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Wisconsin Ag News Headlines |
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Master Cheesemaker Program Announces Newest Graduates
Wisconsin Ag Connection - 04/17/2014
The Wisconsin Master Cheesemaker program has graduated four new and three returning Master Cheesemakers. The program, which is the nation's only advanced training course of its kind for experienced cheesemakers, now has 60 active Masters in Wisconsin.
The newest Master Cheesemakers include Mike Brennenstuhl, Great Lakes Cheese Seymour, Inc., Seymour, certified for Blue and Gorgonzola; Pat Doell, Agropur, Inc., Luxemburg, certified for Mozzarella and Provolone; Brian Renard, Renard's Rosewood Dairy/Renard's Cheese, Algoma, certified for Cheddar
and Colby; and Chris Renard, Renard's Rosewood Dairy/Renard's Cheese, Algoma, certified for Cheddar and Mozzarella.
This year's graduating class also includes four existing Masters who repeated the program to earn certification as Masters in additional cheese varieties. They are Mark Gustafson, Sartori Company, Plymouth, now certified for Fontina and Romano, as well as Parmesan and Asiago; Paul Reigle, Maple Leaf Cheese,
Monroe, now certified for Cheddar in addition to Yogurt Cheese and Monterey Jack; and Bruce Workman, Edelweiss Creamery, Monticello, now certified for Cheddar and Gouda in addition to Baby Swiss, Brick, Butterkase, Emmental, Gruyere, Havarti, Muenster, Raclette and Specialty Swiss.
"We congratulate the 2014 graduates and are proud to celebrate the 20th anniversary of this unique program. Those who have earned the title of Wisconsin Master Cheesemaker have such a dedication to their craft and pride in what they've achieved," says James Robson, CEO of the Wisconsin Milk Marketing
Board. "The impact of the program on them personally, as well as on their companies and the Wisconsin cheese industry has been immeasurable."
The Wisconsin Master Cheesemaker program is administered by the Wisconsin Center for Dairy Research and funded by Wisconsin dairy producers, through WMMB.
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