The County Line Sugar Bush Story
Making maple syrup has been in the Ollhoff family for four generations. We are located in north central Wisconsin on the Marathon County and Lincoln County line just inside Marathon County. This land has been in the Ollhoff family for over 100 years.
The process of making our maple syrup has come a long way since it first began on Ollhoff property in 1920’s when the syrup was made in an English tin pan on a framework of rock and mud.
In the 1990’s Tom Ollhoff expanded the business and created what we now know as County Line Sugar Bush LLC. Since then, business has grown and required several expansions over the years. We started production on three stainless steel processing pans which were set on stoves designed and fabricated by Tom Ollhoff.
Where are We Today
As the maple syrup industry has transitioned to more efficient methods, so have we. Today, we collect all of our maple sap through a network of pipeline in the woods that is under constant vacuum pressure.
Once in a central location, we process our maple sap through a reverse osmosis machine. This eliminates a large percentage of the excess water before it hits the evaporator pan in the sugar shack. From there we feed the high concentrate maple sap into two evaporator pans that draws off 100% Pure Wisconsin Maple Syrup.
Continued Excellence
We strive to make the best-tasting and best-looking maple syrup because our customers have come to expect an exceptional product. We have received various Blue Ribbons in the Wisconsin Maple Syrup Producers’ Association competition and have been on display at the Wisconsin State Fair. Today, our products can be found at grocery stores, specialty food and meat markets across the State of Wisconsin.
An Ollhoff family tradition - Producing great tasting 100% Pure Wisconsin Maple Syrup!
