Edgar increased production and was able to take on more local farms. He became an expert on producing cultures, this allowed Scray Cheese to have a steady flow of quality product going out the door. During this time, the steam-generating industry allowed Edgar to heat his vats with something other than an open flame. In time, he was able to move the cooler above ground and create a space for packaging.  

Edgar took pride in his multiple awards for Gouda, Cheddar, Colby and Butter. By the end of his ownership, there were only two cheese factories left in Brown County.

When he was 14 years old, Jim started helping his father after school and during the summer. In 1982, he decided to continue the family tradition of cheese making by taking over the factory.  He was able to purchase his cultures from Holland, decreasing the risks involved with producing cheese.  Jim continued to emphasize quality in his cheese making process, focusing on Gouda and Cheddar.

The factory has gone through many changes to increase production. A third vat was installed, a new milk silo added, as well as additions to the brine, cooler and packaging areas. Starting a new tradition, Scray Cheese began producing Fontina in 2012.

Jim’s daughter, Kayla, started working at the factory at 15 years old. She received a business degree at the University of Wisconsin Oshkosh. Kayla took over the administrative and bookkeeping side of the business, guided by her grand father, Edgar. She then started a new venture for Scray Cheese and opened Scray Cheese Shoppe, connected to the factory in 2009. 

The secret ingredient lies within the local farmers we buy our milk from. Their dedication to provide quality milk throughout the years has helped with the success and continuing growth of the factory.

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