MASTER CHEESEMAKERS

In Wisconsin, we take our cheese seriously and nothing proves that more than the Wisconsin Master Cheesemakers Program. Over 100 years ago, the first Wisconsin Dairy Short Course was taught, which has since developed into a world renowned training program. Wisconsin Master Cheesemakers are the crème de la crème of cheese making elites who use experience and technical expertise to create the best cheese in the world. Administered by the Center for Dairy Research at the University of Wisconsin, the certification process is no joke, one must already have been a licensed cheesemaker for a minimum of 10 years, practicing in a Quality Assured facility before acceptance into the program. Once accepted, candidates choose a cheese variety they have made a minimum of five year to specialize prior to beginning the three year program. Only after these many years of experience, courses, product evaluation, apprenticeship and rigorous final exam are completed is a cheesemaker allowed to use the coveted Master’s Mark on Wisconsin cheese products.

Sid Cook

Sid Cook is the owner of Carr Valley Cheese. He is a fourth generation Master Cheesemaker and presides over the company’s four plants in south central Wisconsin. Since 1883, the Cook family has built their business with a unique blend of Old World craftsmanship and creative cheesemaking innovations. Sid’s one-of-a-kind American Originals have won more than 850 top awards, both in the U.S. and in international competitions.

MASTER CERTIFIED FOR:

• Cheddar

• Fontina

• Gran Canaria ®

• Mobay ®

Bob Koenig

Bob doesn’t come from a cheesemaking family, but childhood visits to Carr Valley Cheese, where his grandmother worked in the office, fueled his interest in the industry. “The sights and the smells of the plant really stuck with me,” he says. Bob eventually went to work for Carr Valley, and soon after, became a licensed cheesemaker. Today, a big focus for him is employee training and continuous improvement initiatives. Bob earned his Master certification in 2016.

MASTER CERTIFIED FOR:

• Fontina • gouda