Wisconsin, the only state with a Ph.D.-level cheesemaker training
program, welcomes two new additions to
the ranks of certified Wisconsin Master Cheesemaker. Graduating
from the three-year
Wisconsin Master Cheesemaker® Program in April are Paul Reigle,
of Maple Leaf Cheese, Monroe, Wis., who
earned Master’s
certification for the production of Yogurt
Cheese, and Jerome Zibrowski, of Mindoro,
Wis., certified as a Master in the production
of Blue Cheese and Gorgonzola. Also included
in the 2007 graduating class are returning Masters Terry Lensmire
of Trega Foods, Little Chute, and David Lindgren of Lynn Dairy,
Granton. Both completed the program a second time for certification
in additional varieties.
Wisconsin has now graduated 49 cheesemakers from the advanced-level
training program, which was established in 1994.
Press Releases
Word
Version
PDF
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Image
- All Graduates
Clockwise from
upper left: Terry Lensmire, Trega
Foods,
Paul Reigle, Maple Leaf Cheese, Jerome
Zibrowski, Mindoro, Wisconsin, David
Lindgren, Lynn Dairy
Audio Quotes
Quality
Dairy Farms and Cheese
Marianne Smukowski, manager of the
Wisconsin Master Cheesemaker program
at the Center for Dairy Research, comments
on the direct correlation between Wisconsin's
quality dairy farms and quality cheese.
Cheesemaking
Tradition
Marianne Smukowski, manager of
the Wisconsin Master Cheesemaker
program
at the Center for Dairy Research,
comments on Wisconsin's rich cheesemaking
tradition.
Master
Cheesemaker Pride
Terry Lensmire, a Master Cheesemaker
from Trega Foods, explains the pride
that comes with earning a Wisconsin
Master Cheesemaker certification.
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Madison, WI 53717