MONROE - The Foreign Type Cheesemakers Association recently held its annual election for members of the board of directors.
The newly elected board members are: Adam Buholzer, vice president of production, Klondike Cheese Inc., Monroe; John Jaeggi, cheese industry and applications coordinator, Center for Dairy Research, University of Wisconsin, Madison; and John (Randy) Pittman, owner, Mill Creek Cheese, Arena.
They join the following returning board members: Steve Stettler, president, Decatur Dairy, Brodhead; Bruce Workman, Edelweiss Cheese, Monticello; Mark Witke, treasurer; Zimmerman Cheese, Wiota; Myron Olson, Chalet Cheese, Monroe; Gary Grossen, Wisconsin Master Cheesemaker and Cheese-maker at Babcock Hall Dairy, University of Wisconsin, Madison; Chris Roelli, owner, vice president, Roelli Cheese Company, Darlington; and Rob Frie, plant manager, secretary, Emmi Roth USA, Monroe.
The Foreign Type Cheesemakers Association was established in 1935 to perform quality-control testing on the cheese produced by Green County Cheesemakers and today serves the cheese and dairy industry throughout the Midwest. The association operates an ISO 17025 certified state-of-the-art laboratory in Monroe.
The newly elected board members are: Adam Buholzer, vice president of production, Klondike Cheese Inc., Monroe; John Jaeggi, cheese industry and applications coordinator, Center for Dairy Research, University of Wisconsin, Madison; and John (Randy) Pittman, owner, Mill Creek Cheese, Arena.
They join the following returning board members: Steve Stettler, president, Decatur Dairy, Brodhead; Bruce Workman, Edelweiss Cheese, Monticello; Mark Witke, treasurer; Zimmerman Cheese, Wiota; Myron Olson, Chalet Cheese, Monroe; Gary Grossen, Wisconsin Master Cheesemaker and Cheese-maker at Babcock Hall Dairy, University of Wisconsin, Madison; Chris Roelli, owner, vice president, Roelli Cheese Company, Darlington; and Rob Frie, plant manager, secretary, Emmi Roth USA, Monroe.
The Foreign Type Cheesemakers Association was established in 1935 to perform quality-control testing on the cheese produced by Green County Cheesemakers and today serves the cheese and dairy industry throughout the Midwest. The association operates an ISO 17025 certified state-of-the-art laboratory in Monroe.