Wisconsin Cheese Masters
Cheese is our thing, and we’ve been making it longer than Wisconsin has been a state! So it’s fitting “America’s Dairyland” is home to America’s only Master Cheesemaker program.
Think of it like a PhD of the dairy industry. The intensive program allows cheesemakers to perfect both the art and science of their craft, but they don’t give Masters medals to just anyone.
To qualify, you must:
✅ Be a licensed Wisconsin cheesemaker for 10 years
✅ Focus on one type of cheese, which you’ll intensely study with coursework
✅ Regularly submit samples of said cheese for 3 years
Once certified, Master Cheesemakers can use the “Master’s Mark” (a blue stamp you’ll notice on many Wisconsin-made wedges) on their products, which indicates they’ve supervised each step of the cheesemaking process.
4 Must-Try Cheeses from Wisconsin’s ‘Masters’
These exceptional cheeses all boast the Master’s Mark, and come recommended by Wisconsin Cheese:
🥇 Sartori Sarvecchio® Parmesan: Made by one of Sartori’s Master Cheesemakers, Larry Steckbauer, this mellow and fruity parmesan is delightfully crumbly and crunchy, aged for more than 20 months!
🥇 Edelweiss Creamery Swiss Emmentaler: This alpine-style cheese, produced as a 180-pound wheel, comes from Master Cheesemaker Bruce Workman, who combines old-world techniques (yes, he even uses a traditional copper kettle!) with fresh Wisconsin grass-based milk.
🥇 Roelli Cheese Haus’ Red Rock: When it comes to innovative cheeses, Master Cheesemaker Chris Roelli’s Red Rock is near the top of the list. This unique bloomy cheddar has beautifully blue veins and a tender-yet-sharp bite.
🥇 Widmer’s Cheese Cellars Brick: Master Cheesemaker Joe Widmer is a third-generation cheesemaker who believes tradition rules: Joe still uses the same open vats that his grandfather bought in 1922! Widmer’s produces more than 360,000 pounds of brick a year.
DID YOU KNOW? These cheeses, plus more of Wisconsin’s best are all available to order online! Click here to shop.
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