Master Cheesemaker - Wisconsin

Established in 1994, the Master Cheesemaker program is the only certification program of its kind outside of Europe.

Administered by the Center for Dairy Research at the University of Wisconsin-Madison, the program is open to highly skilled veteran Wisconsin cheesemakers with a minimum of 10 years experience in Quality Assured plants. Applicants undertake a three-year curriculum involving extensive coursework and repeated testing of their cheeses to ensure they are consistently able to produce products of the highest quality.

The Master’s Mark seal conveys that years of experience, unparalleled technical expertise and artistry went into producing the cheese that bears the mark. For customers, it provides unparalleled assurances of quality, innovation and expertise.