The student news site of Marquette University

Marquette Wire

The student news site of Marquette University

Marquette Wire

The student news site of Marquette University

Marquette Wire

Cheesemasters make the grade in Wisconsin

Photo by Amanda Frank/[email protected]

It’s no surprise that Wisconsinites take their cheese seriously. But there are some who take it more seriously than others. They’re called “Cheesemasters.”

That’s no casual title. Wisconsin offers the nation’s only advanced certification for cheesemakers in the nation: the Wisconsin Master Cheesemaker Program offered by the University of Wisconsin-Madison’s Center for Dairy Research.

Achieving the rank of cheesemaster gives cheesemakers the right to place a “master seal” on their products. They are also considered experts on whatever type of cheese, like Gouda or Havarti, they specialize in.

In order to enroll in the program, licensed cheesemakers must already have 10 years of experience and have completed a course in “Wisconsin Cheese Technology.” Finishing the program requires students to take eight more courses and a three year apprenticeship.

After the 2011 class of Cheesemasters graduated, there was a total of 51 in the country — all of whom produce cheese and live in Wisconsin.

This is just one of the factors contributing to Wisconsin’s title as “America’s Dairyland,” along with the sheer number of dairy farms and cheese producers overall.

According to USDA’s Dairy Products Annual Summary, the state hosts approximately 14,000 dairy operations, accounting for 20 percent of the nation’s dairy farms. Wisconsin also makes 25 percent of the nation’s cheese, and is the nation’s highest individual producer of cheese. California comes in second at 22 percent, while Idaho, New York and New Mexico round out the top five.

Matthew Joyce, vice president of producer communications and programs for the Wisconsin Milk Marketing Board, said the state’s cheese production has a greater economic impact throughout the United States.

“Wisconsin not only produces 25 percent of the nation’s cheese, but over half of the specialty cheeses produced in the U.S.,” he said. “It provides an economic boost not only in Wisconsin, but in every state.”

Joyce added that Wisconsin’s dairy industry generates $20.6 billion a year for the state’s economy and accounts for more than 40 percent of the 420,000 jobs in the agricultural sector.

The dairy industry and cheese production are a point of pride for both natives and originally out-of-state Wisconsin residents. Joyce agreed that Wisconsin cheese is particularly special.

“There’s a reason it’s called ‘America’s Dairyland,'” he said. “(Cheese) is special for people here … it’s my favorite thing to talk about.”

Jack Howard, a sophomore in the College of Arts & Sciences and Chicago native, said he was surprised about how much cheese is a part of Wisconsin culture.

“I heard the rumors about how Wisconsin people were crazy about cheese, but I still think it’s a little strange,” Howard said. “People are pretty crazy about it, but I can see why they like it so much … it is really good.”

Heather Jeffery, a senior in the College of Business Administration, said growing up in northern Illinois exposed her to Wisconsin’s cheese pride before she came to Marquette.

“Even in Illinois, I knew that cheese was a big deal in Wisconsin,” Jeffery said. “My mom would bring some home after a trip to the state and talk about how she brought us home ‘Wisconsin cheese.’ I grew up with it.”

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