Wisconsin Ag Connection - Knaus Becomes Wisconsin Master Cheesemaker Graduate

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Knaus Becomes Wisconsin Master Cheesemaker Graduate
Wisconsin Ag Connection - 03/26/2012

The Wisconsin Master Cheesemaker program, which is the nation's only advanced training course of its kind for veteran cheesemakers, has graduated another student and two returning Master Cheesemakers.

Gerard Knaus, a fourth-generation cheesemaker at Weyauwega Star Dairy in Weyauwega, has become the state's newest Master Cheesemaker. He will be formally certified at an April ceremony during the International Cheese Technology Expo in Milwaukee. Knaus has earned certification in the production of Parmesan and Feta.

Joining Knaus in the 2012 graduating class are two long-time Masters who returned to the program to earn certification for additional cheese varieties.

Tom Jenny of Carr Valley Cheese in Mauston, who now adds Fontina and Gouda to the cheeses for which he's certified. A member of the program's very first graduating class, Jenny earned certification in 1997 for Swiss cheese.

And Scott Erickson, Bass Lake Cheese Factory in Somerset, adds Juustolepia to the cheeses for which he's certified as a Master. Erickson previously graduated the program in 1998, 2001 and 2004 and holds Master's certification for Cheddar, Colby, Monterey Jack, Muenster and Chevre, in addition to Juustolepia. Erickson is the first cheesemaker to attain Master's certification in this variety.

The Wisconsin Master Cheesemaker program is the most formalized, advanced training program in the nation. Patterned after European programs, it is administered by the Wisconsin Center for Dairy Research and funded by Wisconsin dairy producers, through WMMB. Applicants to the program must be active, licensed Wisconsin cheesemakers with at least 10 years of experience.

Wisconsin now has 52 Masters working in the state. Together, they hold Masters' certification for a total of 35 cheese varieties and represent 31 companies.

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