Bruce Workman’s Edelweiss Creamery has accomplished something remarkable; he has reintroduced to Wisconsin’s Green County the lost art of classic big-wheel Swiss Emmentaler production. This cheese plant has been in the same location since 1873. “There used to be over 200 little cheese plants in this county, all producing authentic copper-kettle Swiss,” Workman says. “Over the years, as cheesemaking became industrialized and companies worked to reduce their labor costs, it was abandoned. I set out to bring it back.”