2019 MASTER CHEESEMAKER DIRECTORY

CELEBRATING 25 YEARS OF MASTERY FOR THE MASTER CHEESEMAKER PROGRAM HAS HELPED WISCONSIN MAINTAIN 25 YEARS, ITS INDUSTRY LEADERSHIP.

OUR MASTERS BREAK THE OUR MASTERS REINVENT THE WHEEL Wisconsin is the only place in the world outside of Candidates are taught how to elevate their craft, and how where cheesemakers can formally become Masters of their to push the artistry of their products, inspiring them to craft. Only 90 cheesemakers have earned the Master’s Mark,® experiment and fi nd new types and styles. The result? a testament to the program’s high standards and rigor. Unmatched innovation.

OUR MASTERS GUIDE THE OUR MASTERS HAVE ACED EVERY TEST The program is a major reason Wisconsin wins more awards Only cheesemakers with ten years of certifi ed experience are than any other region on earth, and the Master’s Mark® has accepted into the program. Once in, they complete three years become a symbol of quality and commitment to producing of apprenticeship and coursework, culminating in a rigorous the best in the world. written exam. “ The program o ers so much support and knowledge. It really helps you to troubleshoot and understand how to “ The thing I like most about improve the quality and artistry of is that you never your products.” stop learning.”

JEFF ALLEN RON BECHTOLT

Imagine working a summer job at just BelGioioso Cheese, Inc. Ron discovered his passion for Klondike Cheese Company 14 years of age and being introduced www.belgioioso.com cheesemaking nearly two decades www.klondikecheese.com to a lifelong passion. That’s just what 4200 Main Street ago, when he made his fi rst batch at W7839 Highway 81 happened to Je when he worked in the Green Bay, Wisconsin 54311 Klondike Cheese Company. Today, he’s Monroe, Wisconsin 53566 repack room at a local cheese factory. 920-863-2123 still pursuing that calling at Klondike 608-325-3021 Eventually, his passion led him to the Fax: 920-863-8791 as a Wisconsin Master Cheesemaker. Sales Contact: position of plant manager at BelGioioso Sales Contact: Specializing in havarti and muenster, Luke Buholzer, 608-325-3021, Cheese, where he conducts his craft as a Gaetano Auricchio, Ron never tires of the challenging [email protected] Wisconsin Master Cheesemaker of both 920-863-2123, gaetano.auricchio practice that drew him in years ago. @belgioioso.com blue and .

“ Becoming a Wisconsin Master “ Cheesemaking is just one of those Cheesemaker has been one of my goals things. It becomes a part of you, it since the beginning. Never have I been grows on you and, for me, it keeps more proud to accomplish a goal.” me focused on being my best.”

SCOTT BARKER STEVE BIERHALS

Since Scott started his career 20 years ago, Cedar Grove Cheese, Inc. By the time he was 20, Steve was BelGioioso Cheese, Inc. his goal has always been to become www.cedargrovecheese.com working at the local cheese plant and www.belgioioso.com a Wisconsin Master Cheesemaker. P.O. Box 185 exploring the many facets of the 4200 Main Street Not only has he achieved that goal Plain, Wisconsin 53577 industry. In December 2016, Steve Green Bay, Wisconsin 54311 with certifi cations in both colby and 608-546-5284 took the ultimate leadership role by 920-863-2123 , but he’s also won several Fax: 920-863-8791 Sales Contact: completing the Wisconsin Master medals at the World Championship Bob Wills, 800-200-6020, Cheesemaker® program and earning Sales Contact: Cheese Contest. Today, Scott works as a [email protected] his Masters in parmesan (grana), a Gaetano Auricchio, cheesemaker and quality and production cheese he fi rst learned to make from 920-863-2123, gaetano.auricchio @belgioioso.com manager at Cedar his mentor, Master Cheesemaker Grove Cheese. Gianni To olon. The gold medallion icons next to the Master Cheesemakers’ names indicate the number of cheese 4 varieties for which they’ve earned Master’s certifi cation.5 5 “ I hope we can bring “ It gives you such an about new Wisconsin appreciation for and cheesemaking understanding of the entire traditions.” process of cheesemaking.”

TOM BLAUERT DAVE BUHOLZER

Involved in production for Agropur, inc. Along with his brothers, Dave Klondike Cheese Company more than 38 years, Tom takes great pride www.agropurcheese.com was raised in the Klondike Cheese www.klondikecheese.com www.agropur.com in cheesemaking. He has always enjoyed Company. It was only natural that W7839 Highway 81 being a hands-on craftsman and 3500 East Destination Drive they’d all have the commitment it Monroe, Wisconsin 53566 Appleton, Wisconsin 54915 teaching the next generation the art takes to earn Wisconsin Master 608-325-3021 920-944-0990 of cheesemaking. His Wisconsin Master Cheesemaker status. Dave took on Sales Contact: Cheesemaker certifi cations in both Sales Contact: certifi cations in feta and muenster, Luke Buholzer, 608-325-3021, mozzarella and low-fat mozzarella Marty Pullin, 920-931-0051, creating some of the fi nest varieties [email protected] give him the distinction of being one [email protected] the state has to o er. of the state’s best. Tom plans to continue elevating the state of cheese in Wisconsin.

“ Trying to make the best piece of cheese At Klondike, making the day in and day out has been the secret highest-quality cheese has to our success and something I want always been a Buholzer to continue.” family a air.

ADAM BUHOLZER RON BUHOLZER

The distinction of “Master” seems to Klondike Cheese Company Look no further than the Buholzer Klondike Cheese Company be in the DNA of the Buholzer family. www.klondikecheese.com family to see true dedication to www.klondikecheese.com Adam is the latest addition to the W7839 Highway 81 quality; they’ve run the Klondike W7839 Highway 81 Buholzer Wisconsin Master Monroe, Wisconsin 53566 Cheese Company for four Monroe, Wisconsin 53566 Cheesemaker lineage at Klondike 608-325-3021 generations. As one of four 608-325-3021 Cheese Company, and is the state’s fi rst Sales Contact: Wisconsin Master Cheesemakers in Sales Contact: second-generation Master. For the Luke Buholzer, 608-325-3021, the family, Ron holds certifi cations Luke Buholzer, 608-325-3021, Buholzers, nothing less than the best [email protected] for feta and . The state’s [email protected] will do. Adam holds certifi cations in reputation for excellence pushes Ron both feta and havarti. and everyone at Klondike to continue making award-winning cheese.

6 7 Steve took courses in artisan cheesemaking at the UW Center for Dairy Research.

STEVE BUHOLZER

Steve has long been a student of Klondike Cheese Company cheesemaking. From growing up in www.klondikecheese.com the family-owned Klondike Cheese W7839 Highway 81 Company, to studying artisan Monroe, Wisconsin 53566 cheesemaking at the UW Center for 608-325-3021 Dairy Research, he’s dedicated his Sales Contact: career to making the highest-quality Luke Buholzer, 608-325-3021, products. Steve has been a Wisconsin [email protected] Master Cheesemaker since 1999, certifi ed in feta and muenster.

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

SID COOK

Sid is the owner of Carr Valley Cheese Carr Valley Cheese TERRY LENSMIRE: THE LONG-STANDING MASTER and a Wisconsin Master Cheesemaker www.carrvalleycheese.com specializing in cheddar, , and S3797 County Highway G ® LaValle, Wisconsin 53941 mixed varieties Gran Canaria Terry was among the fi rst graduates of the Master and Mobay.® He is a fourth-generation 608-986-2781 Cheesemaker program in 1994. As a pioneer in achieving and cheesemaker known for his one-of-a- Fax: 608-986-2906 kind, award-winning American Sales Contact: maintaining the highest quality for Wisconsin cheese, he has Originals and has taken home more Dave Christo , 608-370-4144, set a standard for all those who follow him. A third-generation [email protected] than 700 National and International cheesemaker, Terry’s craftsmanship is on full display with the awards. four certifi cations he brings to his work at Agropur, inc.

8 “ It’s a great honor to be counted among the other Masters,” he says. “It’s also “ Maybe it’s true that cheesemaking great for our company to be able to use is in the blood. People told me that Master’s Mark® on our products. I would be back, and they were right.” It’s something we take a lot of pride in.”

TOM DAHMEN PAT DOELL

Tom grew up in the dairy industry, living Chula Vista Cheese Company Raised in a cheesemaking family and Agropur, inc. above a cooperative and working in his www.vvsupremo.com mentored by his father and uncle, fellow www.agropurcheese.com www.agropur.com father’s cheese plant. After a hiatus to 2923 Mayer Road Master Roger Krohn, there was never pursue other career options, he returned Browntown, Wisconsin 53522 a doubt which path Pat Doell’s career 3500 East Destination Drive Appleton, Wisconsin 54915 to cheesemaking, his true calling. He’s 608-439-5211 would take. His life’s work started at a 920-944-0990 now a Wisconsin Master Cheesemaker, Sales Contact: plant next door to his childhood home in specializing in oaxaca and queso Gilberto Villasenor, President Luxemburg, Wisconsin, which is now Sales Contact: quesadilla cheese, certifi cations he of Sales, V&V Supremo owned by Agropur. Its specialties are Marty Pullin, 920-931-0051, sought out to honor his father’s legacy. Foods, Inc., 888-887-8773 and mozzarella, the two [email protected] Tom is the Technical Director at Chula varieties for which Doell is now certifi ed Vista/V&V Supremo in Browntown. as a Wisconsin Master Cheesemaker.

“ The Master Cheesemaker program “ When you’re surrounded by was a very exciting opportunity to people who care about their work, it learn the art of cheesemaking and becomes a part of your culture, and gain the knowledge to produce that’s what we have in Wisconsin quality cheese.” and at Klondike.”

KEN DEMAA MATT ERDLEY

A part-time job during high school Saputo Cheese USA Inc. Matt Erdley found his calling to be Klondike Cheese Company at Alto Dairy launched Ken’s www.saputo.com a cheesemaker as part of the fourth www.klondikecheese.com cheesemaking career. After graduating, N3545 County EE generation at Klondike Cheese. Learning W7839 Highway 81 he took on a full-time position and Waupun, Wisconsin 53963 from his mentors played an integral role Monroe, Wisconsin 53566 more responsibility. Ken holds 920-346-2215 in helping him become a Master. After 608-325-3021 Fax: 920-346-2377 Wisconsin Master Cheesemaker nearly 20 years at Klondike, Matt has Sales Contact: certifi cations in cheddar and Sales Contact: received certifi cations in muenster and Luke Buholzer, 608-325-3021, mozzarella. He is currently working Mike Moran, 847-267-3255, brick cheese, and is proud to follow in [email protected] at Saputo Cheese USA’s Waupun plant [email protected] the family’s footsteps. as a production supervisor.

10 11 “ When you continue to gain knowledge “ Being able to include the and learn new things, it keeps the job Master’s Mark® on AMPI enjoyable, and the Master’s program cheddar doesn’t just refl ect on enables that.” me, but on our plant as well.”

SCOTT ERICKSON MARK FREDERIXON

Scott discovered his passion for Bass Lake Cheese Factory Mark is a Wisconsin Master Associated Milk cheesemaking while working at a www.blcheese.com Cheesemaker who’s certifi ed in Producers, Inc. www.ampi.com cheese plant in college. A decade 598 Valley View Trail . A 36-year veteran later, he and his wife, Julie, Somerset, Wisconsin 54025 of Associated Milk Producers, Inc. P.O. Box 6 220 East Center Street purchased Bass Lake Cheese Factory. 715-247-5586 (AMPI), Mark manages the company’s Blair, Wisconsin 54616 Scott is a four-time graduate of the Sales Contacts: Blair, Wisconsin plant. But while 608-989-2535 Wisconsin Master Cheesemaker® Scott Erickson much of his work is now devoted to program, and his certifi cations or Sarah Martinson, management, he stays involved in Sales Contact: include cheddar, chèvre, colby, 715-247-5586, Fax: 715-247-3585 day-to-day cheese production, a craft Marshal Reece, [email protected] juustoleipa, monterey jack and he’s honed over nearly four decades. muenster.

In 2015, Jamie received the coveted, H.P. Mulloy award “ I always knew cheesemaking for cheesemaking. was right for me.”

JAMIE FAHRNEY ALAN GREUNKE

Legendary cheesemaker Albert Chalet Cheese Cooperative A licensed cheesemaker since the Maplegrove Cheese, Inc. Deppeler helped usher Jamie into P.O. Box 788 age of 13, Alan Greunke is proud to 10498 Mayfl ower Road the industry, encouraging him to get N4858 Highway N preserve his family’s over 100-year Milladore, Wisconsin 54454 Monroe, Wisconsin 53566 his cheesemaking license in 1985. tradition of making cheese in Sales Contact: From there, Jamie continued to 608-325-4343 Wisconsin. Alan is certifi ed in Alan Greunke, 715-652-2214 work alongside Master Cheesemaker Fax: 608-325-4409 cheddar and monterey jack cheese, Myron Olson at Chalet Cheese Sales Contact: and says he took on the program to Cooperative. He holds Master Mike Hlubeck, give his customers an extra assurance certifi cations in baby swiss and 608-325-4343, mike.hlubeck@ of quality. chaletcheesecoop.com brick cheeses.

12 13 Gary is a three-time “Cheesemaking graduate of the Wisconsin is a lifestyle, Master Cheesemaker® program. not just a job.”

GARY GROSSEN LARRY HARRIS

Upon making cheese with his parents Babcock Hall Dairy Plant Growing up around cheesemaking, Meister Cheese Company www.meistercheese.com at a young age, Gary quickly realized 1605 Linden Drive Larry Harris naturally gravitated toward something: despite advances brought Madison, Wisconsin 53706 the industry. What began as a part-time 1050 East Industrial Drive Muscoda, Wisconsin 53573 on by new technologies, cheesemakers Sales Contact: job at Meister Cheese in Muscoda, set themselves apart through their Bill Klein, 608-265-2726, Wisconsin, has blossomed into a 30-year 608-739-3134 artistic skills and learned experience. [email protected] career. Larry is now the director of Sales Contact: With that in mind, he’s spent his operations at Meister, where his passion Scott Meister, 608-739-3134 career amassing Wisconsin Master for cheesemaking prevails. Larry was [email protected] Cheesemaker certifi cations in brick, recently bestowed certifi cations in muenster, cheddar, havarti and gouda. monterey jack and cheddar cheese through the Wisconsin Master Cheesemaker® program.

“ My customers really appreciate “ It enhances consumer confi dence the Master’s Mark® and what’s when they know a cheese has been behind it.” made by a Master.”

BILL HANSON KEN HEIMAN

It all began at the age of 18, when Arena Cheese, Inc. At 16, Ken was already a licensed Nasonville Dairy, Inc. Bill landed a summer job at a cheese www.arenacheese.com cheesemaker, and his career has www.nasonvilledairy.com plant. His entrepreneurial spirit 300 Highway 14 only gone up from there. He now 10898 Highway 10 West eventually led him to purchase a Arena, Wisconsin 53503 holds certifi cations in asiago, Marshfi eld, Wisconsin 54449 cheese plant in Arena with business 608-753-2501 cheddar, feta and monterey jack. 715-676-2177 Fax: 608-753-2545 partners, which laid the foundation His creative abilities, along with his Sales Contact: for his 40-year career. Bill has earned Sales Contact: experience, have helped his family’s Ken Heiman, 715-676-2177 certifi cations in gouda, colby, and Jessica Knoble, 608-753-2501, Nasonville Dairy business blossom. colby jack, an accomplishment in [email protected] Today, they produce more than which both he and his customers 40 varieties of cheese. take pride.

14 15 “The program provides a fabulous education.”

KURT HEITMANN

Kurt has long been committed to Saputo Cheese USA Inc. excellence. His upbringing on a dairy www.saputo.com farm taught him to relish a challenge, N3545 County EE like trying di erent ‘make’ processes Waupun, Wisconsin 53963 for his cheeses. As a result, he has his 920-346-2215 Wisconsin Master Cheesemaker Fax: 920-346-2377 certifi cations in cheddar, mozzarella, Sales Contact: colby and monterey jack. Kurt is a Mike Moran, 847-267-3255, cheese production specialist at Saputo [email protected] Cheese USA’s Waupun plant.

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

KERRY HENNING

THE BUHOLZERS: A FAMILY OF MASTERS Since 1914, four generations of Henning’s Cheese, Inc. cheesemakers have worked at Henning’s www.henningscheese.com Cheese. Kerry is continuing his family’s 20201 Point Creek Road 100-plus-year-old tradition with his son Kiel, Wisconsin 53042 When it comes to being a Master Cheesemaker, it’s all in the and nephew. Kerry is best known for his 920-894-3032 family for the Buholzers. Among the four of them—Adam, variety of fl avored cheeses like Mango [email protected] Dave, Ron and Steve—they have eight certifi cations spanning Fire and Bloody Mary cheddar. He is also known for being the only cheesemaker Sales Contact: two generations. The family has owned and operated the Kay Schmitz, 920-894-3032, still making the mammoth cheddar Klondike Cheese Company since the late 1800s, which happens [email protected] wheels, available in any size up to 12,000 to be home to two other Master Cheesemakers: Matt Erdley lbs. He holds Master certifi cations in and Ron Bechtolt. cheddar, colby and monterey jack. 17 “ No matter what profession “ I love creating something you’re in, you have to keep that people can enjoy.” perfecting your skills.”

MATT HENZE BRIAN JACKSON

While working as a member of the Decatur Dairy, Inc. What started as a part-time job at a Nasonville Dairy, Inc. packaging group at Decatur Dairy, www.decaturdairy.com cheese plant to earn money for a car has www.nasonvilledairy.com Matt Henze made a request that W1668 County Highway F blossomed into a 41-year career. From an 10898 Highway 10 West changed his career: he asked owner Brodhead, Wisconsin 53520 early age, Brian grasped the value of hard Marshfi eld, Wisconsin 54449 and Wisconsin Master Cheesemaker 608-897-8661 work, which is clear in his dedication to 715-676-2177 the cheesemaking world. The three-time Steve Stettler to teach him how to Sales Contacts: Steve Sales Contact: make cheese. Under Stettler’s or Glennette Stettler, graduate of the Wisconsin Master Ken Heiman, 715-676-2177 mentorship, Matt has developed 608-897-8661, Cheesemaker® program is certifi ed in into the cheesemaker he is today, [email protected] or monterey jack, cheddar, brick, colby, Shaya Guilbault, 608-897-8661, with certifi cations for muenster muenster and gouda cheeses, and [email protected] and havarti. currently works as the production manager at Nasonville Dairy.

The Knaus family has owned and “Cheesemaking is operated Weyauwega Star Dairy an art and a science.” for over three decades.

PAM HODGSON GERARD KNAUS

If you asked a young Pam Hodgson Sartori Cheese is a big part of life for the Weyauwega Star Dairy about her life goals, she wouldn’t www.sartoricheese.com Knaus family. They’ve owned and www.wegastardairy.com have said cheesemaker. Yet, as soon 107 Pleasant View Road operated Weyauwega Star Dairy for 113 West Wisconsin Street as she tried her hand at the craft, she Plymouth, Wisconsin 53085 more than 30 years, making Gerard Weyauwega, Wisconsin 54983 fell in love. Now, at Sartori, she’s a 920-893-6061 a fourth-generation cheesemaker. 920-867-2870 He earned Wisconsin Master 888-813-9720 jack of all trades, helping develop Sales Contact: Fax: 920-867-3325 cheese specialties and training the Blair Wilson, 920-449-7946, Cheesemaker status in 2012 for feta next generation of cheesemakers. [email protected] and parmesan, the fi rst at the company Sales Contact: She’s certifi ed for fontina and to do so. And since then, he’s added Gerard Knaus, 920-867-2870, [email protected] open class hard cheese. more variety to his resume, receiving certifi cations for brick, provolone, cheddar and colby. 18 19 “ Entering the Wisconsin Master Cheesemaker® program is one “ I fell in love with cheesemaking more step toward becoming a as a kid, and now, I just can’t better cheesemaker.” see myself doing anything else.”

BOB KOENIG JOSH KRAUSE

Bob is a graduate of the Master Carr Valley Cheese Thanks to his family’s practice, Josh BelGioioso Cheese, Inc. Cheesemaker class of 2016 and www.carrvalleycheese.com learned early on that cheesemaking was www.belgioioso.com specializes in fontina and gouda S3797 County Highway G his passion. But it was a job at BelGioioso 4200 Main Street varieties. Bob grew up visiting the LaValle, Wisconsin 53941 in college that really drove home that Green Bay, Wisconsin 54311 Carr Valley Cheese plant as a child and 608-986-2781 sentiment. Josh has kept the fi re going 920-863-2123 started making cheese as a teen. “It’s Fax: 608-986-2906 throughout his nearly 20-year career, Fax: 920-863-8791 positively amazing how complex and Sales Contact: and remained fascinated by the art Sales Contact: diverse cheese can be using only four Dave Christo , 608-370-4144, of cheesemaking. He’s certifi ed for Gaetano Auricchio, simple ingredients: milk, cultures, [email protected] parmesan and romano cheese 920-863-2123, gaetano.auricchio @belgioioso.com , ,” he said. through the Wisconsin Master Cheesemaker® program.

Roger appreciates the resources “ The program just keeps and expertise available at the getting better.” Center for Dairy Research.

RANDY KRAHENBUHL ROGER KROHN

For Randy, it all started with his dad. BelGioioso Cheese, Inc. A third-generation Wisconsin Agropur, inc. They made traditional swiss cheese, www.belgioioso.com Cheesemaker, Roger began his www.agropurcheese.com www.agropur.com side-by-side, at the family’s Green 4200 Main Street career at age 14 working in the family County, Wisconsin, cheese plant in Green Bay, Wisconsin 54311 business alongside his father, who he 3500 East Destination Drive Appleton, Wisconsin 54915 1970, and Randy has carried that 920-863-2123 reveres as his mentor and “major passion throughout his career. Randy Fax: 920-863-8791 infl uencer.” Roger is certifi ed as a 920-944-0990 is a Wisconsin Master Cheesemaker Sales Contact: Wisconsin Master Cheesemaker for Sales Contact: certifi ed in swiss, gouda and fontina, Gaetano Auricchio, mozzarella and provolone cheeses and Marty Pullin, 920-931-0051, and points to the program as a real 920-863-2123, gaetano.auricchio is the Cheese Technical Manager for [email protected] @belgioioso.com di erentiator for the entire state. the Luxemburg location of Agropur, where he continues to produce award-winning cheese varieties. 20 21 “ I’m committed to obtaining “ Cheesemaking is all I’ve more knowledge about really ever known. It’s cheesemaking and applying a unique lifestyle.” the knowledge.”

RYAN LAGRANDER TERRY LENSMIRE

When you’re raised above a cheese LaGrander’s Hillside Dairy Terry learned the art of cheesemaking Agropur, inc. plant, cheesemaking becomes an www.lagranderscheese.com from his father and grandfather. www.agropurcheese.com www.agropur.com integral part of life. Ryan worked W11299 Broek Road Certifi ed in cheddar, monterey jack, alongside his grandpa and dad at Stanley, Wisconsin 54768 mozzarella and provolone, he has 3500 East Destination Drive Appleton, Wisconsin 54915 LaGrander’s Hillside Dairy, and 715-644-2275 shared his experience through seminars continued to develop his passion Fax: 715-644-0720 in Wisconsin, California and Minnesota, 920-944-0990 for the craft. Now, he’s a certifi ed Sales Contact: and by working with University of Sales Contact: Wisconsin Master Cheesemaker Randy LaGrander, 715-644-2275 Wisconsin-Madison professors. Marty Pullin, 920-931-0051, for colby and monterey jack. His certifi cation is a “sign of [email protected] commitment,” he said.

“ I hope to return the favor by working with new cheesemakers “ I’m a better cheesemaker to pass on the knowledge.” because of this program.”

JEFF LEBEAU DAVID LINDGREN

From Michigan to Vermont Baker Cheese, Inc. When you grow up on a dairy farm, Lynn Dairy, Inc. and fi nally to Wisconsin, Je ’s www.bakercheese.com cheese is a cornerstone of your life. www.lynndairy.com cheesemaking career has taken N5279 County Road G David learned the cheesemaking W1929 US Highway 10 him places. Patience became a virtue St Cloud, Wisconsin 53079 craft in high school when he landed a Granton, Wisconsin 54436 as Je waited for the right time to 920-477-7111 job at Schlinsog Dairy, a position that 715-238-7129 pursue his Wisconsin Master led him to his current role as Plant Sales Contact: Eric Baker, Production Contact: David Cheesemaker certifi cation. That [email protected] Manager at Lynn Dairy, Inc. David is Lindgren, 715-238-7129 ext. 239, time came while working in his certifi ed in mozzarella, provolone, [email protected] current position as Cheese Operations cheddar and monterey jack, and Sales Contact: Rick Beilke, Manager at Baker Cheese. Je is continues to perfect his craft today. 715-238-7129 ext. 225, now a master of mozzarella. [email protected]

22 23 “ I wanted to honor the tradition of pursuing a Master’s.”

DARRELL MANNING

For the folks at BelGioioso, provolone BelGioioso Cheese, Inc. is close to heart––it was one of the www.belgioioso.com fi rst cheeses they ever made. And 4200 Main Street that’s exactly why Darrell wanted Green Bay, Wisconsin 54311 to master it. His Wisconsin Master 920-863-2123 Cheesemaker certifi cation only Fax: 920-863-8791 bolsters his renowned career of Sales Contact: more than 30 years. Gaetano Auricchio, 920-863-2123, gaetano.auricchio @belgioioso.com

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

MIKE MATUCHESKI

Mike parlayed his love of history Sartori PAM HODGSON: THE GLASS CEILING MASTER and science—and his penchant www.sartoricheese.com for always trying to make recipes 107 Pleasant View Road better—into a rewarding career as Plymouth, Wisconsin 53085 Paving the way for new ways of thinking is a hallmark of a cheesemaker. Certifi ed in asiago, 920-893-6061 the Master Cheesemaker program. And that means new parmesan, fontina, BellaVitano,® Sales Contact: ® perspectives and new experiences. Leading the way for Pastorale Blend and romano, Mike Blair Wilson, 920-449-7946, has won many awards that prove his [email protected] women in cheesemaking is Pam of Sartori Company. With her prowess. Mike embodies Sartori’s two Master Cheesemaker certifi cations, this 2019 HP Mulloy mission to make cheese that Award winner leads the development of cheese specialties people love. and trains the next generation of cheesemakers. 24 The Metzigs o er tours and “ We need to be open to new tastings at their cheese plant, ideas and willing to make which their family has run changes as we incorporate for over 100 years. newer technologies.”

DAVID METZIG JOHN MORAN

If you entered Union Star Cheese Union Star Cheese Factory Thanks to the expert mentorship of Wisconsin Dairy State Factory at any time in the last century, www.unionstarcheese.com his father, John took up the challenge Cheese Company you’d fi nd a Metzig there to greet you. 7742 County Road II of becoming a Wisconsin Master P.O. Box 215 Fremont, Wisconsin 54940 This family has been crafting cheese Cheesemaker with pride. He’s a Highway 34 & C for generations, and David takes great 920-836-2804 third-generation craftsman with Rudolph, Wisconsin 54475 pride in continuing that storied Sales Contact: certifi cations in cheddar and colby 715-435-3144 tradition. As a Wisconsin Master David Metzig, 920-836-2804, cheese, and he appreciates the Fax: 715-435-3146 Cheesemakercertifi ed in cheddar, he [email protected] camaraderie forged in the program. Sales Contact: comes to work each day with his wife, For John, cheesemaking is always John Moran, 715-435-3144, Jan, and his son and fellow Wisconsin changing, and requires a constant [email protected] Master Cheesemaker, Jon. willingness to adapt.

“ Once I decided to go into “ I’ve learned that there is cheesemaking, I knew the a blend of science and Master’s program was craftsmanship involved in the something I wanted to do.” process of making cheese.”

JON METZIG SCOTT NAVARRE

For Jon, cheesemaking is part heritage Union Star Cheese Factory Scott’s fi rst taste of the cheesemaking Foremost Farms USA and part scientifi c study. He’s a fourth- www.unionstarcheese.com world came when he would drop o www.foremostfarms.com generation cheesemaker whose family 7742 County Road II lunch for his dad—a second generation 1511 East 4th Street has owned and operated the Union Star Fremont, Wisconsin 54940 cheesemaker—at the local cheese Marshfi eld, Wisconsin 54449 Cheese Factory for over 100 years. But the 920-836-2804 plant. What followed was an 715-384-5616 microbiology behind the cheesemaking ascension to Wisconsin Master Sales Contact: Sales Contact: process is equally important to him. David Metzig, 920-836-2804, Cheesemaker status. He’s now Lori Horn, 608-355-5997, It’s this two-pronged interest that led [email protected] certifi ed in cheddar and [email protected] him to earn his Wisconsin Master monterey jack. Cheesemaker certifi cation in cheddar and colby.

26 27 “ This is a big accomplishment and “ Cheesemaking is a way of life, a something I’ve been working toward lost art. I try to learn something for more than 13 years.” new every day.”

DAVE NEWMAN GREGG PALUBICKI

Dave had an unconventional rise in Arla Foods Inc., USA Gregg has been devoted to the art of Saputo Cheese USA Inc. www.saputo.com the industry. After working in auto 489 Holland Court cheesemaking for 42 years. In particular, repair, he took an intake role at a Kaukauna, Wisconsin 54130 he’s pursued perfection in cheddar and N3545 County EE Waupun, Wisconsin 53963 dairy plant in Kaukauna. Eventually, 920-766-5765 colby since the 1970s, and is certifi ed in he tried his hand at cheesemaking both. Gregg’s a nity for cheesemaking 920-346-2215 Sales Contact: Fax: 920-346-2377 and immediately won awards at the Marlo Yates, 908-542-2332, is evident in his role as Cheese Technical Wisconsin State Fair. Dave is now a [email protected] Services Coordinator at Saputo Cheese Sales Contact: Wisconsin Master Cheesemaker USA, across multiple cheese Mike Moran, 847-267-3255, certifi ed in gouda and havarti, and manufacturing facilities. [email protected] is an essential team member at Arla Foods.

“ I’m always interested in “ You have to do what you furthering my education.” love and love what you do.”

DAN OMUNDSON RANDY PITMAN

Growing up as a city kid, LaGrander’s Hillside Dairy With dairy farming in his roots, Mill Creek Cheese Factory www.lagranderscheese.com cheesemaking was never on Dan’s cheese was always big in Randy’s life. 6415 County Road H radar. But after moving to rural W11299 Broek Road He began crafting swiss and Arena, Wisconsin 53503 Stanley, Wisconsin 54768 Stanley, Wisconsin, he decided to muenster when he was 17, under the 608-753-2311 pursue work at a cheese plant. He 715-644-2275 guidance of expert cheesemakers Jim Fax: 608-753-2011 Fax: 715-644-0720 earned his license quickly, and Curran and Ivan Gobeli. Now, he has Sales Contacts: Randy or eventually received Wisconsin Sales Contact: 35 years of experience leading Mill Mary Pitman, 608-753-2311, Master Cheesemaker certifi cations Randy LaGrander, 715-644-2275 Creek Cheese, and is a Wisconsin [email protected] for monterey jack and colby. Master Cheesemaker, certifi ed in or Amber Wilson, [email protected] brick, queso blanco, muenster and queso quesadilla cheese.

28 29 “ People throughout the country “The challenges recognize that being a Master are what ignites Cheesemaker has real value.” the passion.”

PAUL REIGLE ROB RICHTER

Paul is the type to set lofty goals. Maple Leaf It was by bicycle that Rob entered Great Lakes His ultimate one was to master all Cheese Cooperative the dairy industry. While on a ride Cheese Company the primary varieties made at www.wischeese.com in 1999, he met Errico Auricchio of www.greatlakescheese.com Maple Leaf Cheese. In 2014, he N890 Twin Grove Road BelGioioso Cheese, which led to his 124 East Bronson Road accomplished that goal. Paul is Monroe, Wisconsin 53566 fi rst job as a cheesemaker. Now, Seymour, Wisconsin 54165 now certifi ed for cheese, 608-934-1234 nearly two decades later, he works 440-834-2500 monterey jack, gouda and cheddar, Sales Contact: at Great Lakes Cheese and holds Sales Contact: and is a three-time graduate of the Shirley Knox, 608-934-1234, Wisconsin Master Cheesemaker William Andrews, Wisconsin Master Cheesemaker® [email protected] certifi cations for blue and gorgonzola. 440-834-2500, ext. 245, [email protected] program.

“ You can go for a Master’s degree in other professions; cheesemaking is my passion “ To get to make a career and profession.” out of what I love is a treat.”

CHRIS RENARD CHRIS ROELLI

As the president of Renard’s Renard’s Rosewood Dairy Chris’s great-grandfather moved Roelli Cheese Haus www.roellicheese.com Rosewood Dairy, Chris sets the bar 248 County S from Switzerland to pursue the craft high. He’s followed in the footsteps Algoma, Wisconsin 54201 in Wisconsin, where the family 15982 State Highway 11 Shullsburg, Wisconsin 53586 of his father and grandfather, and Renard’s Cheese & Deli established itself. In 2006, Chris continued the family’s tradition www.renardscheese.com reopened his family’s cheese plant in 608-965-3779 of handcrafting a variety of fi ne 2189 County DK (Old Hwy. 57) Shullsburg. He is now a Wisconsin Sales Contact: cheeses. Chris is certifi ed in Sturgeon Bay, Wisconsin 54235 Master Cheesemaker certifi ed in Chris Roelli, 608-965-3779, and through , and his [email protected] cheddar mozzarella 920-487-2825 or 920-825-7272 cheddar blue specialty the Wisconsin Master Fax: 920-825-1479 alpine cheese––products for which Cheesemaker® program. he’s won numerous awards. Sales Contact: Chris Renard, [email protected] 30 31 “ The program was a great opportunity to challenge and further develop my cheesemaking knowledge.”

ALLAN SCOTT

Al’s devotion to cheesemaking took a Saputo Cheese USA Inc. few years to blossom. He didn’t grow up www.saputo.com in a cheesemaking family, so it took a N3545 County EE high school job to really develop a Waupun, Wisconsin 53963 passion for the craft. Since then, Al has 920-346-2215 lived that passion to its fullest, and is Fax: 920-346-2377 now a Wisconsin Master Cheesemaker Sales Contact: certifi ed in mozzarella and provolone. Mike Moran, 847-267-3255, He currently works as a Cheese [email protected] Technical Services Coordinator at Saputo Cheese.

“ I love everything associated with Wisconsin cheese.”

DANIEL STEARNS

BRUCE WORKMAN: THE MASTER OF MANY MARKS Dan grew up on a dairy farm and Agropur, inc. credits that background for making www.agropurcheese.com www.agropur.com it easy for him to understand the With a name like Workman, you might assume that importance of the Wisconsin Cheese 3500 East Destination Drive Appleton, Wisconsin 54915 dedication comes second nature. And your assumption industry. Today, Dan holds his Wisconsin Master Cheesemaker 920-944-0990 would be 100 percent correct. Bruce holds the honor certifi cation for cheddar cheese. He says Sales Contact: ® of graduating from the Wisconsin Master Cheesemaker the program challenged him to try new Marty Pullin, 920-931-0051, program six times with a total of eleven certifi cations. That’s methods of cheesemaking which will [email protected] 18 years of intense education, on top of the 40-plus years help him make an even better product. experience he has working in the industry. 33 “ I feel very proud to “ The cheesemaking and artisan be producing cheese classes are always terrifi c resources in Wisconsin.” that you can go back to.”

LARRY STECKBAUER STEVE STETTLER

Throughout his four decades in the Sartori Steve has followed his family’s Decatur Dairy, Inc. industry, Larry has tried to make each www.sartoricheese.com storied cheesemaking history to www.decaturdairy.com year better than the last. That devotion 107 Pleasant View Road perfection. A four-time graduate of W1668 County Highway F shone especially bright when he Plymouth, Wisconsin 53085 the Wisconsin Master Cheesemaker® Brodhead, Wisconsin 53520 committed to the Wisconsin Master 920-893-6061 program, he’s certifi ed in six 608-897-8661 Cheesemaker® program, eventually di erent cheeses: , , Sales Contact: brick cheddar Sales Contacts: Steve or earning his certifi cations for parmesan Blair Wilson, 920-449-7946, farmers cheese, havarti, muenster Glennette Stettler, 608-897-8661, and romano cheeses. Larry’s role at [email protected] and specialty swiss. As a third- [email protected] or Sartori allows him to continually refi ne generation cheesemaker, Steve is Shaya Guilbault, 608-897-8661, [email protected] his renowned skills. clearly committed to his craft.

“ There’s always something to learn. “ What I like about cheesemaking I don't think you can ever know is that cheese is alive and everything as a cheesemaker.” always changing.”

JONATHAN STENDER DAN SZCZEPANSKI

Working along Wisconsin Master BelGioioso Cheese, Inc. Dan has been making cheese for 33 BelGioioso Cheese, Inc. Cheesemakers like Gianni To olon and www.belgioioso.com years, and his respect for the craft is www.belgioioso.com Josh Krause, Jonathan had a new-found 4200 Main Street obvious when he talks about it. Dan said 4200 Main Street love for his craft and made it a goal to one Green Bay, Wisconsin 54311 the Wisconsin Master Cheesemaker® Green Bay, Wisconsin 54311 day become a Wisconsin Master 920-863-2123 program was a very educational and 920-863-2123 Cheesemaker himself. He accomplished Fax: 920-863-8791 challenging experience, but the Fax: 920-863-8791 that lofty goal this year as he became Sales Contact: certifi cations he achieved in parmesan Sales Contact: certifi ed in parmesan and fontina. “The Gaetano Auricchio, and romano were well worth the e ort. Gaetano Auricchio, longer you make cheese, the more you 920-863-2123, gaetano.auricchio “The test itself was a good challenge, 920-863-2123, gaetano.auricchio @belgioioso.com @belgioioso.com look for a challenge. If you don’t challenge but it also showed me that I had learned yourself, you’ll stop learning,” he said. so much through the Master’s program,” he said. 34 35 “ I feel honored to be a Master “ Understanding the science Cheesemaker, and to be among makes me a better some of the most talented cheesemaker.” cheesemakers in the world.”

GIANNI TOFFOLON TOM TORKELSON

A native of , Gianni has pursued BelGioioso Cheese, Inc. From humble beginnings in a small Nasonville Dairy, Inc. cheesemaking across the world. He www.belgioioso.com Green County cheese factory, Tom www.nasonvilledairy.com moved to Wisconsin in 1979, landed 4200 Main Street has become a Master. He’s a two-time 10898 Highway 10 West a job at BelGioioso Cheese and has Green Bay, Wisconsin 54311 graduate of the Wisconsin Master Marshfi eld, Wisconsin 54449 continued to develop his craft ever 920-863-2123 Cheesemaker® program, with 715-676-2177 Fax: 920-863-8791 since. Gianni is certifi ed in parmesan certifi cations in muenster, brick, Sales Contact: and fontina, and works alongside Sales Contact: gouda and cheddar. In his current Ken Heiman, 715-676-2177 numerous other Wisconsin Master Gaetano Auricchio, role at Nasonville Dairy, he applies Cheesemakers at BelGioioso in 920-863-2123, gaetano.auricchio his expertise to create new Wisconsin @belgioioso.com Green Bay. specialty and artisan cheeses.

Steven’s cheesemaking career stretches “ This program represents the back to 1977, when he worked in his highest achievement that we, as sister’s cheese factory. cheesemakers, can attain.”

STEVEN TOLLERS JEFF WIDEMAN

Steven has always made cheese in Mullins Cheese, Inc. Je ’s rise to Wisconsin Master Maple Leaf good company. He started in his www.mullinscheese.com Cheesemaker was a community Cheese Cooperative www.wischeese.com sister’s cheese factory in 1977, and 598 Seagull Drive e ort. He grew up on a dairy farm also worked alongside his wife. Mosinee, Wisconsin 54455 and worked for the local dairy N890 Twin Grove Road Monroe, Wisconsin 53566 Today, he’s certifi ed as a Wisconsin 715-693-3205 cooperative, where he met two expert 608-934-1234 Master Cheesemaker in mozzarella, Sales Contact: Swiss cheesemakers: Han Jaeggi and provolone, colby and cheddar. Bill Mullins, 715-693-3205, Sep Jaeggi. What followed was Je ’s Sales Contact: Steven draws upon his 40 years of [email protected] lifelong devotion to making Shirley Knox, 608-934-1234, cheesemaking experience at Mullins premium cheeses. Je leads Maple [email protected] Cheese, crafting fi ne products in Leaf Cheese with his certifi cations northern Wisconsin. for monterey jack and cheddar.

36 37 “ The best part of the program is the artisan courses that allow you to meet Bob’s businesses source their cheesemakers from other countries cheese from , , bu alo and share ideas.” and cow milk.

JOE WIDMER ROBERT WILLS

Joe still makes cheese at the family’s Widmer’s Cheese With mentors whose combined Cedar Grove Cheese, Inc. original factory which has been open Cellars, Inc. experience exceeded 100 years, Bob www.cedargrovecheese.com www.widmerscheese.com for almost 100 years. He believes in was destined to be a master of his craft. Clock Shadow Creamery, LLC never taking shortcuts to compromise P.O. Box 127 And along with the courses he took at www.clockshadowcreamery.com quality, a mindset that helped him 214 Henni Street, the University of Wisconsin Center Theresa, Wisconsin 53091 P.O. Box 185 earn Wisconsin Master Cheesemaker for Dairy Research, Bob was an Plain, Wisconsin 53577 status in , and . 920-488-2503 accomplished cheesemaker even brick colby cheddar 608-546-5284 He continues to innovate and inspire Sales Contact: before earning his certifi cation. Sales Contact: with award-winning cheeses. Joe Widmer, 888-878-1107, Now, he’s certifi ed for butterkäse and [email protected] Robert Wills, 800-200-6020, cheddar, and presides over Cedar Grove [email protected] Cheese and Clock Shadow Creamery.

“ Every time I go through the “ Having the Master’s Mark® on program, I learn something our labels is a sign of quality new—that’s why I keep that our customers appreciate.” going back.”

BRUCE WILLIS BRUCE WORKMAN

Bruce’s story is a testament to Burnett Dairy Cooperative Brace yourself––Bruce’s certifi cation Edelweiss Creamery devotion. He’s been with Burnett www.burnettdairy.com list is a bit lengthy. Throughout his www.edelweisscreamery.com Dairy for more than 45 years, and has 11631 State Road 70 40-plus years in the industry, he’s W6117 County Road C twice graduated from the Wisconsin Grantsburg, Wisconsin 54840 graduated from the Wisconsin Monticello, Wisconsin 53570 Master Cheesemaker® program. 715-689-2468 Master Cheesemaker® program six Sales Contact: With certifi cations in colby, cheddar, Fax: 715-689-2135 times, with certifi cations in: gruyère, Shirley Knox, 608-938-4094, Fax: 608-938-4095, mozzarella and monterey jack, Bruce Sales Contacts: baby swiss, butterkäse, havarti, [email protected] especially likes experimenting with Kelsey Carey, 715-689-2028 raclette, emmental, specialty swiss, cultures and enzymes––always or Stephanie Miller, brick, muenster, cheddar and gouda. 715-689-4405 producing top-notch cheese as He currently conducts his craft at a result. Edelweiss Creamery.

38 39 Masters not currently producing varieties for which they are certifi ed Introducing MIKE BRENNENSTUHL THE 2019 CLASS OF MASTERS 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.

JIM 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 certifi cation in feta and to practice his craft in good company.

STEVE HURD 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.

JAKE NIFFENEGGER A third-generation cheesemaker, he grew up in a cheesemaking family. He earned his Master’s in brie and in 2000. Jake then returned to complete the Master’s program a second time, receiving certifi cation in 2003 for feta cheese. From l. to r.: Mike Matucheski, Randy Pitman, Jonathan TIM PEHL Stender, Bill Hanson, Gerard Knaus, Dan Szczepanski 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. Carrying on the legacy of the Wisconsin Master Masters no longer making cheese Cheesemaker® program is our latest class of graduates— the 25th class to have earned the right to bear the Master’s ROBERT BIDDLE (1) KEN NETT (1) ® WALT BRANDLI (4) MYRON OLSON (3) Mark. These artisans are the assurance that Wisconsin RICHARD GLICK (2) DUANE PETERSEN (3) will continue to lead the industry in innovation MARK GUSTAFSON (4) DOUG PETERSON (2) THOMAS JENNY (6) BRYON RENARD (2) and uncompromised quality. JIM JOHNSON (1) DALE SCHMIDT (2) VERN KIND (1) RONNIE SULLIVAN (1) RANDY LAGRANDER (3) CARIE WAGNER (4) Congratulations for all your hard work. JEFF MATTES (4) RICHARD WOLD (2) We can’t wait to see what you come up with next. DAN MEISTER (2) JEROME ZIBROWSKI (2) JIM MEIVES (1)

40 40 MASTER CHEESEMAKER by variety MASTER CHEESEMAKER by company

ASIAGO Bruce Willis, pg. 38 GRAN CANARIA® Steve Buholzer, pg. 8 AGROPUR, INC. CEDAR GROVE LYNN DAIRY, INC. SARTORI Ken Heiman, pg. 15 Robert Wills, pg. 39 Sid Cook, pg. 8 Matt Erdley, pg. 11 Tom Blauert, pg. 6 CHEESE, INC. David Lindgren, pg. 23 Pam Hodgson, pg. 18 Scott Barker, pg. 4 Mike Matucheski, pg. 24 Bruce Workman, pg. 39 GRUYÈRE Scott Erickson, pg. 12 Pat Doell, pg. 11 cheddar, monterey jack, Mike Matucheski, pg. 24 Roger Krohn, pg. 21 Robert Wills, pg. 39 mozzarella, provolone Larry Steckbauer, pg. 34 BABY SWISS CHÈVRE Bruce Workman, pg. 39 Gary Grossen, pg. 14 Terry Lensmire, pg. 23 butterkäse, cheddar, asiago, BellaVitano,® Jamie Fahrney, pg. 12 Scott Erickson, pg. 12 Matt Henze, pg. 18 MAPLEGROVE HARD CHEESE colby, monterey jack Bruce Workman, pg. 39 Brian Jackson, pg. 19 Daniel Stearns, pg. 33 CHEESE, INC. fontina, open class hard COLBY —OPEN CLASS Randy Pitman, pg. 29 cheddar, monterey jack, CHALET CHEESE Alan Greunke, pg. 13 cheese, mixed-milk, BELLAVITANO® Scott Barker, pg. 4 Pam Hodgson, pg. 18 Steve Stettler, pg. 35 low-fat mozzarella, COOPERATIVE cheddar, monterey jack parmesan, romano Mike Matucheski, pg. 24 Scott Erickson, pg. 12 HAVARTI Tom Torkelson, pg. 37 mozzarella, provolone Jamie Fahrney, pg. 12 Bill Hanson, pg. 14 Ron Bechtolt, pg. 5 MAPLE LEAF CHEESE UNION STAR BLUE Bruce Workman, pg. 39 baby swiss, brick COOPERATIVE CHEESE FACTORY Kurt Heitmann, pg. 17 Adam Buholzer, pg. 6 ARENA CHEESE, INC. Jeff Allen, pg. 4 Bill Hanson, pg. 14 CHULA VISTA CHEESE Paul Reigle, pg. 30 David Metzig, pg. 26 Kerry Henning, pg. 17 Gary Grossen, pg. 14 OAXACA Rob Richter, pg. 31 colby, colby jack, gouda COMPANY Jeff Wideman, pg. 37 Jon Metzig, pg. 26 Brian Jackson, pg. 19 Matt Henze, pg. 18 Tom Dahmen, pg. 10 Chris Roelli, pg. 31 Tom Dahmen, pg. 10 cheddar, gouda, cheddar, colby Gerard Knaus, pg. 19 Dave Newman, pg. 28 PARMESAN ARLA FOODS INC., USA BRICK oaxaca, queso quesadilla monterey jack, yogurt Ryan LaGrander, pg. 22 Steve Stettler, pg. 35 Steve Bierhals, pg. 5 Dave Newman, pg. 28 WEYAUWEGA Ron Buholzer, pg. 7 cheese STAR DAIRY Jon Metzig, pg. 26 Bruce Workman, pg. 39 Gerard Knaus, pg. 19 gouda, havarti DECATUR DAIRY, INC. Matt Erdley, pg. 11 Matt Henze, pg. 18 MEISTER Gerard Knaus, pg. 19 John Moran, pg. 27 Josh Krause, pg. 21 ASSOCIATED MILK Jamie Fahrney, pg. 12 JUUSTOLEIPA Steve Stettler, pg. 35 CHEESE COMPANY brick, cheddar, colby, feta, Dan Omundson, pg. 28 Mike Matucheski, pg. 24 PRODUCERS, INC. Gary Grossen, pg. 14 Scott Erickson, pg. 12 Larry Harris, pg. 15 parmesan, provolone Gregg Palubicki, pg. 29 Larry Steckbauer, pg. 34 Mark Frederixon, pg. 13 brick, cheddar, farmers, Brian Jackson, pg. 19 cheddar, monterey jack Steven Tollers, pg. 36 LOW-FAT Jonathan Stender, pg. 34 cheddar havarti, muenster, WIDMER’S CHEESE Gerard Knaus, pg. 19 MOZZARELLA Joe Widmer, pg. 38 Dan Szczepanski, pg. 35 specialty swiss MILL CREEK CELLARS, INC. Randy Pitman, pg. 29 Tom Blauert, pg. 6 BABCOCK HALL CHEESE FACTORY Joe Widmer, pg. 38 Bruce Willis, pg. 38 Gianni Toffolon, pg. 36 DAIRY PLANT EDELWEISS CREAMERY Steve Stettler, pg. 35 Randy Pitman, pg. 29 brick, cheddar, colby MOBAY® Gary Grossen, pg. 14 Bruce Workman, pg. 39 Tom Torkelson, pg. 37 COLBY JACK Sid Cook, pg. 8 PASTORALE BLEND® brick, muenster, quesco brick, cheddar, gouda, baby swiss, brick, WISCONSIN DAIRY Joe Widmer, pg. 38 Bill Hanson, pg. 14 Mike Matucheski, pg. 24 blanco, queso quesadilla MONTEREY JACK havarti, muenster butterkäse, cheddar, STATE CHEESE COMPANY Bruce Workman, pg. 39 EMMENTAL Scott Barker, pg. 4 PROVOLONE emmental, gouda, MULLINS CHEESE, INC. John Moran, pg. 27 Bruce Workman, pg. 39 Pat Doell, pg. 11 BAKER CHEESE, INC. BUTTERKÄSE Scott Erickson, pg. 12 gruyère, havarti, Steven Tollers, pg. 36 cheddar, colby Gerard Knaus, pg. 19 Jeff LeBeau, pg. 22 Robert Wills, pg. 39 FARMERS Alan Greunke, pg. 13 muenster, raclette, cheddar, colby, Roger Krohn, pg. 21 mozzarella Bruce Workman, pg. 39 Steve Stettler, pg. 35 Larry Harris, pg. 15 specialty swiss mozzarella, provolone Terry Lensmire, pg. 23 BASS LAKE CHEESE FETA Ken Heiman, pg. 15 NASONVILLE CHEDDAR David Lindgren, pg. 23 FAC TO RY FOREMOST FARMS USA Adam Buholzer, pg. 6 Kurt Heitmann, pg. 17 DAIRY, INC. Sid Cook, pg. 8 Darrell Manning, pg. 24 Scott Erickson, pg. 12 Scott Navarre, pg. 27 Dave Buholzer, pg. 7 Kerry Henning, pg. 17 Ken Heiman, pg. 15 Ken DeMaa, pg. 10 Allan Scott, pg. 33 cheddar, chèvre, colby, cheddar, monterey jack Scott Erickson, pg. 12 Ron Buholzer, pg. 7 Brian Jackson, pg. 19 Brian Jackson, pg. 19 Steven Tollers, pg. 36 juustoleipa, monterey GREAT LAKES Ryan LaGrander, pg. 22 Tom Torkelson, pg. 37 Mark Frederixon, pg. 13 Steve Buholzer, pg. 8 jack, COMPANY QUESO BLANCO Alan Greunke, pg. 13 Ken Heiman, pg. 15 Terry Lensmire, pg. 23 Rob Richter, pg. 31 asiago, brick, cheddar, Gary Grossen, pg. 14 Gerard Knaus, pg. 19 David Lindgren, pg. 23 Randy Pitman, pg. 29 BELGIOIOSO colby, feta, gouda, CHEESE, INC. blue, gorgonzola Larry Harris, pg. 15 Scott Novarre, pg. 27 QUESO QUESADILLA monterey jack, muenster FONTINA Jeff Allen, pg. 4 HENNING’S Ken Heiman, pg. 15 Dan Omundson, pg. 28 Tom Dahmen, pg. 10 Sid Cook, pg. 8 Steve Bierhals, pg. 5 CHEESE, INC. RENARD’S Kurt Heitmann, pg. 17 Paul Reigle, pg. 30 Randy Pitman, pg. 29 ROSEWOOD DAIRY Pam Hodgson, pg. 18 Randy Krahenbuhl, pg. 20 Kerry Henning, pg. 17 Kerry Henning, pg. 17 Jeff Wideman, pg. 37 Chris Renard, pg. 30 Bob Koenig, pg. 20 RACLETTE Josh Krause, pg. 21 cheddar, colby, Brian Jackson, pg. 19 Bruce Willis, pg. 38 cheddar, mozzarella Randy Krahenbuhl, pg. 20 Bruce Workman, pg. 39 Darrell Manning, pg. 24 monterey jack Gerard Knaus, pg. 19 MOZZARELLA ROELLI CHEESE HAUS Mike Matucheski, pg. 24 ROMANO Jonathan Stender, pg. 34 KLONDIKE CHEESE Terry Lensmire, pg. 23 Tom Blauert, pg. 6 Jonathan Stender, pg. 34 Josh Krause, pg. 21 Dan Szczepanski, pg. 35 COMPANY Chris Roelli, pg. 31 David Lindgren, pg. 23 Ken DeMaa, pg. 10 Gianni Toffolon, pg. 36 Mike Matucheski, pg. 24 Gianni Toffolon, pg. 36 Ron Bechtolt, pg. 5 blue, cheddar, specialty David Metzig, pg. 26 Pat Doell, pg. 11 alpine GORGONZOLA Larry Steckbauer, pg. 34 blue, fontina, gorgonzola, Adam Buholzer, pg. 6 Jon Metzig, pg. 26 Kurt Heitmann, pg. 17 Jeff Allen, pg. 4 Dan Szczepanski, pg. 35 gouda, parmesan, Dave Buholzer, pg. 7 SAPUTO CHEESE John Moran, pg. 27 Roger Krohn, pg. 21 Rob Richter, pg. 31 provolone, romano, swiss Ron Buholzer, pg. 7 USA INC. Scott Novarre, pg. 27 SPECIALTY ALPINE Jeff LeBeau, pg. 22 Steve Buholzer, pg. 8 Ken DeMaa, pg. 10 Gregg Palubicki, pg. 29 GOUDA Terry Lensmire, pg. 23 Chris Roelli, pg. 31 BURNETT DAIRY COOPERATIVE Matt Erdley, pg. 11 Kurt Heitmann, pg. 17 Paul Reigle, pg. 30 Gary Grossen, pg. 14 David Lindgren, pg. 23 SPECIALTY SWISS Bruce Willis, pg. 38 brick, feta, havarti, Gregg Palubicki, pg. 29 Chris Renard, pg. 30 Bill Hanson, pg. 14 Chris Renard, pg. 30 Steve Stettler, pg. 35 cheddar, colby, monterey muenster Allan Scott, pg. 33 Chris Roelli, pg. 31 Brian Jackson, pg. 19 Allan Scott, pg. 33 Bruce Workman, pg. 39 jack, mozzarella cheddar, colby, monterey Daniel Stearns, pg. 33 Bob Koenig, pg. 20 Steven Tollers, pg. 36 LAGRANDER’S SWISS HILLSIDE DAIRY jack, mozzarella, Steve Stettler, pg. 35 Randy Krahenbuhl, pg. 20 Bruce Willis, pg. 38 CARR VALLEY CHEESE Randy Krahenbuhl, pg. 20 Ryan LaGrander, pg. 22 provolone Steven Tollers, pg. 36 Dave Newman, pg. 28 Sid Cook, pg. 8 MUENSTER Dan Omundson, pg. 28 Tom Torkelson, pg. 37 Paul Reigle, pg. 30 YOGURT CHEESE Bob Koenig, pg. 20 Ron Bechtolt, pg. 5 colby, monterey jack Jeff Wideman, pg. 37 Tom Torkelson, pg. 37 Paul Reigle, pg. 30 cheddar, fontina, gouda, Dave Buholzer, pg. 7 Joe Widmer, pg. 38 Bruce Workman, pg. 39 mixed-milk WisconsinCheeseTools.com/Master

© 2019 Dairy Farmers of Wisconsin CH0500