CENTER FOR DAIRY RESEARCH DAIRY PIPELINE A TECHNICAL RESOURCE FOR DAIRY MANUFACTURERS SPRING 2020 | VOL. 32, No. 1
2020 WISCONSIN MASTER CHEESEMAKERS
This year, the Center for Dairy Research and Dairy and coliforms—this is done three times before they Farmers of Wisconsin are celebrating the can graduate as a Master cheesemaker. All said, 26th graduating class of the Wisconsin it takes about three years to complete, but, Master Cheesemaker® program. This in the end, the Cheesemaker receives the unique program gives experienced honor and respect of becoming a Master cheesemakers an opportunity to cheesemaker as well as the right to use earn the title of Wisconsin Master the Master Mark® on their products. Cheesemaker in a wide variety of cheeses. To date, 91 cheesemakers have earned the title of Wisconsin Master To be eligible for the program, Cheesemaker in 47 different varieties cheesemakers must be licensed of cheeses. Many Wisconsin Master Wisconsin cheesemakers for at Cheesemakers have earned multiple least 10 years. Before applicants are certifications in different cheese types/ accepted into the program, they must styles. Bruce Workman has earned 12 complete the Cheese Technology Short certifications, Steve Stettler has seven and Course and one other short course. In addition, Mike Matucheski, Gerard Knaus, Brian Jackson and applicants must undergo a plant visit where they Scott Erickson have all earned six certifications. lead a walkthrough of their facility and are given an oral exam. Once they are accepted into the program, This year, the Wisconsin Master Cheesemaker® participants must complete a list of short courses and program welcomes one new member and four returning an intensive exam. In addition, the cheeses that they members. Please join CDR and DFW in recognizing are being certified in are graded for flavor, composition our Wisconsin Master Cheesemakers. Æ
COVID-19 INFORMATION AND RESOURCES
As we went to print with this issue of the Dairy Pipeline, the rapidly changing situation regarding COVID-19 was impacting every aspect of our lives including the dairy industry. beverage entrepreneurs and small businesses. This webpage includes links to information about loan The Center for Dairy Research created a webpage with programs and other financial assistance and support updates from Director John Lucey regarding CDR available to small businesses: events and operations. This webpage also has links https://turbo.cdr.wisc.edu/economic-development. to resources and other information to help industry address issues related to COVID-19: CDR will be posting updates to these webpages as www.cdr.wisc.edu/about/coronavirus. needed. The number one goal of CDR during this time will continue to be doing what is necessary to ensure the In addition, the CDR TURBO Program has created a safety of staff and clients, while also trying to support webpage with resources specifically for food and industry and ongoing research. R B University of Wisconsin – Madison, College of Agricultural and Life Sciences b New aster Cheesema er classes I had to take with the cheese tastings; that was NOAH DEITE HO pretty rough for me.” Saputo Cheese USA Inc., Reedsburg Certified Master: Mozzarella & Provolone That hasn’t stopped Deitelhoff from advancing his career as a cheesemaker and now, as a Wisconsin Master It’s not often that a high school job turns into a lifelong Cheesemaker, Deitelhoff says anything is possible. career but that’s the case with Noah Deitelhoff—the newest Wisconsin Master Cheesemaker. While still in “I view it as a great accomplishment. It was a lot of hard work high school, Deitelhoff started working in the packaging but I’m hoping that it’s going to be rewarding in the future department at the Saputo cheese plant in Reedsburg. and open up new avenues for my career as a cheesemaker.”
“I just worked my way up,” he says. eturning aster Cheesema er AM HOD SON His supervisor, Steve Kaun, Sartori Cheese, Plymouth encouraged Deitelhoff to Certified Master: Parmesan & Asiago get into cheesemaking. “He really pushed me into learning how In 1991, Pam Hodgson took a job in a cheese plant to to make cheese and help support her family. At the time, she had no idea that getting better at it. she would fall in love with cheesemaking. He pushed me into getting my cheesemaker “I like how cheesemaking involves all of one’s intellect license.” and is challenging on multiple levels,” Hodgson said. “It requires good observation skills. Strong recordkeeping Deitelhoff got his and analytical skills help cheesemakers understand what cheesemaker license in 2001 is happening and how processes and products can be and has been honing his craft ever since. The Saputo improved.” Reedsburg plant produces Mozzarella and Provolone, which Deitelhoff has helped to develop and fine tune. Pam, who is one of only two women to become a Wisconsin Master Cheesemaker, earns certifications in Parmesan Tinkering with make procedures and learning more and Asiago this year. Pam is a returning Wisconsin Master about the craft is what Deitelhoff really enjoys about Cheesemaker—in 2013 she graduated with certifications cheesemaking. “The starter is very intriguing—how it in Fontina and Open Class Hard Cheese. Asked why she works and the science behind it. I still have a lot to learn selected Parmesan and Asiago, Pam said, “At Sartori, about it.” Parmesan and Asiago have been important cheeses for a long time. Both are cheeses with history and flair.” Deitelhoff first learned about the Wisconsin Master Cheesemaker® program by reading about it online. In In 1996, Pam became a licensed cheesemaker and since addition, Al Scott, a Wisconsin Master Cheesemaker 2005 she has worked at Sartori where she views her role at Saputo also encouraged him to think about applying not only as cheesemaker but also mentor. to the program. Deitelhoff applied and successfully completed the program but admits that it wasn’t easy. “It “At Sartori, we value was tough. There is a lot of class time, which is kind of innovation, which means daunting.” opportunities to be creative and to work He thanks his mentor and former supervisor Steve Kaun, collaboratively. In who recently passed away, for helping him get where he is addition, I enjoy today, “I’ll be forever grateful for the things that he’s done teaching and for me.” mentoring the Sartori team.” One interesting fact about Deitelhoff is that he doesn’t like cheese. When he was younger, he battled and While she enjoys overcame cancer. “Ever since I had chemotherapy, I immersing herself in the don’t like the smell cheese. It’s kind of funny, some of the cheesemaking process at Sartori, she said that what she Æ
2 likes about the Wisconsin Master Cheesemaker® program is the main product produced at the plant. However, is that it makes professional development a priority. when Tim started working at the plant in 2011, Tom Dahmen, who was then the plant manager, was working “My favorite thing about the program is how it forced with John Jaeggi at CDR to develop Oaxaca. Through me to make time for continuing education. While I love their collaboration, they developed an award-winning learning, it’s very easy for the day–to–day demands to Oaxaca. So, it only made sense to Tim to earn Master take precedence over stepping away for a class.” certifications in Quesadilla and Oaxaca. With four certifications, Pam joins an impressive list of Wisconsin Master Cheesemakers. “The Masters program gave me the knowledge to understand the technical aspect of how things work, and “Being named a Wisconsin Master Cheesemaker what ingredients do, in order to make a higher quality demonstrates a long-term dedication to the craft of product. Which, in turn, increases efficiency, quality, and cheesemaking. . . With great fondness, I am reminded profitability.” of the many women and men who worked side by side to solve problems, improve processes and make great As mentioned, Tim is a returning Wisconsin Master cheese.” Cheesemaker—in 2011, he earned certifications in