Meet Our Master Cheesemakers

Backed by over 160 years of cheesemaking, Wisconsin is the only state that requires a licensed cheesemaker to monitor every pound of cheese made in the state. The Wisconsin Master Cheesemaker® Program is a rigorous 3-year course, and apprentices must have at least 10 years of experience before applying. As the only program of its kind outside of Europe, it ensures that the old-world standards of quality and craftsmanship continue to produce the finest cheeses right here in Wisconsin.

With nearly 600 U.S. and world awards between them, meet some of our favorite Master Cheesemakers, and learn more about their award-winning specialty cheeses.

Steve Stettler

This Wisconsin Cheese Makers Association Life Member Award winner makes over 40 artisan cheeses at Decatur Dairy in Brodhead, Wisconsin.

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Sid Cook

The most-awarded Master Cheesemaker in the world combines old-world craftsmanship with innovative approaches at Carr Valley Cheese in La Valle, Wisconsin.

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Joe Widmer

Third-generation cheesemaker Joe Widmer takes pride in making classic cheeses the old-fashioned way at Widmer's Cheese Cellars in Theresa, Wisconsin.

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Chris Renard

Renard's Cheese has been crafting high-quality cheeses in Door County, Wisconsin, since 1961. Third-generation cheesemaker Chris Renard extends that legacy today.

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The Klondike Cheese Co. is home to a number of Master Cheesemakers combining state-of-the-art equipment and time-honored traditions of cheesemaking.

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Larry Harris

Meister Cheese's Master Cheesemaker crafts responsibly sourced, award-winning cheeses to carry on the proud tradition the Meister family established in Muscoda, WI, in 1916.

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Tammy Miller

While not a cheesemaker, Tammy is our in-house expert cheese grader. Tammy can recognize the slightest flavor and texture differences and holds our cheeses to the very highest quality standards.

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