Wisconsin Master Cheesemaker Program Announces 2016 Graduates
The Wisconsin Master Cheesemaker® program, the nation’s only advanced training program of its kind for veteran cheesemakers, has graduated seven new and three returning Master Cheesemakers. The 2016 class is among the largest in the 22-year history of the program, which was established through a joint partnership of the Wisconsin Center for Dairy Research, UW-Extension and the dairy farm families of Wisconsin, the Wisconsin Milk Marketing Board (WMMB).
With 59 active Wisconsin Master Cheesemakers working in 32 companies across the state, the Masters hold certifications in 35 cheese varieties, from familiar classics to artisan originals. Cheesemakers entering the rigorous three-year course of study can seek certification as Masters in up to two cheese varieties each time they go through the program.
The newest Master Cheesemakers, who were formally certified at an April ceremony during the International Cheese Technology Expo in Milwaukee, are:
- Jeff Allen, of BelGioioso Cheese, Green Bay, certified in blue cheese and gorgonzola
- Bill Hanson, of Arena Cheese, Arena, certified in Colby and gouda
- Bob Koenig, of Carr Valley Cheese, Mauston, certified in fontina and gouda
- Darrell Manning, of BelGioioso Cheese, Green Bay, certified in provolone
- Jon Metzig, of Union Star/Willow Creek, Berlin, certified in cheddar and Colby
- Scott Navarre, of Foremost Farms USA, Marshfield, certified in cheddar and Monterey jack
- Dale Schmidt, of Land O’ Lakes, Kiel, certified in cheddar and Monterey jack
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Joining them in the 2016 graduating class are three Masters who returned to the program to gain certification in additional varieties. They are Brian Jackson of Nasonville Dairy in Marshfield, Tom Jenny, of Carr Valley Cheese in Mauston, and Gerard Knaus, of Weyauwega Star Dairy in Weyauwega.
Jackson, previously certified for Monterey jack, cheddar, brick and Colby, graduates with additional certifications in muenster and gouda. Jenny has been part of the program since its inception and has been previously certified as a Master in Swiss, fontina and gouda. He now graduates with additional certifications in Shepherd’s Blend and Bessie’s Blend, two Carr Valley originals. Knaus, a third-generation cheesemaker who was certified in 2012 for feta and parmesan, this year earns additional certifications in brick and Colby.
“The Wisconsin Master Cheesemaker program continues to elevate our state’s leadership position in the industry,” says James Robson, CEO of the Wisconsin Milk Marketing Board. “The fact that there are so many first-time Masters in the 2016 class is particularly exciting. It’s a major professional accomplishment for them personally, but their commitment to education, innovation and excellence is something that all of the Masters take into the plant with them every day. Their expertise has an impact on product quality and, by becoming Masters, they inspire others within their companies to follow in their footsteps and do the hard work to become certified, as well.”
Marin French Cheese Takes Best of Class Award at World Championship Cheese Contest
Marin French Cheese’s Triple Crème Brie with Black Truffles took the coveted Best of Class Award for flavored soft-ripened cheese at the World Championship Cheese Contest in Madison, Wisconsin, March 7-9, 2016.
Made with fresh cow’s milk and cream from neighboring Marin County dairies, Triple Crème Brie specked with Black Truffles lends itself to an irresistibly earthy aroma of mushrooms balanced with sweet cream, each year earning high distinctions in regional, national and international contests alike.
Other honors conferred to the Marin French team of dedicated cheesemakers during this recent competition include third place in the soft-ripened category for Petite Supreme, a high butterfat, extra-crème cheese with an aroma of sweet milk, and fourth place for Traditional Brie in the brie category.
Equally impressive, Sonoma-based sister company, Laura Chenel’s, received accolades once again this year for its creamy, fluffy-textured Original Chabis fresh goat cheese, garnering third place in the Soft Goat Milk Cheese category. The Orange Blossom Honey Log won its first award at the event, placing third in the Flavored Soft Goat Milk Cheese with Sweet Condiments category, while the Chabis Garlic took a fourth place prize in Soft Goat Milk Cheese category. Laura Chenel’s Original Buchette was recognized with a fifth place award.
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“Each year we are impressed by the increasing level of competition at this highly regarded competition,” says General Manager Philippe Chevrollier. “We are very proud of our cheesemaking teams at both Marin French and Laura Chenel’s for being such strong contenders where ingenuity, skill and know-how are key,” he adds.
The World Championship Cheese Contest, established in 1957, is organized by the Wisconsin Cheese Makers Association. This year, the organization saw a record 2,955 entries from 23 countries and 31 states. For a full list of awards go to http://wccc.myentries.org/contest/results?event=59 .
Delicious Dairy Products Going Greek at Clover
In celebration of its centennial anniversary, Clover introduces its newest dairy delicacy, an organic nonfat Greek yogurt line to add to its selection of more than 175 dairy products, which range from natural and organic milks, butter and cheese, to craft ice cream. The company’s superior-quality organic Greek yogurt is carefully crafted in authentic Greek tradition, using fresh Clover organic nonfat milk and the finest of premium organic fruits. Silky smooth and mildly tangy, this authentically-strained yogurt has a thick, creamy texture to delight all palates. Clover’s Greek yogurt comes from happy cows that enjoy American Humane Certified, family-owned farms. With the highest standards for quality, environmental stewardship and animal welfare in the industry, these happy cows produce the best organic milk on the market.
“Our Greek yogurts are available in five delicious flavors and make great snacks – packed with protein, calcium and live cultures that make them the perfect addition to a healthy diet,” said Clover President and Chief Executive Officer Marcus Benedetti. “And true to our passion for excellence, they contain no artificial colors, flavors or preservatives.”
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Clover organic Greek yogurts are also free of antibiotics and growth hormones and not fortified with powders or unnecessary unpronounceable additives. Authentically strained and with a smooth, creamy texture, Clover organic Greek yogurts are also less tangy than many other Greek yogurts. Each fruit variety is bursting with flavor and whole nutrients, with the second ingredient listed being premium organic fruit next to the first ingredient of Clover organic nonfat milk. Sweet and tangy come together in the classic Blueberry Greek Yogurt, which combines floral and jammy notes of organic blueberries. Savor the fresh-picked essence of sweet, sun-kissed peaches plucked from the tree that perfectly pair with the milk to make a creamy Peach Greek Yogurt treat. And prepare to fall in love with the flavorful Black Cherry Greek Yogurt, exploding with tart organic cherries with subtle floral notes of cassis and fresh-baked pie. America’s favorite flavor got better, too. Clover blended its fresh milk with aromatic vanilla bean to create a rich, tantalizing Vanilla Greek Yogurt that’s perfect for breakfast, a healthy snack or nutritious smoothie. And the Plain Greek Yogurt is anything but plain – this rich yogurt has a luxurious mouth-feel and texture, perfect in pure form or with other foods.
