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.
This Wisconsin Cheese Makers Association Life Member Award winner makes over 40 artisan cheeses at Decatur Dairy in Brodhead, Wisconsin.
The most-awarded Master Cheesemaker in the world combines old-world craftsmanship with innovative approaches at Carr Valley Cheese in La Valle, Wisconsin.
The head Master Cheesemaker of Chalet Cheese Cooperative earned the coveted H.P. Mulloy Award in 2015 for total high score in all Wisconsin competitions.
Renard’s Cheese has been crafting high-quality cheeses in Door County, Wisconsin, since 1961. Third-generation cheesemaker Chris Renard extends that legacy today.
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.