Cheese masters

Wisconsin now has 58 Master Cheesemakers that work in 33 cheese plants and produce 36 cheese varieties. The program was established in 1994 through a joint partnership of the Wisconsin Center for Dairy Research, UW-Extension and the Wisconsin Milk Marketing Board and is the most formalized, advanced training program in the nation.

This year’s class of Wisconsin Master Cheesemakers includes four new cheesemakers and three veteran masters who repeated the program to earn certification in additional cheese varieties.

The new graduates are:

Mike Brennenstuhl, Great Lakes Cheese, Seymour, certified for blue and Gorgonzola.

Pat Doell, Agropur, Luxemburg, mozzarella and provolone.

Renard’s Rosewood Dairy/Renard’s Cheese, Algoma, Brian Renard, cheddar and Colby, and Chris Renard, cheddar and mozzarella.

The returning graduates are:

Mark Gustafson, Sartori Co., Plymouth, Fontina and Romano.

Paul Reigle, Maple Leaf Cheese, Monroe, cheddar.

Bruce Workman, Edelweiss Creamery, Monticello, who is now certified for cheddar and Gouda in addition to nine other cheeses.

The state now has 58 Master Cheesemakers that work in 33 cheese plants and produce 36 cheese varieties.

The program was established in 1994 through a joint partnership of the Wisconsin Center for Dairy Research, UW-Extension, and the Wisconsin Milk Marketing Board, and is the most formalized, advanced training program in the nation.

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Barry Adams covers regional and business news for the Wisconsin State Journal.

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