2019 WISCONSIN 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 MOLD OUR MASTERS REINVENT THE WHEEL Wisconsin is the only place in the world outside of Switzerland 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 cheese types and styles. The result? a testament to the program’s high standards and rigor. Unmatched innovation. OUR MASTERS GUIDE THE WHEY 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 cheeses 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 cheesemaking 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 gorgonzola. “ 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 monterey jack, 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 mozzarella 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 brick cheese. 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, fontina, and S3797 County Highway G ® LaValle, Wisconsin 53941 mixed milk 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 provolone 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.