CELEBRATING 25 YEARS - Microsoft · in cheesemaking. He has always enjoyed being a hands-on...

2019W 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

C E L E B R AT I N G

2 5 Y E A R SO F M A S T E R Y

FOR25 YEARS,

OUR MASTERS BREAK THE MOLD

Wisconsin is the only place in the world outside of Switzerland where cheesemakers can formally become Masters of theircraft. Only 90 cheesemakers have earned the Master’s Mark,®

a testament to the program’s high standards and rigor.

OUR MASTERS GUIDE THE WHEY

The program is a major reason Wisconsin wins more awards than any other region on earth, and the Master’s Mark® has become a symbol of quality and commitment to producing the best cheeses in the world.

OUR MASTERS RE INVENT THE WHEEL

Candidates are taught how to elevate their craft, and how to push the artistry of their products, inspiring them to experiment and fi nd new cheese types and styles. The result? Unmatched innovation.

OUR MASTERS HAVE ACED EVERY TEST

Only cheesemakers with ten years of certifi ed experience are accepted into the program. Once in, they complete three years of apprenticeship and coursework, culminating in a rigorous written exam.

THE MASTER CHEESEMAKER PROGRAM

HAS HELPED WISCONSIN MAINTAIN

ITS INDUSTRY LEADERSHIP.

J E F F A L L E N R O N B E C H T O L T

S C O T T B A R K E R S T E V E B I E R H A L S

54

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 certifi cations in both colby andmonterey 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 fi rst learned to make from his mentor, Master Cheesemaker Gianni To� olon.

BelGioioso Cheese, Inc.www.belgioioso.com

4200 Main StreetGreen Bay, Wisconsin 54311

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

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

Cedar Grove Cheese, Inc.www.cedargrovecheese.com

P.O. Box 185Plain, Wisconsin 53577

608-546-5284

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



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


Imagine working a summer job at just 14 years of age and being introduced to a lifelong passion. That’s just what happened to Je� 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 bothblue and gorgonzola.

Ron discovered his passion for cheesemaking nearly two decades ago, when he made his fi rst 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.

Klondike Cheese Companywww.klondikecheese.com

W7839 Highway 81Monroe, Wisconsin 53566

608-325-3021

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

J E F F A L L E N R O N B E C H T O L T

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 o� ers 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.”

The gold medallion icons next to the Master Cheesemakers’ names indicate the number of cheese varieties for which they’ve earned Master’s certifi cation. 5

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Involved in mozzarella production for more than 38 years, Tom takes great pride in cheesemaking. He has always enjoyed being a hands-on craftsman and teaching the next generation the art of cheesemaking. His Wisconsin Master Cheesemaker certifi cations in both mozzarella and low-fat mozzarellagive him the distinction of being one of the state’s best. Tom 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 fi rst second-generation Master. For the Buholzers, nothing less than the best will do. Adam holds certifi cations in both feta and havarti.

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 certifi cations in feta and muenster, creating some of the fi nest varieties the state has to o� er.

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 certifi cations for feta and brick cheese. The state’s reputation for excellence pushes Ron and everyone at Klondike to continue making award-winning cheese.

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

3500 East Destination Drive Appleton, Wisconsin 54915

920-944-0990

Sales Contact: Marty Pullin, 920-931-0051, [email protected]



608-325-3021




608-325-3021




608-325-3021


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

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

“ I hope we can bring about new Wisconsin cheesemaking traditions.”

“ It gives you such an appreciation for and understanding of the entire process of cheesemaking.”

“ 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.”

At Klondike, making the highest-quality cheese has always been a Buholzer family a� air.

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, certifi ed in feta and muenster.

Sid is the owner of Carr Valley Cheese and a Wisconsin Master Cheesemakerspecializing in cheddar, fontina, and mixed milk varieties Gran Canaria®

and Mobay.® He is a fourth-generation cheesemaker known for his one-of-a-kind, award-winning American Originals and has taken home more than 700 National and International awards.



608-325-3021


Carr Valley Cheesewww.carrvalleycheese.com

S3797 County Highway GLaValle, Wisconsin 53941

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

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

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

S I D C O O K

8

TERRY LENSMIRE: THE LONG-STANDING MASTER

Terry was among the fi rst graduates of the Master Cheesemaker program in 1994. As a pioneer in achieving and maintaining the highest quality for Wisconsin cheese, he has set a standard for all those who follow him. A third-generation cheesemaker, Terry’s craftsmanship is on full display with the four certifi cations he brings to his work at Agropur, inc.

Steve took courses in artisan cheesemaking at the UW Center for Dairy Research.

Sid’s American Originals have won more than 700 top awards from competitions across the world.

Terry was among the fi rst graduates of the Master

1110

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 cheese, certifi cations he sought out to honor his father’s legacy. Tom is the Technical Director at Chula Vista/V&V Supremo in Browntown.

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. Ken holds Wisconsin Master Cheesemakercertifi cations in cheddar and mozzarella. He is currently working at Saputo Cheese USA’s Waupun plant as a production supervisor.

Raised in a cheesemaking family and mentored by his father and uncle, fellow Master Roger Krohn, there was never a doubt which path Pat Doell’s career would take. His life’s work started at a plant next door to his childhood home in Luxemburg, Wisconsin, which is now owned by Agropur. Its specialties are provolone and mozzarella, the two varieties for which Doell is now certifi ed as a Wisconsin Master Cheesemaker.

Matt Erdley found his calling to be a cheesemaker as part of the fourth generation at Klondike Cheese. Learning from his mentors played an integral role in helping him become a Master. After nearly 20 years at Klondike, Matt has received certifi cations in muenster andbrick cheese, and is proud to follow in the family’s footsteps.

Chula Vista Cheese Companywww.vvsupremo.com

2923 Mayer RoadBrowntown, 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 EEWaupun, Wisconsin 53963

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

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



920-944-0990




608-325-3021


T O M D A H M E N P A T D O E L L

K E N D E M A A M A T 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,” he says. “It’s also great for our company to be able to use that Master’s Mark® on our products. It’s something we take a lot of pride in.”

“ 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.”

1312

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 certifi cations include cheddar, chèvre, colby, juustoleipa, monterey jack and muenster.

Legendary cheesemaker Albert Deppeler helped usher Jamie into the industry, encouraging him to get his cheesemaking license in 1985. From there, Jamie continued to work alongside Master Cheesemaker Myron Olson at Chalet Cheese Cooperative. He holds Master certifi cations in baby swiss and brick cheeses.

Mark is a Wisconsin Master Cheesemaker who’s certifi ed in cheddar cheese. 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 over 100-year tradition of making cheese in Wisconsin. Alan is certifi ed in cheddar and monterey jack cheese, and says he took on the program to give his customers an extra assurance of quality.

Bass Lake Cheese Factorywww.blcheese.com

598 Valley View TrailSomerset, Wisconsin 54025

715-247-5586

Sales Contacts: Scott Ericksonor Sarah Martinson, 715-247-5586, Fax: 715-247-3585

Chalet Cheese Cooperative

P.O. Box 788N4858 Highway NMonroe, Wisconsin 53566

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

Sales Contact: Mike Hlubeck, 608-325-4343, [email protected]

Associated Milk Producers, Inc.www.ampi.com

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

608-989-2535

Sales Contact: Marshal Reece, [email protected]

Maplegrove Cheese, Inc.

10498 Mayfl ower RoadMilladore, Wisconsin 54454

Sales Contact: Alan Greunke, 715-652-2214

S C O T T E R I C K S O N M A R K F R E D E R I X O N

J A M I E FA H R N E Y A L A N G R E U N K E

“ When you continue to gain knowledge and learn new things, it keeps the job enjoyable, and the Master’s program enables that.”

“ Being able to include the Master’s Mark® on AMPI cheddar doesn’t just refl ect on me, but on our plant as well.”

In 2015, Jamie received the coveted, H.P. Mulloy award for cheesemaking.

“ I always knew cheesemaking was right for me.”

1514

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 certifi cations in brick, muenster, cheddar, havarti and gouda.

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 for his 40-year career. Bill has earned certifi cations in gouda, colby, and colby jack, an accomplishment in which both he and his customers take pride.

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 certifi cations in monterey jack and cheddar cheese through the Wisconsin Master Cheesemaker® program.

At 16, Ken was already a licensed cheesemaker, and his career has only gone up from there. He now holds certifi cations 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.

Babcock Hall Dairy Plant

1605 Linden DriveMadison, Wisconsin 53706

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

Arena Cheese, Inc.www.arenacheese.com

300 Highway 14Arena, Wisconsin 53503

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

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

Meister Cheese Companywww.meistercheese.com

1050 East Industrial DriveMuscoda, Wisconsin 53573

608-739-3134

Sales Contact: Scott Meister, 608-739-3134 [email protected]

Nasonville Dairy, Inc.www.nasonvilledairy.com

10898 Highway 10 WestMarshfi eld, Wisconsin 54449

715-676-2177

Sales Contact: Ken Heiman, 715-676-2177

G A R Y G R O S S E N L A R R Y H A R R I S

B I L L H A N S O N K E N H E I M A N

Gary is a three-time graduate of the Wisconsin Master Cheesemaker® program.

“ Cheesemaking is a lifestyle, not just a job.”

“ My customers really appreciate the Master’s Mark® and what’s behind it.”

“ It enhances consumer confi dence when they know a cheese has been made by a Master.”

17

Kurt has long been committed to excellence. His upbringing on a dairy farm taught him to relish a challenge, like trying di� erent ‘make’ processes for his cheeses. As a result, he has his Wisconsin Master Cheesemaker certifi cations in cheddar, mozzarella, colby and monterey jack. Kurt is a cheese production specialist at Saputo Cheese USA’s Waupun plant.

Since 1914, four generations of cheesemakers have worked 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 variety of fl avored cheeses like Mango Fire and Bloody Mary cheddar. He is also known for being the only cheesemaker still making the mammoth cheddar wheels, available in any size up to 12,000 lbs. He holds Master certifi cations in cheddar, colby and monterey jack.



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

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

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

20201 Point Creek RoadKiel, Wisconsin 53042

920-894-3032

[email protected]

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

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

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

“ The program provides a fabulous education.”

“ Making cheese the old-fashioned way is hard work, but the praise we receive from our customers makes it all worthwhile.”

When it comes to being a Master Cheesemaker, it’s all in the family for the Buholzers. Among the four of them—Adam, Dave, Ron and Steve—they have eight certifi cations spanning two generations. The family has owned and operated the Klondike Cheese Company since the late 1800s, which happens to be home to two other Master Cheesemakers: Matt Erdley and Ron Bechtolt.

When it comes to being a Master Cheesemaker, it’s all in the

THE BUHOLZERS: A FAMILY OF MASTERS

1918

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 certifi cations 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 certifi ed for fontina and open class hard cheese.

What started as a part-time job at a cheese plant to earn money for a car has blossomed into a 41-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 certifi ed in monterey jack, cheddar, brick, colby, muenster and gouda cheeses, and currently works as the production manager at Nasonville Dairy.

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 fetaand parmesan, the fi rst at the company to do so. And since then, he’s added more variety to his resume, receiving certifi cations for brick, provolone, cheddar and colby.

Decatur Dairy, Inc.www.decaturdairy.com

W1668 County Highway FBrodhead, Wisconsin 53520

608-897-8661

Sales Contacts: Steve or Glennette Stettler, 608-897-8661, [email protected] or Shaya Guilbault, 608-897-8661, [email protected]

Sartoriwww.sartoricheese.com

107 Pleasant View RoadPlymouth, Wisconsin 53085

920-893-6061

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



715-676-2177


Weyauwega Star Dairywww.wegastardairy.com

113 West Wisconsin StreetWeyauwega, Wisconsin 54983

920-867-2870888-813-9720Fax: 920-867-3325

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

M A T T H E N Z E B R I A N J A C K S O N

P A M H O D G S O N G E R A R D K N A U S

“ I love creating something that people can enjoy.”

“ No matter what profession you’re in, you have to keep perfecting your skills.”

“ Cheesemaking is an art and a science.”

The Knaus family has owned and operated Weyauwega Star Dairy for over three decades.

2120

Bob is a graduate of the Master Cheesemaker class of 2016 and specializes in fontina and goudavarieties. Bob grew up visiting the Carr Valley Cheese plant as a child and started making cheese as a teen. “It’s positively amazing how complex and diverse cheese can be using only four simple ingredients: milk, cultures, rennet, salt,” he said.

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 certifi ed in swiss, gouda and fontina, and points to the program as a real di� erentiator for the entire state.

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 fi re going throughout his nearly 20-year career, and remained fascinated by the art of cheesemaking. He’s certifi ed for parmesan and romano cheese through the Wisconsin Master Cheesemaker® program.

A third-generation Wisconsin Cheesemaker, Roger began his career at age 14 working in the family business alongside his father, who he reveres as his mentor and “major infl uencer.” Roger is certifi ed as a Wisconsin Master Cheesemaker for mozzarella and provolone cheeses and is the Cheese Technical Manager for the Luxemburg location of Agropur, where he continues to produce award-winning cheese varieties.

Carr Valley Cheesewww.carrvalleycheese.com

S3797 County Highway GLaValle, Wisconsin 53941

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

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



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




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




920-944-0990


B O B K O E N I G J O S H K R A U S E

R A N D Y K R A H E N B U H L R O G E R K R O H N

“ Entering the Wisconsin Master Cheesemaker® program is one more step toward becoming a better cheesemaker.”

“ I fell in love with cheesemaking as a kid, and now, I just can’t see myself doing anything else.”

“ The program just keeps getting better.”

Roger appreciates the resources and expertise available at the Center for Dairy Research.

2322

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 certifi ed Wisconsin Master Cheesemaker for colby and monterey jack.

From Michigan to Vermont and fi nally to Wisconsin, Je� ’s cheesemaking career has taken him places. Patience became a virtue as Je� waited for the right time to pursue his Wisconsin Master Cheesemaker certifi cation. That time came while working in his current position as Cheese Operations Manager at Baker Cheese. Je� is now a master of mozzarella.

Terry learned the art of cheesemaking from his father and grandfather. Certifi ed in cheddar, monterey jack,mozzarella and provolone, he has shared his experience through seminars in Wisconsin, California and Minnesota, and by working with University of Wisconsin-Madison professors. His certifi cation is a “sign of commitment,” he said.

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 certifi ed in mozzarella, provolone, cheddar and monterey jack, and continues to perfect his craft today.

LaGrander’s Hillside Dairywww.lagranderscheese.com

W11299 Broek RoadStanley, Wisconsin 54768

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

Sales Contact: Randy LaGrander, 715-644-2275

Baker Cheese, Inc.www.bakercheese.com

N5279 County Road GSt Cloud, Wisconsin 53079

920-477-7111

Sales Contact: Eric Baker, [email protected]



920-944-0990


Lynn Dairy, Inc.www.lynndairy.com

W1929 US Highway 10Granton, Wisconsin 54436

715-238-7129

Production Contact: David Lindgren, 715-238-7129 ext. 239, [email protected]

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

R Y A N L A G R A N D E R T E R R Y L E N S M I R E

J E F F L E B E A U D A V I D L I N D G R E N

“ Cheesemaking is all I’ve really ever known. It’s a unique lifestyle.”

“ I’m committed to obtaining more knowledge about cheesemaking and applying the knowledge.”

“ I hope to return the favor by working with new cheesemakers to pass on the knowledge.”

“ I’m a better cheesemaker because of this program.”

For the folks at BelGioioso, provoloneis close to heart––it was one of the fi rst cheeses they ever made. And that’s exactly why Darrell wanted to master it. His Wisconsin Master Cheesemaker certifi cation only bolsters his renowned career of more than 30 years.

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. Certifi ed in asiago,parmesan, fontina, BellaVitano,®

Pastorale Blend® and romano, Mike has won many awards that prove his prowess. Mike embodies Sartori’s mission to make cheese that people love.



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

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



920-893-6061


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

M I K E M A T U C H E S K I

24

“ I wanted to honor the tradition of pursuing a Master’s.”

“ I love to make cheese and to continually work on fi nding ways to make it better.”

PAM HODGSON: THE GLASS CEILING MASTER

Paving the way for new ways of thinking is a hallmark of the Master Cheesemaker program. And that means new perspectives and new experiences. Leading the way for women in cheesemaking is Pam of Sartori Company. With her two Master Cheesemaker certifi cations, this 2019 HP Mulloy Award winner leads the development of cheese specialties and trains the next generation of cheesemakers.

Paving the way for new ways of thinking is a hallmark of

2726

If you entered Union Star Cheese Factory at any time in the last century, you’d fi nd 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 certifi ed in cheddar, he comes to work each day with his wife, Jan, and his son and fellow Wisconsin Master Cheesemaker, Jon.

For Jon, cheesemaking is part heritage and part scientifi c 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 certifi cation 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 certifi cations in cheddar and colbycheese, and he appreciates the camaraderie forged in the program. For John, cheesemaking is always changing, and requires a constant willingness to adapt.

Scott’s fi rst taste of the cheesemaking world came when he would drop o� 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 certifi ed in cheddar and monterey jack.

Union Star Cheese Factorywww.unionstarcheese.com

7742 County Road IIFremont, Wisconsin 54940

920-836-2804

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

Union Star Cheese Factorywww.unionstarcheese.com

7742 County Road IIFremont, Wisconsin 54940

920-836-2804

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

Wisconsin Dairy State Cheese Company

P.O. Box 215Highway 34 & CRudolph, Wisconsin 54475

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

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

Foremost Farms USAwww.foremostfarms.com

1511 East 4th StreetMarshfi eld, Wisconsin 54449

715-384-5616

Sales Contact: Lori Horn, 608-355-5997, [email protected]

D A V I D M E T Z I G J O H N M O R A N

J O N M E T Z I G S C O T T N A V A R R E

The Metzigs o� er tours and tastings at their cheese plant, which their family has run for over 100 years.

“ We need to be open to new ideas and willing to make changes as we incorporate newer technologies.”

“ Once I decided to go into cheesemaking, I knew the Master’s program was something I wanted to do.”

“ I’ve learned that there is a blend of science and craftsmanship involved in the process of making cheese.”

2928

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 Cheesemakercertifi ed in gouda and havarti, and is an essential team member at Arla Foods.

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 certifi cations for monterey jack and colby.

Gregg has been devoted to the art of cheesemaking for 42 years. In particular, he’s pursued perfection in cheddar and colby since the 1970s, and is certifi ed in both. Gregg’s a� nity for cheesemaking is evident in his role as Cheese Technical Services Coordinator at Saputo Cheese USA, across multiple cheese manufacturing facilities.

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 35 years of experience leading Mill Creek Cheese, and is a Wisconsin Master Cheesemaker, certifi ed in brick, queso blanco, muenster and queso quesadilla cheese.

Arla Foods Inc., USA

489 Holland CourtKaukauna, Wisconsin 54130

920-766-5765

Sales Contact: Marlo Yates, 908-542-2332, [email protected]

LaGrander’s Hillside Dairywww.lagranderscheese.com

W11299 Broek RoadStanley, Wisconsin 54768

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

Sales Contact: Randy LaGrander, 715-644-2275



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


Mill Creek Cheese Factory

6415 County Road HArena, Wisconsin 53503

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

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

D A V E N E W M A N G R E G G P A L U B I C K I

D A N O M U N D S O N R A N D Y P I T M A N

“ This is a big accomplishment and something I’ve been working toward for more than 13 years.”

“ Cheesemaking is a way of life, a lost art. I try to learn something new every day.”

“ I’m always interested in furthering my education.”

“ You have to do what you love and love what you do.”

3130

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 certifi ed for yogurt cheese, monterey jack, gouda and cheddar, and is a three-time graduate of the Wisconsin Master Cheesemaker®

program.

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 fi ne cheeses. Chris is certifi ed in cheddar and mozzarella through the Wisconsin Master Cheesemaker® program.

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

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. He is now a Wisconsin Master Cheesemaker certifi ed in cheddar, blue and his specialtyalpine cheese––products for which he’s won numerous awards.

Maple Leaf Cheese Cooperativewww.wischeese.com

N890 Twin Grove RoadMonroe, Wisconsin 53566

608-934-1234

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

Renard’s Rosewood Dairy

248 County SAlgoma, Wisconsin 54201

Renard’s Cheese & Deliwww.renardscheese.com

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

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

Sales Contact: Chris Renard, [email protected]

Great Lakes Cheese Companywww.greatlakescheese.com

124 East Bronson RoadSeymour, Wisconsin 54165

440-834-2500

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

Roelli Cheese Hauswww.roellicheese.com

15982 State Highway 11Shullsburg, Wisconsin 53586

608-965-3779

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

P A U L R E I G L E R O B R I C H T E R

C H R I S R E N A R D C H R I S R O E L L I

“ People throughout the country recognize that being a Master Cheesemaker has real value.”

“ The challenges are what ignites the passion.”

“ You can go for a Master’s degree in other professions; cheesemaking is my passion and profession.”

“ To get to make a career out of what I love is a treat.”

33

Al’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, Al has lived that passion to its fullest, and is now a Wisconsin Master Cheesemaker certifi ed in mozzarella and provolone. He currently works as a Cheese Technical Services Coordinator at Saputo Cheese.

Dan grew up on a dairy farm and credits that background for making it easy for him to understand the importance of the Wisconsin Cheese industry. Today, Dan holds his Wisconsin Master Cheesemaker certifi cation for cheddar cheese. He says the program challenged him to try new methods of cheesemaking which will help him make an even better product.



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




920-944-0990


A L L A N S C O T T

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

“ The program was a great opportunity to challenge and further develop my cheesemaking knowledge.”

“ I love everything associated with Wisconsin cheese.”

BRUCE WORKMAN: THE MASTER OF MANY MARKS

With a name like Workman, you might assume that With a name like Workman, you might assume that dedication comes second nature. And your assumption would be 100 percent correct. Bruce holds the honor of graduating from the Wisconsin Master Cheesemaker®

program six times with a total of eleven certifi cations. That’s 18 years of intense education, on top of the 40-plus years experience he has working in the industry.

“ The program was a great “ The program was a great opportunity to challenge opportunity to challenge and further develop my and further develop my cheesemaking knowledge.”cheesemaking knowledge.”

“ I love everything associated “ I love everything associated with Wisconsin cheese.”with Wisconsin cheese.”

3534

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 certifi cations for parmesanand romano cheeses. Larry’s role at Sartori allows him to continually refi ne his renowned skills.

Working along Wisconsin Master Cheesemakers like Gianni To� olon and Josh Krause, Jonathan had a new-found love for his craft and made it a goal to one day become a Wisconsin Master Cheesemaker himself. He accomplished that lofty goal this year as he became certifi ed in parmesan and fontina. “The longer you make cheese, the more you look for a challenge. If you don’t challenge yourself, you’ll stop learning,” he said.

Steve has followed his family’s storied cheesemaking history to perfection. A four-time graduate of the Wisconsin Master Cheesemaker®

program, he’s certifi ed in six di� erent cheeses: brick, cheddar, farmers cheese, havarti, muenster and specialty swiss. As a third-generation cheesemaker, Steve is clearly committed to his craft.

Dan has been making cheese for 33 years, and his respect for the craft is obvious when he talks about it. Dan said the Wisconsin Master Cheesemaker®

program was a very educational and challenging experience, but the certifi cations he achieved in parmesanand romano were well worth the e� ort. “The test itself was a good challenge, but it also showed me that I had learned so much through the Master’s program,” he said.



920-893-6061




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


Decatur Dairy, Inc.www.decaturdairy.com

W1668 County Highway FBrodhead, Wisconsin 53520

608-897-8661

Sales Contacts: Steve or Glennette Stettler, 608-897-8661, [email protected] or Shaya Guilbault, 608-897-8661, [email protected]



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


L A R R Y S T E C K B A U E R S T E V E S T E T T L E R

J O N A T H A N S T E N D E R D A N S Z C Z E P A N S K I

“ I feel very proud to be producing cheese in Wisconsin.”

“ The cheesemaking and artisan classes are always terrifi c resources that you can go back to.”

“ There’s always something to learn. I don't think you can ever know everything as a cheesemaker.”

“ What I like about cheesemaking is that cheese is alive and always changing.”

3736

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 certifi ed in parmesanand fontina, and works alongside numerous other Wisconsin Master Cheesemakers at BelGioioso in Green Bay.

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 certifi ed as a Wisconsin Master Cheesemaker in mozzarella, provolone, colby and cheddar. Steven draws upon his 40 years of cheesemaking experience at Mullins Cheese, crafting fi ne 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 certifi cations 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.

Je� ’s rise to Wisconsin Master Cheesemaker was a community e� ort. 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 Je� ’s lifelong devotion to making premium cheeses. Je� leads Maple Leaf Cheese with his certifi cations for monterey jack and cheddar.



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


Mullins Cheese, Inc.www.mullinscheese.com

598 Seagull DriveMosinee, Wisconsin 54455

715-693-3205

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



715-676-2177


Maple Leaf Cheese Cooperativewww.wischeese.com

N890 Twin Grove RoadMonroe, Wisconsin 53566

608-934-1234

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

G I A N N I T O F F O L O N T O M T O R K E L S O N

S T E V E N T O L L E R S J E F F W I D E M A N

“ Understanding the science makes me a better cheesemaker.”

“ I feel honored to be a Master Cheesemaker, and to be among some of the most talented cheesemakers in the world.”

Steven’s cheesemaking career stretches back to 1977, when he worked in his sister’s cheese factory.

“ This program represents the highest achievement that we, as cheesemakers, can attain.”

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Joe still makes cheese at the family’s original factory which has been open for almost 100 years. He believes in never taking shortcuts to compromise quality, a mindset that helped him earn Wisconsin Master Cheesemaker status in brick, colby and cheddar. He continues to innovate and inspire with award-winning cheeses.

Bruce’s story is a testament to devotion. He’s been with Burnett Dairy for more than 45 years, and has twice graduated from the Wisconsin Master Cheesemaker® program. With certifi cations 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 certifi cation. Now, he’s certifi ed for butterkäse and cheddar, and presides over Cedar Grove Cheese and Clock Shadow Creamery.

Brace yourself––Bruce’s certifi cation 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 certifi cations in: gruyère, baby swiss, butterkäse, havarti, raclette, emmental, specialty swiss, brick, muenster, cheddar and gouda. He currently conducts his craft at Edelweiss Creamery.

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

P.O. Box 127214 Henni Street,Theresa, Wisconsin 53091

920-488-2503

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

Burnett Dairy Cooperativewww.burnettdairy.com

11631 State Road 70Grantsburg, Wisconsin 54840

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

Sales Contacts: Kelsey Carey, 715-689-2028 or Stephanie Miller, 715-689-4405

Cedar Grove Cheese, Inc.www.cedargrovecheese.com

Clock Shadow Creamery, LLCwww.clockshadowcreamery.com

P.O. Box 185Plain, Wisconsin 53577

608-546-5284

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

Edelweiss Creamerywww.edelweisscreamery.com

W6117 County Road CMonticello, Wisconsin 53570

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

J O E W I D M E R R O B E R T W I L L S

B R U C E W I L L I S B R U C E W O R K M A N

“ The best part of the program is the artisan courses that allow you to meet cheesemakers from other countries and share ideas.”

Bob’s businesses source their cheese from goat, sheep, bu� alo and cow milk.

“ Having the Master’s Mark® on our labels is a sign of quality that our customers appreciate.”

“ Every time I go through the program, I learn something new—that’s why I keep going back.”

40

M I K E B R E N N E N S T U H L A lifelong cheesemaker, Mike’s vision for Door Artisan Cheese was to provide a threefold culinary experience that educates, engages and excites consumers. Mike is certifi ed in blue cheese and gorgonzola.

J I M D E M E T E RJim 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 certifi cation in feta and to practice his craft in good company.

S T E V E H U R D Steve has spent the past 40 years honing his skills as a cheesemaker. A two-time graduate of the Wisconsin Master Cheesemaker® program, Steve holds certifi cations in fontina and provolone.

J A K E N I F F E N E G G E RA third-generation cheesemaker, he grew up in a cheesemaking family. He earned his Master’s in brie and camembert in 2000. Jake then returned to complete the Master’s program a second time, receiving certifi cation in 2003 for feta cheese.

T I M P E H L Tim has been in the dairy game since 1985, and earned certifi cations for blue and gorgonzola cheeses. Now, he’s also focusing on Mexican-style cheeses alongside Tom Dahmen at Chula Vista Cheese.

Masters not currently producing varieties for which they are certifi ed

Masters no longer making cheese

ROBERT B IDDLE (1)WALT BRANDLI (4)R ICHARD GL ICK (2)MARK GUSTAFSON (4)THOMAS JENNY (6)J IM JOHNSON (1)VERN KIND (1)RANDY L AGRANDER (3)JEFF MAT TES (4)DAN MEISTER (2)J IM MEIVES (1)

KEN NE T T (1)MYRON OL SON (3) DUANE PE TERSEN (3)DOUG PE TERSON (2)BRYON RENARD (2)DALE SCHMIDT (2)RONNIE SULL IVAN (1)CARIE WAGNER (4)R ICHARD WOLD (2)JEROME Z IBROWSKI (2)

40

IntroducingT H E 2 0 1 9 C L A S S O F M A S T E R S

Carrying on the legacy of the Wisconsin Master

Cheesemaker® program is our latest class of graduates—

the 25th class to have earned the right to bear the Master’s

Mark.® These artisans are the assurance that Wisconsin

will continue to lead the industry in innovation

and uncompromised quality.

Congratulations for all your hard work.

We can’t wait to see what you come up with next.

From l. to r.: Mike Matucheski, Randy Pitman, Jonathan Stender, Bill Hanson, Gerard Knaus, Dan Szczepanski

MASTER CHEESEMAKER by variety MASTER CHEESEMAKER by company

A S I AGOKen Heiman, pg. 15Mike Matucheski, pg. 24

BA BY SWI S SJamie Fahrney, pg. 12Bruce Workman, pg. 39

BELLAVITANO®Mike Matucheski, pg. 24

B LU EJeff Allen, pg. 4Rob Richter, pg. 31Chris Roelli, pg. 31

B R I C KRon Buholzer, pg. 7Matt Erdley, pg. 11Jamie Fahrney, pg. 12Gary Grossen, pg. 14Brian Jackson, pg. 19Gerard Knaus, pg. 19Randy Pitman, pg. 29Steve Stettler, pg. 35Tom Torkelson, pg. 37Joe Widmer, pg. 38Bruce Workman, pg. 39

BUTTERKÄSERobert Wills, pg. 39Bruce Workman, pg. 39

CHEDDARSid Cook, pg. 8Ken DeMaa, pg. 10Scott Erickson, pg. 12Mark Frederixon, pg. 13Alan Greunke, pg. 13Gary Grossen, pg. 14Larry Harris, pg. 15Ken Heiman, pg. 15Kurt Heitmann, pg. 17Kerry Henning, pg. 17Brian Jackson, pg. 19Gerard Knaus, pg. 19Terry Lensmire, pg. 23David Lindgren, pg. 23David Metzig, pg. 26Jon Metzig, pg. 26John Moran, pg. 27Scott Novarre, pg. 27Gregg Palubicki, pg. 29Paul Reigle, pg. 30Chris Renard, pg. 30Chris Roelli, pg. 31Daniel Stearns, pg. 33Steve Stettler, pg. 35Steven Tollers, pg. 36Tom Torkelson, pg. 37Jeff Wideman, pg. 37Joe Widmer, pg. 38

Bruce Willis, pg. 38Robert Wills, pg. 39Bruce Workman, pg. 39

CHÈVREScott Erickson, pg. 12

COLBYScott Barker, pg. 4Scott Erickson, pg. 12Bill Hanson, pg. 14Kurt Heitmann, pg. 17Kerry Henning, pg. 17Brian Jackson, pg. 19Gerard Knaus, pg. 19Ryan LaGrander, pg. 22Jon Metzig, pg. 26John Moran, pg. 27Dan Omundson, pg. 28Gregg Palubicki, pg. 29Steven Tollers, pg. 36Joe Widmer, pg. 38Bruce Willis, pg. 38

COLBY JACKBill Hanson, pg. 14

EMMENTALBruce Workman, pg. 39

FARMERSSteve Stettler, pg. 35

FETAAdam Buholzer, pg. 6Dave Buholzer, pg. 7Ron Buholzer, pg. 7Steve Buholzer, pg. 8Ken Heiman, pg. 15Gerard Knaus, pg. 19

FONTINASid Cook, pg. 8Pam Hodgson, pg. 18Bob Koenig, pg. 20Randy Krahenbuhl, pg. 20Mike Matucheski, pg. 24Jonathan Stender, pg. 34Gianni Toffolon, pg. 36

GORGONZOLAJeff Allen, pg. 4Rob Richter, pg. 31

GOUDAGary Grossen, pg. 14Bill Hanson, pg. 14Brian Jackson, pg. 19Bob Koenig, pg. 20Randy Krahenbuhl, pg. 20Dave Newman, pg. 28Paul Reigle, pg. 30Tom Torkelson, pg. 37Bruce Workman, pg. 39

GRAN CANARIA®Sid Cook, pg. 8

GRUYÈREBruce Workman, pg. 39

HARD CHEESE —OPEN CLASSPam Hodgson, pg. 18

HAVARTIRon Bechtolt, pg. 5Adam Buholzer, pg. 6Gary Grossen, pg. 14Matt Henze, pg. 18Dave Newman, pg. 28Steve Stettler, pg. 35Bruce Workman, pg. 39

JUUSTOLEIPAScott Erickson, pg. 12

LOW-FAT MOZZARELLATom Blauert, pg. 6

MOBAY®Sid Cook, pg. 8

MONTEREY JACKScott Barker, pg. 4Scott Erickson, pg. 12Alan Greunke, pg. 13Larry Harris, pg. 15Ken Heiman, pg. 15Kurt Heitmann, pg. 17Kerry Henning, pg. 17Brian Jackson, pg. 19Ryan LaGrander, pg. 22Terry Lensmire, pg. 23David Lindgren, pg. 23Scott Novarre, pg. 27Dan Omundson, pg. 28Paul Reigle, pg. 30Jeff Wideman, pg. 37Bruce Willis, pg. 38

MOZZARELLATom Blauert, pg. 6Ken DeMaa, pg. 10Pat Doell, pg. 11Kurt Heitmann, pg. 17Roger Krohn, pg. 21Jeff LeBeau, pg. 22Terry Lensmire, pg. 23David Lindgren, pg. 23Chris Renard, pg. 30Allan Scott, pg. 33Steven Tollers, pg. 36Bruce Willis, pg. 38

MUENSTERRon Bechtolt, pg. 5Dave Buholzer, pg. 7

AG RO PU R, I N C.Tom Blauert, pg. 6Pat Doell, pg. 11Roger Krohn, pg. 21Terry Lensmire, pg. 23Daniel Stearns, pg. 33cheddar, monterey jack, low-fat mozzarella, mozzarella, provolone

ARENA CHEESE, INC.Bill Hanson, pg. 14colby, colby jack, gouda

ARLA FOODS INC., USADave Newman, pg. 28gouda, havarti

ASSOCIATED MILK PRODUCERS, INC.Mark Frederixon, pg. 13cheddar

BABCOCK HALL DAIRY PLANTGary Grossen, pg. 14brick, cheddar, gouda, havarti, muenster

BAKER CHEESE, INC.Jeff LeBeau, pg. 22mozzarella

BASS LAKE CHEESE FACTORYScott Erickson, pg. 12cheddar, chèvre, colby, juustoleipa, monterey jack, muenster

BELGIOIOSO CHEESE, INC.Jeff Allen, pg. 4Steve Bierhals, pg. 5Randy Krahenbuhl, pg. 20Josh Krause, pg. 21Darrell Manning, pg. 24Jonathan Stender, pg. 34Dan Szczepanski, pg. 35Gianni Toffolon, pg. 36blue, fontina, gorgonzola, gouda, parmesan, provolone, romano, swiss

BURNETT DAIRY COOPERATIVEBruce Willis, pg. 38cheddar, colby, monterey jack, mozzarella

CARR VALLEY CHEESESid Cook, pg. 8Bob Koenig, pg. 20cheddar, fontina, gouda, mixed-milk

CEDAR GROVE CHEESE, INC.Scott Barker, pg. 4Robert Wills, pg. 39butterkäse, cheddar, colby, monterey jack

CHALET CHEESE COOPERATIVEJamie Fahrney, pg. 12baby swiss, brick

CHULA VISTA CHEESE COMPANYTom Dahmen, pg. 10oaxaca, queso quesadilla

DECATUR DAIRY, INC.Matt Henze, pg. 18Steve Stettler, pg. 35brick, cheddar, farmers, havarti, muenster, specialty swiss

EDELWEISS CREAMERYBruce Workman, pg. 39baby swiss, brick, butterkäse, cheddar, emmental, gouda, gruyère, havarti, muenster, raclette, specialty swiss

FOREMOST FARMS USAScott Navarre, pg. 27cheddar, monterey jack

GREAT LAKES CHEESE COMPANYRob Richter, pg. 31blue, gorgonzola

HENNING’S CHEESE, INC.Kerry Henning, pg. 17cheddar, colby, monterey jack

KLONDIKE CHEESE COMPANYRon Bechtolt, pg. 5Adam Buholzer, pg. 6Dave Buholzer, pg. 7Ron Buholzer, pg. 7Steve Buholzer, pg. 8Matt Erdley, pg. 11brick, feta, havarti, muenster

LAGRANDER’S HILLSIDE DAIRYRyan LaGrander, pg. 22Dan Omundson, pg. 28colby, monterey jack

LYNN DAIRY, INC.David Lindgren, pg. 23cheddar, monterey jack, mozzarella, provolone

MAPLEGROVE CHEESE, INC.Alan Greunke, pg. 13cheddar, monterey jack

MAPLE LEAF CHEESE COOPERATIVEPaul Reigle, pg. 30Jeff Wideman, pg. 37cheddar, gouda, monterey jack, yogurt cheeseMEISTER CHEESE COMPANYLarry Harris, pg. 15cheddar, monterey jack

MILL CREEK CHEESE FACTORYRandy Pitman, pg. 29brick, muenster, quesco blanco, queso quesadilla

MULLINS CHEESE, INC.Steven Tollers, pg. 36cheddar, colby, mozzarella, provolone

NASONVILLE DAIRY, INC.Ken Heiman, pg. 15Brian Jackson, pg. 19Tom Torkelson, pg. 37asiago, brick, cheddar, colby, feta, gouda, monterey jack, muenster

RENARD’S ROSEWOOD DAIRYChris Renard, pg. 30cheddar, mozzarella

ROELLI CHEESE HAUSChris Roelli, pg. 31blue, cheddar, specialty alpine

SAPUTO CHEESE USA INC.Ken DeMaa, pg. 10Kurt Heitmann, pg. 17Gregg Palubicki, pg. 29Allan Scott, pg. 33cheddar, colby, monterey jack, mozzarella, provolone

Steve Buholzer, pg. 8Matt Erdley, pg. 11Scott Erickson, pg. 12Gary Grossen, pg. 14Matt Henze, pg. 18Brian Jackson, pg. 19Randy Pitman, pg. 29Steve Stettler, pg. 35Tom Torkelson, pg. 37Bruce Workman, pg. 39

OAXACATom Dahmen, pg. 10

PARMESANSteve Bierhals, pg. 5Gerard Knaus, pg. 19Josh Krause, pg. 21Mike Matucheski, pg. 24Larry Steckbauer, pg. 34Jonathan Stender, pg. 34Dan Szczepanski, pg. 35Gianni Toffolon, pg. 36

PASTORALE BLEND®Mike Matucheski, pg. 24

PROVOLONEPat Doell, pg. 11Gerard Knaus, pg. 19Roger Krohn, pg. 21Terry Lensmire, pg. 23David Lindgren, pg. 23Darrell Manning, pg. 24Allan Scott, pg. 33Steven Tollers, pg. 36

QUESO BLANCORandy Pitman, pg. 29

QUESO QUESADILLATom Dahmen, pg. 10Randy Pitman, pg. 29

RACLETTEBruce Workman, pg. 39

ROMANOJosh Krause, pg. 21Mike Matucheski, pg. 24Larry Steckbauer, pg. 34Dan Szczepanski, pg. 35

SPECIALTY ALPINEChris Roelli, pg. 31

SPECIALTY SWISSSteve Stettler, pg. 35Bruce Workman, pg. 39

SWISSRandy Krahenbuhl, pg. 20

YOGURT CHEESEPaul Reigle, pg. 30

SARTORIPam Hodgson, pg. 18Mike Matucheski, pg. 24Larry Steckbauer, pg. 34asiago, BellaVitano,® fontina, open class hard cheese, mixed-milk, parmesan, romano

UNION STAR CHEESE FACTORYDavid Metzig, pg. 26Jon Metzig, pg. 26cheddar, colby

WEYAUWEGA STAR DAIRYGerard Knaus, pg. 19brick, cheddar, colby, feta, parmesan, provolone

WIDMER’S CHEESE CELLARS, INC.Joe Widmer, pg. 38brick, cheddar, colby

WISCONSIN DAIRY STATE CHEESE COMPANY John Moran, pg. 27cheddar, colby

CELEBRATING 25 YEARS - Microsoft · in cheesemaking. He has always enjoyed being a hands-on...

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