Wayne Hintz, owner of Springside Cheese Corp., Oconto Falls, Wis., transferred 80% ownership to his sons Keith Hintz and Nathan Hintz, each receiving 40% ownership stake.

The company’s headquarters will remain in Wisconsin, while Keith, who resides and works in Pueblo, Colo., will expand operations in the shop located in downtown Pueblo.

“After 40 years, my father has passed along the reins of the business to my brother and I to continue the cheesemaking legacy of our family,” says Keith. “We are committed to honoring that legacy by continuing to produce hand-crafted, award-winning artisan cheeses that highlight the unique characteristics of our local communities and captivate the taste buds of our customers.”

Future plans include the introduction of product lines that focus on grass-fed, organic, artisan cheeses and the production of cheese at the Pueblo location. Springside Cheese will also initiate a company-wide rebranding strategy that includes a new logo and website that will carry the company into the future and better convey its operations in Northeastern Wisconsin and Southeastern Colorado.

“We see many opportunities in both Northeastern Wisconsin and Southeastern Colorado to contribute to the development and production of local grass-fed dairy products,” says Keith. “Our focus will remain on the promotion of products that align with our natural, nutritional and sustainable core values.”