wisconsin master cheesemaker directory · cheesemaking at the uw center for dairy research, he’s...

W I S C O N S I N

M A S T E R C H E E S E M A K E R

D I R E C T O R Y

20 1 8

Front row, L-R: Larry Harris, Matt Henze, Chris Roelli

Back row, L-R: Ron Bechtolt, Dave Newman, Matt Erdley,

Jeff LeBeau

Wisconsin wins more awards for its cheese than any

other state or nation. We’re also the only state with a

Master Cheesemaker program—a three-year course of

study and practical apprenticeship. Coincidence? Not

at all. When you buy Wisconsin cheese bearing the

Master’s Mark,® you know it’s the very best of its kind,

made under the highest of quality standards.

Here’s what makes the WISCONSIN MASTER CHEESEMAKER®

program so special:

It’s the only program of its kind outside of Europe.

Only veteran cheesemakers with at least 10 years of

experience in quality assured plants are accepted.

It’s a rigorous, three-year course of study and

practical apprenticeship administered by the

internationally renowned Center for Dairy Research

at the University of Wisconsin-Madison.

In the past 23 years, more than 70 cheesemakers

have earned the Master’s Mark®—a testament

to the program's high standards.

M E E T T H E W I S C O N S I N M A S T E R C H E E S E M A K E R S

WISCONSIN MASTER CHEESEMAKER ®

Program Class of 2018

For Matt, cheesemaking wasn’t in the cards until he married

Melissa. As part of the four-generation family business at

Klondike Cheese, Melissa was crucial in helping Matt make

the switch from his career in mechanical engineering.

Nearly 20 years later, Matt is a certified Wisconsin Master

Cheesemaker in muenster and brick.

WHAT MAKES A MASTER?

Wisconsin Master Cheesemakers are a diverse group, from

first generation artisans to fourth generation stewards of long-

established companies. By becoming Masters of their craft, they

share important characteristics that lead quality-conscious buyers

to specify cheeses carrying the distinctive Master’s Mark.®

The gold medallion icons next to the Master Cheesemakers’ names indicate the number of cheese varieties for which they’ve earned Master’s certification.

EXPERIENCE

The Wisconsin Master Cheesemaker® program is open only to veteran cheesemakers with at least 10 years experience in Quality

Assured plants. Candidates must have been making the varieties for which they seek certification for at least five years prior to applying to the program. Once accepted, they can seek certification for up to

two cheese varieties each time they enter the program.

EDUCATION

Masters take their education to the highest level available. Administered from the Center for Dairy Research at the University of Wisconsin-Madison, the three-year program requires courses in

cheese technology, artisanship, grading and quality assurance, as well as electives ranging from applied dairy chemistry to whey utilization.

Graduation requires passing a rigorous final written exam.

PROVEN SKILLS

All candidates participate in a three-year apprenticeship during which they must regularly submit samples of their cheeses for evaluation of quality and consistency. Once certified, the Master Cheesemaker is

eligible to use the Master’s Mark® on certified cheeses.

A PASSION FOR EXCELLENCE

Wisconsin Master Cheesemakers are dedicated to the hard work it takes to become the best of the best. They’re innovators, leaders and perfectionists—just the

people you want making your cheese.

M A R R I E D T O T H E C R A F TMatt Erdley - Class of 2018

65

Imagine working a summer job at just 14 years of age and being introduced to a lifelong passion. That’s just what happened to Jeff when he worked in the repack room at a local cheese factory. Eventually, his passion led him to the position of plant manager at BelGioioso Cheese, where he conducts his craft as a Wisconsin Master Cheesemaker of both blue and gorgonzola.

Ron discovered his passion for cheesemaking nearly two decades ago, when he made his first batch at Klondike Cheese Company. Today, he’s still pursuing that calling at Klondike as a Wisconsin Master Cheesemaker. Specializing in havarti and muenster, Ron never tires of the challenging practice that drew him in years ago.

Since Scott started his career 20 years ago, his goal has always been to become a Wisconsin Master Cheesemaker. Not only has he achieved that goal with certifications in both colby and monterey jack, but he’s also won several medals at the World Championship Cheese Contest. Today, Scott works as a cheesemaker and quality and production manager at Cedar Grove Cheese.

By the time he was 20, Steve was working at the local cheese plant and exploring the many facets of the industry. In December 2016, Steve took the ultimate leadership role by completing the Wisconsin Master Cheesemaker® program and earning his Masters in parmesan (grana), a cheese he first learned to make from his mentor, Master Cheesemaker Gianni Toffolon.

R O N B E C H T O LT

Klondike Cheese Company www.klondikecheese.com

W7839 Highway 81 Monroe, Wisconsin 53566

608-325-3021

Sales Contact: Luke Buholzer, 608-325-3021, [email protected]

J E F F A L L E N

BelGioioso Cheese, Inc.www.belgioioso.com

4200 Main Street Green Bay, Wisconsin 54311

920-863-2123 Fax: 920-863-8791

Sales Contact: Gaetano Auricchio, 920-863-2123, gaetano.auricchio@ belgioioso.com

Cedar Grove Cheese, Inc.www.cedargrovecheese.com

P.O. Box 185 Plain, Wisconsin 53577

608-546-5284

Sales Contact: Bob Wills, 800-200-6020, [email protected]



920-863-2123 Fax: 920-863-8791


S C O T T B A R K E R

S T E V E B I E R H A L S

“ The program offers so much support and knowledge. It really helps you to troubleshoot and understand how to improve the quality and artistry of your products.”

“ The thing I like most about

cheesemaking is that you

never stop learning.”

“ Becoming a Wisconsin

Master Cheesemaker

has been one of my goals

since the beginning. Never

have I been more proud to

accomplish a goal.”

“ Cheesemaking is just one of

those things. It becomes a

part of you, it grows on you

and, for me, it keeps me

focused on being my best.”

7

Involved in mozzarella production for more than 25 years, Tom takes great pride in cheesemaking. His Wisconsin Master Cheesemaker certifications in both mozzarella and low-fat mozzarella give him the distinction of being one of the state’s best. For Tom, innovation is the name of the game, and he plans to continue elevating the state of cheese in Wisconsin.

The distinction of “Master” seems to be in the DNA of the Buholzer family. Adam is the latest addition to the Buholzer Wisconsin Master Cheesemaker lineage at Klondike Cheese Company, and is the state’s first second-generation Master. For the Buholzers, nothing less than the best will do. Adam holds certifications in both feta and havarti.

T O M B L A U E R T

Agropur, inc.www.agropurcheese.com and www.agropur.com

2701 Freedom Road Appleton, Wisconsin 54915

920-788-2115 ext. 27236

Sales Contact: Vic Grimm, 920-944-0938, [email protected]

Klondike Cheese Companywww.klondikecheese.com


608-325-3021


A D A M B U H O L Z E R

“ I hope we can bring

about new Wisconsin

cheesemaking traditions.”

“ Trying to make the best

piece of cheese day in

and day out has been

the secret to our success

and something I want to

continue.”

8

Along with his brothers, Dave was raised in the Klondike Cheese Company. It was only natural that they’d all have the commitment it takes to earn Wisconsin Master Cheesemaker status. Dave took on certifications in feta and muenster, creating some of the finest varieties the state has to offer.

Look no further than the Buholzer family to see true dedication to quality; they’ve run the Klondike Cheese Company for four generations. As one of four Wisconsin Master Cheesemakers in the family, Ron holds certifications for feta and brick. The state’s reputation for excellence pushes Ron and everyone at Klondike to continue making award-winning cheese.

D AV E B U H O L Z E R



608-325-3021




608-325-3021


R O N B U H O L Z E R

“ It gives you such an

appreciation for and

understanding of the entire

process of cheesemaking.”

“ Making cheese has always

been what I have wanted

to do, and learning new

things about it is always

exciting.”

“ The Master Cheesemaker

program has been a great

educational experience that

brings practical cheesemaking

and science together to make

innovation possible.”

109

Steve has long been a student of cheesemaking. From growing up in the family-owned Klondike Cheese Company, to studying artisan cheesemaking at the UW Center for Dairy Research, he’s dedicated his career to making the highest-quality products. Steve has been a Wisconsin Master Cheesemaker since 1999, certified in feta and muenster.

Sid is the owner of Carr Valley Cheese, a company founded in 1883 that continues to innovate in the cheesemaking world. He’s a fourth-generation Wisconsin Master Cheesemaker, specializing in cheddar, fontina, gran canaria and mobay.™ He’s also known for his one-of-a-kind, award-winning American Originals.

S T E V E B U H O L Z E R



608-325-3021


Carr Valley Cheesewww.carrvalleycheese.com

S3797 County Highway G LaValle, Wisconsin 53941

608-986-2781 Fax: 608-986-2906

Sales Contact: Dave Christoff, 608-370-4144, [email protected]

S I D C O O K

“Cheesemaking has been

my passion my whole life

and this program helps me

to better my craftsmanship.”

23

Dave had an unconventional rise in the industry. After working

in auto repair, he took an intake role at a dairy plant in

Kaukauna. Eventually, he tried his hand at cheesemaking and

immediately won awards at the Wisconsin State Fair. Dave is

now a Wisconsin Master Cheesemaker certified in gouda and

havarti and is an essential team member at Arla Foods.

M E C H A N I C T U R N E D C H E E S E M A S T E RDave Newman - Class of 2018

121 1

Tom grew up in the dairy industry living above a cooperative and working in his father’s cheese plant. After a hiatus to pursue other career options, he returned to cheesemaking, his true calling. He’s now a Wisconsin Master Cheesemaker, specializing in oaxaca and queso quesadilla, certifications he sought out to honor his father’s legacy. Tom is the plant manager at Chula Vista/V&V Supremo in Browntown, Wisconsin.

You could say that Pat was destined to be a cheesemaker. Raised under the mentorship of his father and uncle, Doell’s career path was never in doubt. His life’s work has taken place entirely at the same plant, now owned by Agropur, which is right next to his childhood home in Luxemburg, Wisconsin. Doell holds certifications in provolone and mozzarella.

A part-time job during high school at Alto Dairy launched Ken’s cheesemaking career. After graduating, he took on a full-time position and more responsibility, so he went back to school for his cheesemaking license. Ken now works at Saputo Cheese, holding Wisconsin Master Cheesemaker certifications in cheddar and mozzarella.

It wasn’t until he met his wife, Melissa, that Matt Erdley found his calling as a cheesemaker. Melissa is part of the four-generation family business at Klondike Cheese, and played an integral role in helping Matt leave his job as a Mechanical Engineer. After nearly 20 years at Klondike, Matt has received certifications in muenster and brick, and is proud to follow in his mentors’ footsteps.

PAT D O E L L


N2915 County Road AB Luxemburg, Wisconsin 54217

920-845-2901 ext. 29222


T O M D A H M E N

Chula Vista Cheese Companywww.vvsupremo.com

2923 Mayer Road Browntown, Wisconsin 53522

608-439-5211

Sales Contact: Gilberto Villasenor, President of Sales, V&V Supremo Foods, Inc., 888-887-8773

Saputo Cheese USA Inc.www.saputo.com

N3545 County EE Waupun, Wisconsin 53963

920-346-2215 Fax: 920-346-2377

Sales Contact: Mike Moran, 847-267-3255, [email protected]



608-325-3021


K E N D E M A A

M AT T E R D L E Y

“ Maybe it’s true that

cheesemaking is in the

blood. People told me I

would be back, and they

were right.”

“ It’s a great honor to be

counted among the other

Masters. Our company

takes pride in being able to

use that Master’s Mark® on

our products.”

“ The Master Cheesemaker

program was a very

exciting opportunity to learn

the art of cheesemaking

and gain the knowledge to

produce quality cheese.”

“ When you’re surrounded

by people who care about

their work, it becomes a

part of your culture, and

that’s what we have in

Wisconsin and at Klondike.”

14

Mark is a Wisconsin Master Cheesemaker who’s certified in cheddar. A 36-year veteran of Associated Milk Producers, Inc. (AMPI), Mark manages the company’s Blair, Wisconsin plant. But while much of his work is now devoted to management, he stays involved in day-to-day cheese production, a craft he’s honed over nearly four decades.

A licensed cheesemaker since the age of 13, Alan Greunke is proud to preserve his family’s nearly 100-year tradition of making cheese in Wisconsin. Alan is certified in cheddar and monterey jack, and says he took on the program to give his customers an extra assurance of quality.

MARK FREDERIXON

Associated Milk Producers, Inc.www.ampi.com

220 East Center Street, P.O. Box 6 Blair, Wisconsin 54616

608-989-2535

Sales Contact: Marshal Reece, [email protected]

Maple Grove Cheese

10498 Mayflower Road Milladore, Wisconsin 54454

Sales Contact: Alan Greunke, 715-652-2214, [email protected]

A L A N G R E U N K E

“ I always knew cheesemaking

was right for me.”

13

Scott discovered his passion for cheesemaking while working at a cheese plant in college. A decade later, he and his wife, Julie, purchased Bass Lake Cheese Factory. Scott is a four-time graduate of the Wisconsin Master Cheesemaker® program, and his certifications include cheddar, chèvre, colby, juustoleipa, monterey jack and muenster.

Legendary cheesemaker Al Deppeler helped usher Jamie into the industry, encouraging him to get his cheesemaking license in 1985. From there, Jamie has continued alongside Master Cheesemaker Myron Olson at Chalet Cheese Cooperative—the only U.S. plant that produces limburger cheese. Jamie holds certifications for baby swiss and brick, an accomplishment that results from his longstanding commitment to quality.

S C O T T E R I C K S O N

Bass Lake Cheese Factorywww.blcheese.com

598 Valley View Trail Somerset, Wisconsin 54025

715-247-5586

Sales Contact: Scott Erickson 715-247-5586, [email protected]

Chalet Cheese Cooperative P.O. Box 788, N4858 Highway N Monroe, Wisconsin 53566

608-325-4343 Fax: 608-325-4409

Sales Contact: Myron Olson, 608-325-4343, [email protected]

J A M I E FA H R N E Y

“ When you continue to gain

knowledge and learn new

things, it keeps the job

enjoyable, and the Master’s

program enables that.”

Jamie won the blue ribbon in the baby swiss class of the 2015 U.S. Cheese Championship, and did the same in the 2006 World Championship Cheese Contest.

“ Being able to include the

Master’s Mark® on AMPI

cheddar doesn’t just reflect

on me, but on our plant

as well.”

Gary is a three-time

graduate of the

Wisconsin Master

Cheesemaker® program.

1515

Upon making cheese with his parents at a young age, Gary quickly realized something: despite advances brought on by new technologies, cheesemakers set themselves apart through their artistic skills and learned experience. With that in mind, he’s spent his career amassing Wisconsin Master Cheesemaker certifications in brick, muenster, cheddar, havarti and gouda. Gary now makes a variety of cheeses at the Babcock Hall Dairy Plant at the University of Wisconsin-Madison.

It all began at the age of 18, when Bill landed a summer job at a cheese plant. His entrepreneurial spirit eventually led him to purchase a cheese plant in Arena with business partners, which laid the foundation of his 40-year career. Bill has earned certifications in gouda and colby, an accomplishment in which both he and his customers take pride.

GARY GROSSEN

Babcock Hall Dairy Plant 1605 Linden Drive Madison, Wisconsin 53706

Sales Contact: Bill Klein, 608-265-2726, [email protected]

Arena Cheese Factorywww.arenacheese.com

300 Highway 14 Arena, Wisconsin 53503

608-753-2501 Fax: 608-753-2545

Sales Contact: Jessica Knoble, 608-753-2501, [email protected]

B I L L H A N S O N

24

Although Larry grew up around cheesemaking, he never

would’ve guessed that his part-time job at a cheese plant

would blossom into a 30-year career. He’s now the director

of operations at Meister, where his passion for cheesemaking

prevails. Larry was recently bestowed certifications in

monterey jack and cheddar through the Wisconsin Master

Cheesemaker® program.

F R O M H A L F - T I M E R T O M A S T E R

Larry Harris - Class of 2018

“ My customers really

appreciate the Master’s

Mark® and what’s

behind it.”

1817

Growing up around cheesemaking, Larry Harris naturally gravitated toward the industry. What began as a part-time job at Meister Cheese in Muscoda, Wisconsin, has blossomed into a 30-year career. Larry is now the director of operations at Meister, where his passion for cheesemaking prevails. Larry was recently bestowed certifications in monterey jack and cheddar through the Wisconsin Master Cheesemaker® program.

Kurt has long been committed to excellence. Since joining Alto Dairy in 1972, he’s kept up with cheesemaking trends by taking courses at the University of Wisconsin-Madison. His upbringing on a dairy farm taught him to relish a challenge, like trying different ‘make’ processes for his cheeses. As a result, Kurt has his Wisconsin Master Cheesemaker certifications in cheddar, mozzarella, colby and monterey jack.

At 16, Ken was already a licensed cheesemaker, and his career has only gone up from there. He now holds certifications in asiago, cheddar, feta and monterey jack. His creative abilities, along with his experience, have helped his family’s Nasonville Dairy business blossom. Today, they produce more than 40 varieties of cheese.

Head back to 1914, and you’ll find someone hard at work at Henning’s Cheese. Kerry is continuing his family’s 100-plus-year-old tradition with his son and nephew. Kerry is best known for his mammoth cheddar wheels, available in any size up to 12,000 lbs. But don’t let the numbers fool you: Kerry’s cheese is top-notch, thanks to his certifications in cheddar, colby and monterey jack.

K U R T H E I T M A N N



920-346-2215 Fax: 920-346-2377


L A R R Y H A R R I S

Meister Cheese Companywww.meistercheese.com

1050 East Industrial Drive Muscoda, Wisconsin 53573

608-739-3134

Sales Contact: Vicki Thingvold, [email protected]

Nasonville Dairywww.nasonvilledairy.com

10898 Highway 10 West Marshfield, Wisconsin 54449

715-676-2177

Sales Contact: Ken Heiman, 715-676-2177, [email protected]

Henning’s Cheese, Inc.www.henningscheese.com

20201 Point Creek Road Kiel, Wisconsin 53042

920-894-3032 [email protected]

Sales Contact: Kay Schmitz, 920-894-3032, [email protected]

K E N H E I M A N

K E R R Y H E N N I N G

“ Cheesemaking is a

lifestyle, not just a job.”

“ The program provides

a fabulous education.”

“ It enhances consumer

confidence when they know

a cheese has been made by

a Master.”

“Making cheese the

old-fashioned way is hard

work, but the praise we

receive from our customers

makes it all worthwhile.”

20

What started as a part-time job at a cheese plant to earn money for a car has blossomed into a 39-year career. From an early age, Brian grasped the value of hard work, which is clear in his dedication to the cheesemaking world. The three-time graduate of the Wisconsin Master Cheesemaker® program is certified in monterey jack, cheddar, brick, colby, muenster and gouda, and currently works as the production manager at Nasonville Dairy.

B R I A N J A C K S O N



715-676-2177


B R I A N J A C K S O N

“ No matter what profession

you’re in, you have to keep

perfecting your skills.”

19

While working as a member of the packaging group at Decatur Dairy, Matt Henze made a request that changed his career: he asked owner and Wisconsin Master Cheesemaker Steve Stettler to teach him how to make cheese. Under Stettler’s mentorship, Matt has developed into the cheesemaker he is today, with certifications for muenster and havarti.

If you asked a young Pam Hodgson about her life goals, she wouldn’t have said cheesemaker. Yet, as soon as she tried her hand at the craft, she fell in love. Now, at Sartori, she’s a jack of all trades, helping develop cheese specialties and training the next generation of cheesemakers. She’s certified for fontina and open class hard cheese.

M AT T H E N Z E

Decatur Dairywww.decaturdairy.com

W1668 County Highway F Brodhead, Wisconsin 53520

608-897-8661

Sales Contact: Shaya Guilbault, 608-897-8661, [email protected]

Sartoriwww.sartoricheese.com

107 Pleasant View Road Plymouth, Wisconsin 53085

920-893-6061

Sales Contact: Blair Wilson, 920-449-7946, [email protected]

PA M H O D G S O N

“ I love creating something

that people can enjoy.”

“ Cheesemaking is an art

and a science.”

Cheese is a big part of life for the Knaus family. They’ve owned and operated Weyauwega Star Dairy for more than 30 years, making Gerard a fourth-generation cheesemaker. He earned Wisconsin Master Cheesemaker status in 2012 for feta and parmesan, the first at the company to do so. Since then, he’s added more variety to his resume, receiving certifications for brick and colby.

Weyauwega Star Dairywww.wegastardairy.com

113 West Wisconsin Street Weyauwega, Wisconsin 54983

920-867-2870 888-813-9720 Fax: 920-867-3325

Sales Contact: Gerard Knaus, 920-867-2870, [email protected]

G E R A R D K N A U S

The Knaus family has

owned and operated

Weyauwega Star Dairy

for over three decades.

222023

When Chris’s great-grandfather came to Wisconsin from

Switzerland to pursue cheesemaking, a local legacy took

root. As this generation’s representative, Chris took the lead

by reopening his family’s cheese plant in Shullsburg in 2006,

and as of 2018 is a Wisconsin Master Cheesemaker certified

in cheddar, blue and his specialty alpine cheese. He’s won

numerous awards for his products.

S W I S S R O O T S A N D S P E C I A LT Y C H E E S EChris Roelli – Class of 2018

(was actually a master last year but has gotten new certifications)

Bob doesn’t come from a cheesemaking family, but childhood visits to Carr Valley Cheese sparked his interest in the industry. After landing a job at Carr Valley, Bob became a licensed cheesemaker, which led him to earn his Wisconsin Master Cheesemaker certifications for fontina and gouda. He’s committed to continuous improvement throughout the cheesemaking process—and that includes his own craft.

For Randy, it all started with his dad. They made traditional swiss cheese, side-by-side, at the family’s Green County, Wisconsin, cheese plant in 1970, and Randy has carried that passion throughout his career. Randy is a Wisconsin Master Cheesemaker certified in swiss, gouda and fontina, and points to the program as a real differentiator for the entire state.

B O B K O E N I G

Carr Valley Cheesewww.carrvalleycheese.com

S3797 County Highway G LaValle, Wisconsin 53941

608-986-2781 Fax: 608-986-2906

Sales Contact: Dave Christoff, 608-370-4144, [email protected]



920-863-2123 Fax: 920-863-8791


RANDY KRAHENBUHL

“ Entering the Wisconsin

Master Cheesemaker®

program is one more step

toward becoming a better

cheesemaker.”

“ The program just

keeps getting better.”

2423

“I am proud to be a Master

Cheesemaker and to know

that I contribute to the one thing

all people have a common love

for—eating delicious, flavorful

foods. There is truly a cheese

for everyone.”

Thanks to his family’s practice, Josh learned early on that cheesemaking was his passion. But it was a job at BelGioioso in college that really drove home that sentiment. Josh has kept the fire going throughout his nearly 20-year career, and remained fascinated by the art of cheesemaking. He’s certified for parmesan and romano through the Wisconsin Master Cheesemaker® program.

Age 14 saw Roger, the third of his generation, fully immersed in the cheesemaking world. As a result of his father’s mentorship, Roger has dedicated his career to making award-winning cheese. With more than 40 years in the business, Roger is certified for mozzarella and provolone, and serves as the Cheese Technical Manager for Agropur.

J O S H K R A U S E



920-863-2123 Fax: 920-863-8791



N2915 County Road AB, Luxemburg, Wisconsin 54217

920-845-2901 ext. 29226


R O G E R K R O H N

“ I fell in love with

cheesemaking as

a kid, and now, I just

can’t see myself doing

anything else.”

It’s no joke. Randy had his cheesemaking license before his driver’s license. Starting alongside his parents in their family-owned cheese factory, Randy climbed the ranks at LaGrander’s Hillside Dairy, a company he now runs. His certifications for colby, monterey jack and cheddar help him continually improve the specialty cheeses he crafts today.

When you’re raised above a cheese plant, cheesemaking becomes an integral part of life. Ryan worked alongside his grandpa and dad at LaGrander’s Hillside Dairy, and continued to develop his passion for the craft. Now, he’s a certified Wisconsin Master Cheesemaker for colby and monterey jack.

R A N D Y L A G R A N D E R

LaGrander’s Hillside Dairywww.lagranderscheese.com

W11299 Broek Road Stanley, Wisconsin 54768

715-644-2275 Fax: 715-644-0720

Sales Contact: Randy LaGrander, 715-644-2275, [email protected]



715-644-2275 Fax: 715-644-0720


R YA N LAGRANDER

LaGrander’s Hillside

Dairy has been in

operation since 1960.

“ Cheesemaking is all I’ve

really ever known. It’s a

unique lifestyle.”

2525 26

From Michigan to Vermont and finally to Wisconsin, Jeff’s cheesemaking career has taken him places. He started in sanitation, but eventually moved to cheesemaking and found his calling. Patience became a virtue as Jeff waited for the right time to pursue his Wisconsin Master Cheesemaker certification. That time came while working in his current position as Cheese Operations Manager at Baker Cheese. Jeff is now a master of mozzarella.

After nearly half a century in the industry, Terry knows a thing or two about cheese. That’s why he’s a renowned judge in contests held by the Wisconsin Cheese Makers Assocation, plus national and international competitions. Terry is certified for cheddar, monterey jack, mozzarella and provolone, a distinction that demonstrates his commitment to quality.

J E F F L E B E A U

Baker Cheese, Inc.www.bakercheese.com

N5279 County Road G St Cloud, Wisconsin 53079

920-477-7111

Sales Contact: Brian Baker, [email protected]

Agropur, Inc.www.agropurcheese.com and www.agropur.com

2701 Freedom Road Appleton, Wisconsin 54915

920-788-2115 ext. 27236


T E R R Y L E N S M I R E

“ I hope to return the favor

by working with new

cheesemakers to pass

on the knowledge.”

“ I’m committed to obtaining

more knowledge about

cheesemaking and applying

the knowledge.”

When you grow up on a dairy farm, cheese is a cornerstone of your life. David learned the cheesemaking craft in high school when he landed a job at Schlinsog Dairy, a position that led him to his current role as Plant Manager at Lynn Dairy, Inc. David is certified in mozzarella, provolone, cheddar and monterey jack, and continues to perfect his craft today.

For the folks at BelGioioso, provolone is close to heart—it was one of the first cheeses they ever made. And that’s exactly why Darrell wanted to master it. His Wisconsin Master Cheesemaker certification only bolsters his renowned career of more than 30 years.

D AV I D L I N D G R E N

Lynn Dairy, Inc.www.lynndairy.com

W1929 US Highway 10 Granton, Wisconsin 54436

715-238-7129

Sales Contact: Rick Beilke, 715-238-7129 ext. 225, [email protected]



920-863-2123 Fax: 920-863-8791


D A R R E L L M A N N I N G

“ I’m a better cheesemaker

because of this program.”

“ I wanted to honor the

tradition of pursuing

a Master’s.”

2427 24

From Michigan to Vermont and finally to Wisconsin, Jeff’s

cheesemaking career has taken him places. He started in

sanitation, but eventually moved to cheesemaking and found

his calling. Patience became a virtue as Jeff waited for the

right time to pursue his Wisconsin Master Cheesemaker

certification. That time came while working in his current

position as Cheese Operations Manager at Baker Cheese.

Jeff is now a master of mozzarella.

G O I N G F A R T O F I N D H I S C A L L I N GJeff LeBeau – Class of 2018

Mike parlayed his love of history and science—and his penchant for always trying to make recipes better—into a rewarding career as a cheesemaker. Certified in asiago, parmesan, fontina and romano, Mike has won several awards that prove his prowess. Mike embodies Sartori’s mission to make cheese that people love.

If you entered Union Star Cheese Factory at any time in the last century, you’d find a Metzig there to greet you. This family has been crafting cheese for generations, and David takes great pride in continuing that storied tradition. As a Wisconsin Master Cheesemaker certified in cheddar, he comes to work each day with his wife, Jan, and his son and fellow Wisconsin Master Cheesemaker, Jon.

M I K E MATUCHESKI



920-893-6061


Union Star Cheese Factorywww.unionstarcheese.com

7742 County Road II Fremont, Wisconsin 54940

920-836-2804

Sales Contact: David Metzig, 920-836-2804, [email protected]

D AV I D M E T Z I G

“ I love to make cheese

and to continually work

on finding ways to

make it better.”

The Metzigs offer tours

and tastings at their cheese

plant, which their family

has run for over 100 years.

3029

For Jon, cheesemaking is part heritage and part scientific study. He’s a fourth-generation cheesemaker whose family has owned and operated the Union Star Cheese Factory for over 100 years. But the microbiology behind the cheesemaking process is equally important to him. It’s this two-pronged interest that led him to earn his Wisconsin Master Cheesemaker certification in cheddar and colby.

Thanks to the expert mentorship of his father, John took up the challenge of becoming a Wisconsin Master Cheesemaker with pride. He’s a third-generation craftsman with certifications in cheddar and colby, and he appreciates the camaraderie forged in the program. For John, cheesemaking is always changing and requires a constant willingness to adapt.

J O N M E T Z I G

Union Star Cheese Factorywww.unionstarcheese.com

7742 County Road II Fremont, Wisconsin 54940

920-836-2804

Sales Contact: David Metzig, 920-836-2804, [email protected]

Wisconsin Dairy State Cheese Company P.O. Box 215, Highway 34 & C Rudolph, Wisconsin 54475

715-435-3144 Fax: 715-435-3146

Sales Contact: John Moran, 715-435-3144, [email protected]

J O H N M O R A N

“ Once I decided to go into

cheesemaking, I knew

the Master’s program

was something I wanted

to do.”

“ We need to be open to new

ideas and willing to make

changes as we incorporate

newer technologies.”

Scott’s first taste of the cheesemaking world came when he would drop off lunch for his dad—a second generation cheesemaker—at the local cheese plant. What followed was an ascension to Wisconsin Master Cheesemaker status. He’s now certified in cheddar and monterey jack.

Dave had an unconventional rise in the industry. After working in auto repair, he took an intake role at a dairy plant in Kaukauna. Eventually, he tried his hand at cheesemaking and immediately won awards at the Wisconsin State Fair. Dave is now a Wisconsin Master Cheesemaker certified in gouda and havarti, and is an essential team member at Arla Foods.

S C O T T N AVA R R E

Foremost Farms USAwww.foremostfarms.com

1511 East 4th Street Marshfield, Wisconsin 54449

715-384-5616

Sales Contact: Keith Gretenhart, 608-355-8700, [email protected]

Arla Foods USA489 Holland Court Kaukauna, Wisconsin 54130

920-766-5765

Sales Contact: Corey Plunkett, 908-604-6551, [email protected]

D AV I D N E W M A N

“ I’ve learned that there

is a blend of science

and craftsmanship

involved in the process

of making cheese.”

“ This is a big

accomplishment and

something I’ve been

working toward for

more than 13 years.”

3231

Myron is the master of a rarity. For the past 25 years, he’s managed Chalet Cheese Cooperative—the only U.S. factory to produce limburger—and earned his certification for that renowned cheese. What’s more, over the course of his 45-plus-years in the industry, he’s also achieved Wisconsin Master Cheesemaker status in baby swiss and brick, and has earned numerous awards for his top-notch cheesemaking.

Growing up as a city kid, cheesemaking was never on Dan’s radar. But after moving to rural Stanley, Wisconsin, he decided to pursue work at a cheese plant. He earned his license quickly, and eventually received Wisconsin Master Cheesemaker certifications for monterey jack and colby.

M Y R O N O L S O N

Chalet Cheese Cooperative P.O. Box 788, N4858 Highway N Monroe, Wisconsin 53566

608-325-4343

Sales Contact: Myron Olson, 608-325-4343, [email protected]



715-644-2275 Fax: 715-644-0720


D A N O M U N D S O N

Myron is the only

Wisconsin Master

Cheesemaker certified

for limburger cheese.

“ I’m always interested in

furthering my education.”

Gregg has been devoted to the art of cheesemaking for more than 30 years. In particular, he’s pursued perfection in cheddar and colby since the 1970s, and is now certified in both. Gregg’s affinity for cheesemaking is evident in his role as Cheese Technical Services Coordinator at Saputo.

After earning his civil engineering degree, Duane thought cheesemaking was a thing of his past. But memories of days spent working in a cheese factory at just 14 years old eventually drew him back. He’s now a Wisconsin Master Cheesemaker certified in gouda, edam and havarti, and an essential team member at Arla Foods.

G R E G G PA L U B I C K I



920-346-2215 Fax: 920-346-2377


Arla Foods USA489 Holland Court Kaukauna, Wisconsin 54130

920-766-5765

Sales Contact: Corey Plunkett, 908-604-6551, [email protected]

D U A N E P E T E R S E N

“ Cheesemaking is a way of

life, a lost art. I try to learn

something new every day.”

“ The program is about

making a better product

for your customers,

and it has helped me

to accomplish that.”

343023

It took one question to change Matt’s career. While working

in the packaging department at Decatur Dairy, he asked

owner and Wisconsin Master Cheesemaker Steve Stettler to

teach him how to make cheese. Under Stettler’s mentorship,

Matt has developed into the cheesemaker he is today, with

certifications for muenster and havarti.

A C A R E E R - C H A N G I N G Q U E S T I O N Matt Henze - Class of 2018

With dairy farming in his roots, cheese was always big in Randy’s life. He began crafting Swiss and muenster when he was 17, under the guidance of expert cheesemakers Jim Curran and Ivan Gobeli. Now, he has 30 years of experience leading Mill Creek Cheese, and is a Wisconsin Master Cheesemaker, certified in muenster and queso quesadilla.

Paul is the type to set lofty goals. His ultimate one was to master all the primary varieties made at Maple Leaf Cheese. In 2014, he accomplished that goal. Paul is now certified for yogurt cheese, monterey jack, gouda and cheddar, and is a three-time graduate of the Wisconsin Master Cheesemaker® program.

R A N D Y P I T M A N

Mill Creek Cheese Company6415 County Road H Arena, Wisconsin 53503

608-753-2311 Fax: 608-753-2011

Sales Contacts: Randy or Mary Pitman, 608-753-2311, [email protected] or Amber Wilson, [email protected]

Maple Leaf Cheesemakers, Inc.www.wischeese.com

N890 Twin Grove Road Monroe, Wisconsin 53566

608-934-1234

Sales Contact: Shirley Knox, 608-934-1234, [email protected]

PA U L R E I G L E

“ You have to do what you

love and love what you do.”

“ People throughout the

country recognize that being

a Master Cheesemaker has

real value.”

3635

As the president of Renard’s Rosewood Dairy, Chris sets the bar high. He’s followed in the footsteps of his father and grandfather, and continued the family’s tradition of handcrafting a variety of fine cheeses. Chris is certified in cheddar and mozzarella through the Wisconsin Master Cheesemaker® program.

It was by bike that Rob entered the dairy industry. While on a ride in 1999, he met Errico Auricchio of BelGioioso Cheese, which led to his first job as a cheesemaker. Now, nearly two decades later, he works at Great Lakes Cheese and holds Wisconsin Master Cheesemaker certifications for blue and gorgonzola.

C H R I S R E N A R D

Renard’s Rosewood Dairy, Inc. 248 County S Algoma, Wisconsin 54201

Renard’s Cheese www.renardscheese.com

2189 County DK (Old Hwy. 57) Sturgeon Bay, Wisconsin 54235

920-487-2825 or 920-825-7272 Fax: 920-825-1479

Sales Contact: Chris Renard, [email protected]

Great Lakes Cheese Companywww.greatlakescheese.com

124 East Bronson Road Seymour, Wisconsin 54165

440-834-2500

Sales Contact: William Andrews, 440-834-2500 ext. 245, [email protected]

R O B R I C H T E R

“ You can go for a Master’s

degree in other professions;

cheesemaking is my

passion and profession.”

“ The challenges are what

ignites the passion.”

Chris’s great-grandfather moved from Switzerland to pursue the craft in Wisconsin, where the family established itself. In 2006, Chris reopened his family’s cheese plant in Shullsburg. Chris is now a Wisconsin Master Cheesemaker certified in cheddar, blue and his specialty alpine cheese—products for which he’s won numerous awards.

Allan’s devotion to cheesemaking took a few years to blossom. He didn’t grow up in a cheesemaking family, so it took a high school job to really develop a passion for the craft. Since then, Allan has lived that passion to its fullest, and is now a Wisconsin Master Cheesemaker certified in mozzarella and provolone.

C H R I S R O E L L I

Roelli Cheese Hauswww.roellicheese.com

15982 State Highway 11 Shullsburg, Wisconsin 53586

608-965-3779

Sales Contact: Chris Roelli, 608-965-3779, [email protected]



920-346-2215 Fax: 920-346-2377


A L L A N S C O T T

“ To get to make a career out

of what I love is a treat.”

“ The program was a great

opportunity to challenge

and further develop my

cheesemaking knowledge.”

3837

Dan understands the cheese industry deeply; he grew up on a dairy farm, and quickly learned the industry’s essential role in Wisconsin. Dan dedicated himself to cheesemaking early on, and never looked back. He’s focused on continually improving Agropur’s products, as shown by his certification in cheddar.

Throughout his four decades in the industry, Larry has tried to make each year better than the last. That devotion shone especially bright when he committed to the Wisconsin Master Cheesemaker® program, eventually earning his certification for parmesan and romano. Larry’s role at Sartori allows him to continually refine his renowned skills.

D A N I E L S T E A R N S


105 East Third Avenue Weyauwega, Wisconsin 54983

920-867-2137 ext. 17




920-893-6061


LARRY STECKBAUER

“ I love everything associated

with Wisconsin cheese.”

“ I feel very proud to

be producing cheese

in Wisconsin.”

Steve has followed his family’s storied cheesemaking history to perfection. A four-time graduate of the Wisconsin Master Cheesemaker® program, he’s certified in six different cheeses: brick, cheddar, farmers cheese, havarti, muenster and specialty swiss. As a third-generation cheesemaker, Steve is clearly committed to his craft.

A native of Italy, Gianni has pursued cheesemaking across the world. He moved to Wisconsin in 1979, landed a job at BelGioioso Cheese and has continued to develop his craft ever since. Gianni is certified in parmesan and fontina, and works alongside numerous other Wisconsin Master Cheesemakers at BelGioioso in Green Bay, Wisconsin.

S T E V E S T E T T L E R

Decatur Dairywww.decaturdairy.com

W1668 County Highway F Brodhead, Wisconsin 53520

608-897-8661

Sales Contact: Steve Stettler, [email protected] or Shaya Guilbault, [email protected]



920-863-2123 Fax: 920-863-8791

Sales Contact: Gaetano Auricchio, 920-863-2123, [email protected]

G I A N N I T O F F O L O N

“ The cheesemaking and

artisan classes are always

terrific resources that you

can go back to.”

“ Understanding the

science makes me a

better cheesemaker.”

3739

Two decades ago, Ron found his passion. He made his first

batch of cheese at Klondike Cheese Company and has stayed

there ever since, continuing to improve his craft. One of seven

Masters now at Klondike, Ron has graduated with the class of

2018, and is certified in havarti and muenster.

Steven has always made cheese in good company. He started in his sister’s cheese factory in 1977, and also worked alongside his wife. Today, he’s certified as a Wisconsin Master Cheesemaker in mozzarella, provolone, colby and cheddar. Steven draws upon his 40 years of cheesemaking experience at Mullins Cheese, crafting fine products in northern Wisconsin.

From humble beginnings in a small Green County cheese factory, Tom has become a Master. He’s a two-time graduate of the Wisconsin Master Cheesemaker® program, with certifications in muenster, brick, gouda and cheddar. In his current role at Nasonville Dairy, he applies his expertise to create new Wisconsin specialty and artisan cheeses.

S T E V E N T O L L E R S

Mullins Cheese, Inc.www.mullinscheese.com

598 Seagull Drive Mosinee, Wisconsin 54455

715-693-3205

Sales Contact: Bill Mullins, 715-693-3205, [email protected]



715-676-2177


TO M TO RKE LS O N

Steven’s cheesemaking

career stretches back to

1977, when he worked in

his sister’s cheese factory.

“ I feel honored to be a Master

Cheesemaker, and to be

among some of the most

talented cheesemakers in

the world.”

D E C A D E S A N D C O U N T I N GRon Bechtolt - Class of 2018

41 42

Jeff’s rise to Wisconsin Master Cheesemaker was a community effort. He grew up on a dairy farm and worked for the local dairy cooperative where he met two expert Swiss cheesemakers: Han Jaeggi and Sep Jaeggi. What followed was Jeff’s lifelong devotion to making premium cheeses. Jeff leads Maple Leaf Cheese with his certifications for monterey jack and cheddar.

Widmer’s Cheese Cellars was started over 90 years ago, and Joe still makes cheese at the family’s original factory. He believes in never taking shortcuts, a mindset that helped him earn Wisconsin Master Cheesemaker status in brick, colby and cheddar. Joe continues to innovate and inspire with award-winning cheeses.

J E F F W I D E M A N

Maple Leaf Cheesemakers, Inc.www.wischeese.com

N890 Twin Grove Road Monroe, Wisconsin 53566

608-934-1234

Sales Contact: Shirley Knox, 608-934-1234, [email protected]

Widmer’s Cheese Cellars, Inc.www.widmerscheese.com

214 Henni Street, P.O. Box 127 Theresa, Wisconsin 53091

920-488-2503

Sales Contact: Joe Widmer, 888-878-1107, [email protected]

J O E W I D M E R

“The best part of the

program is the artisan

courses that allow you

to meet cheesemakers

from other countries and

share ideas.”

“ This program represents

the highest achievement

that we, as cheesemakers,

can attain.”

Bruce’s story is a testament to devotion. He’s been with Burnett Dairy for more than 35 years, and has twice graduated from the Wisconsin Master Cheesemaker® program. With certifications in colby, cheddar, mozzarella and monterey jack, Bruce especially likes experimenting with cultures and enzymes—always producing top-notch cheese as a result.

With mentors whose combined experience exceeded 100 years, Bob was destined to be a master of his craft. And along with the courses he took at the University of Wisconsin Center for Dairy Research, Bob was an accomplished cheesemaker even before earning his certification. Now, he’s certified for butterkäse and cheddar, and presides over Cedar Grove Cheese and Clock Shadow Creamery.

Burnett Dairy Cooperativewww.burnettdairy.com

11631 State Road 70 Grantsburg, Wisconsin 54840

715-689-2468 Fax: 715-689-2135

Sales Contact: Jeff Pfau, 740-953-1026, [email protected]

Cedar Grove Cheese, Inc. www.cedargrovecheese.com

Clock Shadow Creamery, LLC www.clockshadowcreamery.com

P.O. Box 185 Plain, Wisconsin 53577

608-546-5284

Sales Contact: Robert Wills, 800-200-6020, [email protected]

R O B E R T W I L L S

“ Having the Master’s Mark®

on our labels is a sign of

quality that our customers

appreciate.”

Bob’s businesses source

their cheese from goat,

sheep, buffalo and cow milk.

B R U C E W I L L I S

4443

Brace yourself—Bruce’s certification list is a bit lengthy. Throughout his 40-plus years in the industry, he’s graduated from the Wisconsin Master Cheesemaker® program six times, with certifications in: gruyère, baby swiss, butterkäse, havarti, raclette, emmental, specialty swiss, brick, muenster, cheddar and gouda. He currently conducts his craft at Edelweiss Creamery.

B R U C E W O R K M A N

Edelweiss Creamerywww.edelweisscreamery.com

W6117 County C Monticello, Wisconsin 53570

Sales Contact: Shirley Knox, 608-938-4094, Fax: 608-938-4095, [email protected]

“ Every time I go through the

program, I learn something

new—that’s why I keep

going back.”MIKE BRENNENSTUHL

A lifelong cheesemaker and increasingly drawn to the artisan cheese movement taking hold in Wisconsin, he decided to launch Door Artisan Cheese. His vision was to provide a threefold culinary experience that educates, engages and excites consumers. Mike is certified in blue cheese and gorgonzola.

J IM DEMETER

Jim is a fourth-generation cheesemaker. For Jim, cheesemaking is more than an occupation—it’s a way of life. He’s proud to hold a certification in feta and to practice his craft in good company.

JEFF MATTES

A switch to making Mexican-style cheeses has seen Jeff refocus his 50 years of industry experience. He’s certified for parmesan, romano, asiago and fontina.

TIM PEHL

Tim has been in the dairy game since 1985, and earned certifications for blue and gorgonzola. Now, he’s also focusing on Mexican-style cheeses alongside Jeff Mattes at Chula Vista Cheese.

CARIE WAGNER

For Carie, the science came first. She earned her food science degree from the University of Wisconsin-Madison, and went on to earn Wisconsin Master Cheesemaker certifications for havarti, asadero, cheddar and monterey jack. In her current role at Organic Valley/CROPP Cooperative, Carie is fueled by the passion for science that started it all.

Masters not currently producing varieties for which they are certified

Chris Renard, pg. 35Allan Scott, pg. 36Steven Tollers, pg. 39Bruce Willis, pg. 42

MUENSTERRon Bechtolt, pg. 6 Dave Buholzer, pg. 8Steve Buholzer, pg. 10Matt Erdley, pg. 12Scott Erickson, pg. 13Gary Grossen, pg. 15Brian Jackson, pg. 20Randy Pitman, pg. 34Steve Stettler, pg. 38Tom Torkelson, pg. 39Bruce Workman, pg. 43

OAXACATom Dahmen, pg. 11

PARMESANSteve Bierhals, pg. 6Gerard Knaus, pg. 20Josh Krause, pg. 23Mike Matucheski, pg. 27Larry Steckbauer, pg. 37Gianni Toffolon, pg. 38

PROVOLONEPat Doell, pg. 12Roger Krohn, pg. 23Terry Lensmire, pg. 25David Lindgren, pg. 26Darrell Manning, pg. 26Allan Scott, pg. 36Steven Tollers, pg. 39

QUESO QUESADILLATom Dahmen, pg. 11Randy Pitman, pg. 34

RACLETTEBruce Workman, pg. 43

ROMANOJosh Krause, pg. 23Mike Matucheski, pg. 27Larry Steckbauer, pg. 37

SPECIALTY ALPINEChris Roelli, pg. 36

SPECIALTY SWISSSteve Stettler, pg. 38Bruce Workman, pg. 43

SWISSRandy Krahenbuhl, pg. 22

YOGURT CHEESEPaul Reigle, pg. 34

NASONVILLE DAIRYKen Heiman, pg. 17Brian Jackson, pg. 20Tom Torkelson, pg. 39asiago, brick, cheddar, colby, feta, gouda, monterey jack, muenster

RENARD’S ROSEWOOD DAIRY, INC.Chris Renard, pg. 35cheddar, mozzarella

ROELLI CHEESE HAUSChris Roelli, pg. 36blue, cheddar, specialty alpine

SAPUTO CHEESE USA INC.Ken DeMaa, pg. 11Kurt Heitmann, pg. 18Gregg Palubicki, pg. 32Allan Scott, pg. 36cheddar, colby, monterey jack, mozzarella, provolone

SARTORIPam Hodgson, pg. 19Mike Matucheski, pg. 27Larry Steckbauer, pg. 37asiago, fontina, open class hard cheese, parmesan, romano

UNION STAR CHEESE FACTORYDavid Metzig, pg. 27Jon Metzig, pg. 29cheddar, colby

WEYAUWEGA STAR DAIRYGerard Knaus, pg. 20brick, colby, feta, parmesan

WIDMER’S CHEESE CELLARS, INC.Joe Widmer, pg. 41brick, cheddar, colby

WISCONSIN DAIRY STATE CHEESE COMPANYJohn Moran, pg. 29cheddar, colby

ASIAGOKen Heiman, pg. 17Mike Matucheski, pg. 27

BABY SWISSJamie Fahrney, pg. 13Myron Olson, pg. 31Bruce Workman, pg. 43

BLUEJeff Allen, pg. 5Rob Richter, pg. 35Chris Roelli, pg. 36

BRICKRon Buholzer, pg. 8 Matt Erdley, pg. 12Jamie Fahrney, pg. 13Gary Grossen, pg. 15Brian Jackson, pg. 20Gerard Knaus, pg. 20Myron Olson, pg. 31Steve Stettler, pg. 38Tom Torkelson, pg. 39Joe Widmer, pg. 41Bruce Workman, pg. 43

BUTTERKÄSERobert Wills, pg. 42Bruce Workman, pg. 43

CHEDDARSid Cook, pg. 10Ken DeMaa, pg. 11Scott Erickson, pg. 13Mark Frederixon, pg. 14Alan Greunke, pg. 14Gary Grossen, pg. 15 Larry Harris, pg. 17Ken Heiman, pg. 17Kurt Heitmann, pg. 18Kerry Henning, pg. 18Brian Jackson, pg. 20Randy LaGrander, pg. 24Terry Lensmire, pg. 25David Lindgren, pg. 26David Metzig, pg. 27Jon Metzig, pg. 29John Moran, pg. 29Scott Novarre, pg. 30Gregg Palubicki, pg. 32Paul Reigle, pg. 34Chris Renard, pg. 35Chris Roelli, pg. 36Daniel Stearns, pg. 37Steve Stettler, pg. 38Steven Tollers, pg. 39Tom Torkelson, pg. 39Jeff Wideman, pg. 41Joe Widmer, pg. 41

Bruce Willis, pg. 42Robert Wills, pg. 42Bruce Workman, pg. 43

CHÈVREScott Erickson, pg. 13

COLBYScott Barker, pg. 5Scott Erickson, pg. 13Bill Hanson, pg. 15Kurt Heitmann, pg. 18Kerry Henning, pg. 18Brian Jackson, pg. 20Gerard Knaus, pg. 20Randy LaGrander, pg. 24Ryan LaGrander, pg. 24Jon Metzig, pg. 29John Moran, pg. 29Dan Omundson, pg. 31Gregg Palubicki, pg. 32Steven Tollers, pg. 39Joe Widmer, pg. 41Bruce Willis, pg. 42

EDAMDuane Petersen, pg. 32

EMMENTALBruce Workman, pg. 43

FARMERSSteve Stettler, pg. 38

FETAAdam Buholzer, pg. 7Dave Buholzer, pg. 8Ron Buholzer, pg. 8Steve Buholzer, pg. 10Ken Heiman, pg. 17Gerard Knaus, pg. 20

FONTINASid Cook, pg. 10Pam Hodgson, pg. 19Bob Koenig, pg. 22Randy Krahenbuhl, pg. 22Mike Matucheski, pg. 27Gianni Toffolon, pg. 38

GORGONZOLAJeff Allen, pg. 5Rob Richter, pg. 35

GOUDAGary Grossen, pg. 15Bill Hanson, pg. 15Brian Jackson, pg. 20Bob Koenig, pg. 22Randy Krahenbuhl, pg. 22 David Newman, pg. 30Duane Petersen, pg. 32Paul Reigle, pg. 34

Tom Torkelson, pg. 39Bruce Workman, pg. 43

GRAN CANARIASid Cook, pg. 10

GRUYÈREBruce Workman, pg. 43

HARD CHEESE —OPEN CLASSPam Hodgson, pg. 19

HAVARTIRon Bechtolt, pg. 6 Adam Buholzer, pg. 7Gary Grossen, pg. 15 Matt Henze, pg. 19 David Newman, pg. 30Duane Petersen, pg. 32Steve Stettler, pg. 38Bruce Workman, pg. 43

JUUSTOLEIPAScott Erickson, pg. 13

LOW-FAT MOZZARELLATom Blauert, pg. 7

LIMBURGERMyron Olson, pg. 31

MOBAY™Sid Cook, pg. 10

MONTEREY JACKScott Barker, pg. 5Scott Erickson, pg. 13Alan Greunke, pg. 14 Larry Harris, pg. 17Ken Heiman, pg. 17Kurt Heitmann, pg. 18Kerry Henning, pg. 18Brian Jackson, pg. 20Randy LaGrander, pg. 24Ryan LaGrander, pg. 24Terry Lensmire, pg. 25David Lindgren, pg. 26Scott Novarre, pg. 30Dan Omundson, pg. 31Paul Reigle, pg. 34Jeff Wideman, pg. 41Bruce Willis, pg. 42

MOZZARELLATom Blauert, pg. 7Ken DeMaa, pg. 11Pat Doell, pg. 12Kurt Heitmann, pg. 18Roger Krohn, pg. 23 Jeff LeBeau, pg. 25Terry Lensmire, pg. 25David Lindgren, pg. 26

AGROPUR, INC.Tom Blauert, pg. 7Pat Doell, pg. 12Roger Krohn, pg. 23Terry Lensmire, pg. 25Daniel Stearns, pg. 37cheddar, monterey jack, low-fat mozzarella, mozzarella, provolone

ARLA FOODS USADavid Newman, pg. 30 Duane Petersen, pg. 32edam, gouda, havarti

ARENA CHEESE FACTORYBill Hanson, pg. 15colby, gouda

ASSOCIATED MILK PRODUCERS, INC.Mark Frederixon, pg. 14cheddar

BABCOCK HALL DAIRY PLANTGary Grossen, pg. 15brick, cheddar, gouda, havarti, muenster

BAKER CHEESE, INC.Jeff LeBeau, pg. 25 mozzarella

BASS LAKE CHEESE FACTORYScott Erickson, pg. 13cheddar, chèvre, colby, juustoleipa, monterey jack, muenster

BELGIOIOSO CHEESE, INC.Jeff Allen, pg. 5Steve Bierhals, pg. 6Randy Krahenbuhl, pg. 22Josh Krause, pg. 23Darrell Manning, pg. 26Gianni Toffolon, pg. 38blue, fontina, gorgonzola, gouda, parmesan, provolone, romano, swiss

BURNETT DAIRY COOPERATIVEBruce Willis, pg. 42cheddar, colby, monterey jack, mozzarella

CARR VALLEY CHEESESid Cook, pg. 10Bob Koenig, pg. 22 cheddar, fontina, gouda, mixed-milk

CEDAR GROVE CHEESE, INC.Scott Barker, pg. 5Robert Wills, pg. 42butterkäse, cheddar, colby, monterey jack

CHALET CHEESE COOPERATIVEJamie Fahrney, pg. 13Myron Olson, pg. 31baby swiss, brick, limburger

CHULA VISTA CHEESE COMPANYTom Dahmen, pg. 11oaxaca, queso quesadilla

DECATUR DAIRYMatt Henze, pg. 19 Steve Stettler, pg. 38brick, cheddar, farmers, havarti, muenster, specialty swiss

EDELWEISS CREAMERYBruce Workman, pg. 43baby swiss, brick, butterkäse, cheddar, emmental, gouda, gruyère, havarti, muenster, raclette, specialty swiss

FOREMOST FARMS USAScott Navarre, pg. 30cheddar, monterey jack

GREAT LAKES CHEESE COMPANYRob Richter, pg. 35blue, gorgonzola

HENNING’S CHEESE, INC.Kerry Henning, pg. 18cheddar, colby, monterey jack

KLONDIKE CHEESE COMPANYRon Bechtolt, pg. 6 Adam Buholzer, pg. 7Dave Buholzer, pg. 8Ron Buholzer, pg. 8Steve Buholzer, pg. 10 Matt Erdley, pg. 12brick, feta, havarti, muenster

LAGRANDER’S HILLSIDE DAIRYRandy LaGrander, pg. 24Ryan LaGrander, pg. 24Dan Omundson, pg. 31cheddar, colby, monterey jack

LYNN DAIRY, INC.David Lindgren, pg. 26cheddar, monterey jack, mozzarella, provolone

MAPLE GROVE CHEESEAlan Greunke, pg. 14cheddar, monterey jack

MAPLE LEAF CHEESEMAKERS, INC.Paul Reigle, pg. 34Jeff Wideman, pg. 41cheddar, gouda, monterey jack, yogurt cheese

MEISTER CHEESE COMPANYLarry Harris, pg. 17 monterey jack, cheddar

MILL CREEK CHEESE COMPANYRandy Pitman, pg. 34muenster, queso quesadilla

MULLINS CHEESE, INC.Steven Tollers, pg. 39cheddar, colby, mozzarella, provolone

M A S T E R C H E E S E M A K E R by variety M A S T E R C H E E S E M A K E R by company

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wisconsin master cheesemaker directory · cheesemaking at the uw center for dairy research, he’s...

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