Door Artisan Cheese
Food & Beverage · Wisconsin, United States · 11-50 Employees
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Overview
Headquarters
8103 Hwy 42 N, Egg Harbor, Wisconsin, 54...Phone Number
(920) 868-1444Website
www.doorartisancheese.comRevenue
<$5 MillionIndustry
ZI Rank: 1
Signal Type
Feb
Mar
Apr
May
Jun
Jul
ZI Rank
1
1
1
1
1
1
About Door Artisan Cheese
Mike Brennenstuhl had a vision - creating a special place that celebrates Wisconsin cheese making expertise, and taking it to a new level with a chance to see cheese making in action while enjoying specialty cheeses, regional and international wine, and fine dining. Whether it is trying a fresh cheese curd you just saw made, picking up meat and cheese for a picnic or enjoying a delicious meal served on the patio at Glacier Ledge Restaurant It all comes together at Door Artisan Cheese.Explore more
Door Artisan Cheese Org Chart
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Revenue
Number of Employees
Type
Funding
Founded In
Door Artisan Cheese
<$5M
11-50
Private
<$5M
2017
DM
Danny McCrary-ReedCheesemaker and Sqf Practitioner and Quality Assurance
Company Profile Activity
Activity Insights
Door Artisan Cheese is experiencing very low activity levels compared to other companies in the Manufacturing sector.
What does this means?
Door Artisan Cheese is drawing exceptional interest within the Manufacturing industry, suggesting notable developments or strong market momentum, learn more about Door Artisan Cheese.
Door Artisan Cheese financials insights
Gather financial insights about Door Artisan Cheese, including details on funding rounds, investors, total funding, and acquisitions, to gain a comprehensive understanding of their financial strategy.
2020
Debt
$150K
2021
Debt
$138K
Door Artisan Cheese Tech Stack
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Frequently Asked Questions Regarding Door Artisan Cheese
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Mike Brennenstuhl had a vision - creating a special place that celebrates Wisconsin cheese making expertise, and taking it to a new level with a chance to see cheese making in action while enjoying specialty cheeses, regional and international wine, and fine dining. Whether it is trying a fresh cheese curd you just saw made, picking up meat and che... Read More
