MONROE - Green County cheesemakers have won awards and are recognized as artists of their craft.
They and other cheesemakers from around Wisconsin are honored in a new book, "The Master Cheesemakers of Wisconsin."
The book, written by James Norton and Becca Dilley, features all 11 Green County Master Cheesemakers. Norton and Dilley interviewed each of the cheesemakers, tasted their cheeses and visited their cheese factories.
"They are accustomed to hard work, bred to share credit and shy away from the limelight, prone to handling problems by grabbing them head-on and wrestling them to the ground," Norton and Dilley wrote in the book's introduction. "There is very little glamour and only modest riches to be gained from making cheese 12 hours a day, five, six or seven days a week."
Included in the book are cheesemakers Bruce Workman, Edelweiss Creamery, Monticello; Ron, Steve and Dave Buholzer, Klondike Cheese, Monroe; Jeff Wideman and Paul Reigle, Maple Leaf Cheese, Monroe; Jim Meives, Chula Vista Cheese Co., Browntown; Steve Stettler, Decatur Dairy, Brodhead; Myron Olson and Jamie Fahrney, Chalet Cheese Corp., Monroe; and Gary Grossen, Babcock Hall Dairy Plant, Madison.
To become a master cheesemaker, a person must hold a cheesemaking license for at least 10 years, create one or two chosen varieties of cheese for at least five years, consent to constant testing of the cheese and evaluation of the plant and pass oral and written exams.
Dave Buholzer said it was an honor to be featured in a book along with his brothers and his fellow cheesemakers.
"It's quite an honor to have authors interested and having a book published," he said. "This is such an important industry."
Buholzer grew up in a house at the cheese factory he now operates, along with his brothers. He said it just seemed natural that they would become cheesemakers.
"It's more than just a career. It was a lifestyle," he said. "I really enjoy what I do."
Olson said the book recognizes what cheesemakers do in Green County.
"Cheesemaking is a tradition," he said. "Green County has more master cheesemakers than any place else."
The authors of the book will be at Brennan's Country Farm Market, 701 8th St., from 4 to 6 p.m. Monday, Nov. 23.
More information about the book is available at mastercheesemakerbook.wordpress.com.
They and other cheesemakers from around Wisconsin are honored in a new book, "The Master Cheesemakers of Wisconsin."
The book, written by James Norton and Becca Dilley, features all 11 Green County Master Cheesemakers. Norton and Dilley interviewed each of the cheesemakers, tasted their cheeses and visited their cheese factories.
"They are accustomed to hard work, bred to share credit and shy away from the limelight, prone to handling problems by grabbing them head-on and wrestling them to the ground," Norton and Dilley wrote in the book's introduction. "There is very little glamour and only modest riches to be gained from making cheese 12 hours a day, five, six or seven days a week."
Included in the book are cheesemakers Bruce Workman, Edelweiss Creamery, Monticello; Ron, Steve and Dave Buholzer, Klondike Cheese, Monroe; Jeff Wideman and Paul Reigle, Maple Leaf Cheese, Monroe; Jim Meives, Chula Vista Cheese Co., Browntown; Steve Stettler, Decatur Dairy, Brodhead; Myron Olson and Jamie Fahrney, Chalet Cheese Corp., Monroe; and Gary Grossen, Babcock Hall Dairy Plant, Madison.
To become a master cheesemaker, a person must hold a cheesemaking license for at least 10 years, create one or two chosen varieties of cheese for at least five years, consent to constant testing of the cheese and evaluation of the plant and pass oral and written exams.
Dave Buholzer said it was an honor to be featured in a book along with his brothers and his fellow cheesemakers.
"It's quite an honor to have authors interested and having a book published," he said. "This is such an important industry."
Buholzer grew up in a house at the cheese factory he now operates, along with his brothers. He said it just seemed natural that they would become cheesemakers.
"It's more than just a career. It was a lifestyle," he said. "I really enjoy what I do."
Olson said the book recognizes what cheesemakers do in Green County.
"Cheesemaking is a tradition," he said. "Green County has more master cheesemakers than any place else."
The authors of the book will be at Brennan's Country Farm Market, 701 8th St., from 4 to 6 p.m. Monday, Nov. 23.
More information about the book is available at mastercheesemakerbook.wordpress.com.