The product, in one paragraph.
Henning's Garlic & Dill Cheese Curds are made at the Henning's Wisconsin Cheese plant in Kiel, Wisconsin (20201 Point Creek Road, 53042). The operation dates to 1914 — over a century of continuous cheesemaking — and is currently run by Master Cheesemaker Kerry Henning. The curds use Henning's white cheddar base with dried dill and granulated garlic incorporated during production. Ten-ounce pack format, $8.50 retail, available at the Kiel plant store and via henningscheese.com mail-order. The product is not certified gluten-free.
How they taste.
The opening is concentrated dried dill — more aromatic than fresh dill but less bright, more herbal-medicinal than grassy-fresh. The garlic note is present but secondary; Henning's uses granulated garlic, which gives a steady, even garlic presence without the caramelized depth roasted garlic provides. The white cheddar base is solid; Henning's milk sourcing and the 1914-vintage make process produce a denser curd than most modern operations. The squeak (8.9) is excellent — Master Cheesemaker process discipline shows. The finish is clean; no off-notes, no bitter aftertaste.
This is the version of Garlic & Dill curds that tastes more "Wisconsin traditional" than "modern artisan." Dried dill, granulated garlic, dense curd. Different aesthetic, equally valid.
How it compares to Gardner's Garlic & Dill (9.4).
The two products share the same flavor category but differ in technical approach:
- Dill: Gardner's uses fresh dill at vat stage. Henning's uses dried dill. Fresh wins on brightness, dried wins on concentration.
- Garlic: Gardner's uses roasted garlic. Henning's uses granulated garlic. Roasted wins on caramelized depth, granulated wins on even distribution.
- Base cheese: Both white cheddar. Similar squeak preservation.
- Certification: Gardner's is certified gluten-free. Henning's is not.
- Value: Henning's 10 oz at $8.50 ($0.85/oz) beats Gardner's 6 oz at $9.45 ($1.58/oz). Significant price gap.
If you want the brightest fresh-herb character and formal gluten-free certification, Gardner's. If you want the better per-ounce value and a more traditional Wisconsin curd vibe, Henning's. The 0.7-point score gap mostly reflects the fresh-vs-dried dill decision.
The reheat test.
5-10 seconds in the microwave activates the dried dill aromatics — these actually benefit from warmth more than fresh-dill products do (dried herbs release aroma when warmed). The garlic notes also amplify pleasantly. Don't exceed 12 seconds; the dense curd softens too much.
The Henning's operation context.
Henning's is one of the longest-continuously-operated cheese plants in Wisconsin (founded 1914, 110+ years). Kerry Henning is a Wisconsin Master Cheesemaker — one of about 60 in the entire state. The Kiel plant is a working production facility with a destination retail store on-site. Henning's signature products are their aged cheddars (multiple ACS placements over the decades), and the curd line is the everyday product that supports the destination retail experience. The Garlic & Dill curd is the most popular flavored option in the curd lineup.
How they ship.
Direct from henningscheese.com with cold-pack shipping. The cold chain is solid but newer than dedicated mail-order specialists. Distribution beyond Wisconsin is light; the Kiel plant store is the primary access point. For shoppers near the Wisconsin Dells / Kiel region, the plant store experience is recommended.
The verdict.
Henning's Garlic & Dill is a strong garlic-dill curd from a Wisconsin Master Cheesemaker — the closest direct competitor to Gardner's atlas leader, with a notably better per-ounce value. Strong Buy — Garlic-Dill, 8.7 overall. For fresh-herb brightness and gluten-free certification, Gardner's wins on quality dimensions. For traditional Wisconsin curd vibe and better pricing, Henning's wins on value.
