WHAT: Wisconsin’s tradition of cheesemaking excellence continues with the Class of 2029 entering the Wisconsin Master Cheesemaker® Program, the nation’s only advanced certification program of its kind.
Administered by the Center for Dairy Research at the University of Wisconsin-Madison in partnership with Dairy Farmers of Wisconsin, the rigorous three-year program develops the advanced expertise that has helped make Wisconsin synonymous with exceptional cheese.
The incoming class represents a range of processors and a breadth of Wisconsin cheesemaking, with candidates pursuing mastery in varieties ranging from Wisconsin staples like cheddar, colby, and monterey jack to gouda, havarti, gorgonzola, mozzarella, and Hispanic-style cheeses.
WHO: Class of 2029
- Darrell Demeter, Arla Foods: gouda and havarti
- Tony Ellis, BelGioioso Cheese: crescenza-stracchino and gorgonzola
- Nicholas Erickson, AMPI Jim Falls: cheddar and monterey Jack
- Matthew Handrich, Agropur, Weyauwega: cheddar
- Matt Hoefler, Burnett Dairy Cooperative: provolone and mozzarella
- Travis Kraft, Meister Cheese: cheddar and monterey Jack
- Andy Rufener, V&V Supremo: queso quesadilla and queso blanco
- Shawn Sadler, AMPI Jim Falls: colby and gouda
- Joseph Whittmann, Cedar Grove Cheese: colby and monterey Jack
The incoming class joins two cohorts already progressing through the program: the Class of 2028 and the Class of 2027, which will be the next to earn the prestigious Wisconsin Master Cheesemaker distinction.
WHY: Dairy Farmers of Wisconsin works to build demand for Wisconsin milk, and the strength of Wisconsin’s cheese industry is central to that work. With nearly 90% of Wisconsin milk made into cheese, the strength and reputation of Wisconsin’s cheese industry is integral to creating demand for the milk produced by the state’s dairy farmers.
Advancing cheesemaking expertise helps Wisconsin cheesemakers turn that milk into distinctive, high-quality products that compete and win in markets around the world. The Wisconsin Master Cheesemaker Program develops highly skilled cheesemakers who strengthen processors, large and small, advance quality and innovation, and uphold Wisconsin’s reputation as a global leader in cheesemaking.
About the Wisconsin Master Cheesemaker® Program: The Wisconsin Master Cheesemaker® Program is the nation’s only advanced certification program of its kind and reflects Wisconsin’s longstanding commitment to cheesemaking excellence. Administered by the Center for Dairy Research at the University of Wisconsin-Madison in partnership with Dairy Farmers of Wisconsin, the rigorous three-year program is open to experienced Wisconsin cheesemakers who have held a Wisconsin cheesemaker license for at least 10 years. Through advanced coursework, hands-on evaluation and demonstrated expertise in specific cheese varieties, participants work toward earning the Wisconsin Master Cheesemaker distinction.
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