MADISON - The Wisconsin Master Cheesemaker program, the nation's only advanced training program of its kind for veteran cheesemakers, graduated two new and four returning Master Cheesemakers. Wisconsin now has 55 active Masters working in 33 companies across the state.
The ceremony was held on April 23.
The newest Master Cheesemakers, who were formally certified at a ceremony during the Wisconsin Cheese Industry Conference in Madison, are Adam Buholzer, of Klondike Cheese Company, Monroe, and Chris Roelli, of Roelli Cheese Haus, Shullsburg.
Buholzer is a fourth-generation cheesemaker and one of four Wisconsin Master Cheesemakers in the Buholzer family, including his father Steve and uncles Ron and Dave Buholzer. Adam is now certified as a Master for feta and havarti.
Roelli is certified as a Master in cheddar, the variety on which his family's original plant was founded. Since re-opening the business in 2006, he has emerged as an award-winning producer of artisanal Wisconsin originals, including Dunbarton Blue, Little Mountain and Red Rock.
Like Buholzer, Roelli is a fourth-generation Wisconsin cheesemaker.
Steve Stettler, Decatur Dairy Inc., Brodhead, joined the 2015 graduating class as a veteran Masters who completed the program again to earn certification for additional cheese varieties. Stettler is now certified for cheddar, as well as brick, farmer's cheese, havarti, muenster and specialty Swiss.
Established in 1994 through a joint partnership of the Wisconsin Center for Dairy Research, University of Wisconsin-Extension and Wisconsin Milk Marketing Board, the Wisconsin Master Cheesemaker program is the most formalized, advanced training program in the nation. Applicants must be active, licensed Wisconsin cheesemakers with at least 10 years of experience in a Quality Assured Plant.
The ceremony was held on April 23.
The newest Master Cheesemakers, who were formally certified at a ceremony during the Wisconsin Cheese Industry Conference in Madison, are Adam Buholzer, of Klondike Cheese Company, Monroe, and Chris Roelli, of Roelli Cheese Haus, Shullsburg.
Buholzer is a fourth-generation cheesemaker and one of four Wisconsin Master Cheesemakers in the Buholzer family, including his father Steve and uncles Ron and Dave Buholzer. Adam is now certified as a Master for feta and havarti.
Roelli is certified as a Master in cheddar, the variety on which his family's original plant was founded. Since re-opening the business in 2006, he has emerged as an award-winning producer of artisanal Wisconsin originals, including Dunbarton Blue, Little Mountain and Red Rock.
Like Buholzer, Roelli is a fourth-generation Wisconsin cheesemaker.
Steve Stettler, Decatur Dairy Inc., Brodhead, joined the 2015 graduating class as a veteran Masters who completed the program again to earn certification for additional cheese varieties. Stettler is now certified for cheddar, as well as brick, farmer's cheese, havarti, muenster and specialty Swiss.
Established in 1994 through a joint partnership of the Wisconsin Center for Dairy Research, University of Wisconsin-Extension and Wisconsin Milk Marketing Board, the Wisconsin Master Cheesemaker program is the most formalized, advanced training program in the nation. Applicants must be active, licensed Wisconsin cheesemakers with at least 10 years of experience in a Quality Assured Plant.