By: Bob Meyer
Wisconsin is adding to the list of Master Cheesemakers. The three-year program provides advanced training for licensed cheesemakers with at least 10 years of experience. . Cheesemakers can earn certification in up to two cheese varieties at a time and must have been making those varieties as a licensed cheesemaker for a minimum of five years prior to entering the program.
Once certified, they’re entitled to use the distinctive Master’s Mark® on their product labels and in other marketing materials.
This year’s class includes four new Wisconsin Master Cheesemakers and three veteran Masters who repeated the program to earn certification in additional cheese varieties.
The four new Wisconsin Master Cheesemakers are:
- Mike Brennenstuhl, Great Lakes Cheese Seymour, Inc., Seymour, Wis., 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, Wis., certified for Cheddar and Colby
- Chris Renard, Renard’s Rosewood Dairy/Renard’s Cheese, Algoma, Wis., certified for Cheddar and Mozzarella
Returning graduates in the 2014 class are:
- Mark Gustafson, Sartori Company, Plymouth, Wis., 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
- Bruce Workman, Edelweiss Creamery, Monticello, now certified for Cheddar and Gouda in addition to Baby Swiss, Brick, Butterkäse, Emmental, Gruyère, Havarti, Muenster, Raclette and Specialty Swiss (low-sodium, low-fat lacy Swiss).
The graduates will be honored and presented with Wisconsin Master Cheesemaker medallions at a ceremony during the International Cheese Technology Exposition in Milwaukee on April 24.
© Copyright 2014 Brownfield, All rights Reserved. Written For: Brownfield