The Wisconsin Master Cheesemaker program has graduated two new and two returning Master Cheesemakers. This program is the nation's only advanced certification course of its kind for veteran cheesemakers, With the new 2011 graduates, Wisconsin has 51 Masters. Combined, they hold Masters' certifications for 34 cheese varieties and represent 29 companies.
The new Wisconsin Master Cheesemakers, who were formally certified at the awards ceremony during the April 12-13 Wisconsin Cheese Industry Conference in La Crosse are:
Mike Matucheski, an award-winning cheesemaker at Sartori, Plymouth. He is now certified as a Wisconsin Master Cheesemaker in Asiago and Parmesan.
Tim Pehl, who recently joined Chula Vista Cheese in Browntown. He is now certified as a Master in Blue and Gorgonzola.
In addition to the two new graduates, the 2011 class includes two current Master Cheesemakers who returned to the program to gain certification for additional cheese varieties. They are:
Steve Stettler of Decatur Dairy in Broadhead, who adds Specialty Swiss to the cheeses for which he's certified as a Master. Stettler earned certification in 1999 for Havarti and Muenster, and in 2006 for Brick and Farmer's Cheese.
Bruce Workman of Edelweiss Creamery in Monticello, who adds Brick and Muenster to the cheeses for which he's certified as a Master. This is Workman's fifth program completion. He previously earned certification for Baby Swiss, Butterkäse, Emmental, Gruyère, Havarti, Raclette and Specialty Swiss.
"It's exciting to see the number of Wisconsin Master Cheesemakers grow each year and to witness the impact that this program has had – and will continue to have – on the quality of cheese made in Wisconsin," says James Robson, CEO at the Wisconsin Milk Marketing Board. "We celebrate every one of their individual success stories, and we also recognize the big picture of what their collective achievement means for the Wisconsin Cheese industry. They have a lot to be proud of."
Source: Wisconsin Milk Marketing Board