Wisconsin’s own action hero of the cheese world makes the other Bruce Willis look like mild cheddar.
The only thing Ken Heiman loves more than cheese is the state that makes it.
Life as a third generation cheesemaker is hard work, but Ryan LaGrander wouldn’t have it any other way.
Pam Hodgson is the second woman to ever hold the title of Master Cheesemaker, but if she has anything to say about it, she won’t be the last.
One of the Master Cheesemaker program’s newest students is on his whey to a bright future.
Master Cheesemaker Dan Stearns works hard and plays hard.
At Henning’s Wisconsin Cheese, Kerry Henning is big into keeping old-school cheesemaking alive – from mammoth wheels to traditional techniques.
For Chris Renard, living the cheese life is a family matter.
Clean energy and fresh milk come together in next-level mozzarella and mascarpone at Crave Brothers Farmstead Cheese.
Bob Wills left a life in politics and law to become a cheesemaker, and went on to take the cheese world by storm.
Bruce Workman has more Master Cheesemaker medals than anyone else in the country – and it comes through in his exceptional big-wheel Emmentaler Swiss.
At the last Limburger factory in America, one man is on the road to mastering the king of stinky cheese.
Steve Stettler is the ultimate curd nerd. Get to know the Master Cheesemaker who's about to become the world’s first cheese curd Master.
Joe Widmer believes the old ways are the best ways – especially when it comes to making Brick cheese.
How a boy destined for farm life found true love in cheesemaking.
Sid Cook crafts mind-blowing original cheeses with an old-school sensibility
Mike Brennenstuhl was born to make cheese. Cave-aged, artisan cheese, to be exact.
For Larry Harris, being a Master Cheesemaker comes second only to being a mentor
After traveling around the world, Jeff Wideman knows one thing for sure: nobody does cheese like Wisconsin.
How Master Cheesemaker Bill Hanson brought the home of Colby-Jack back to life.
What do feta and fast cars have in common? According to Steve Buholzer, a lot more than you’d think.
Tony Hook’s small-but-mighty factory and independent spirit keep him free to create.
When Chris Roelli introduced Dunbarton Blue, it was more than a new Wisconsin Original: it was a moment of reinvention.
Meet Wisconsin’s favorite Dutchwoman, whose rich, buttery gouda won our hearts (and the Superbowl of cheese).
The cheese life is not for the faint of heart. That’s not a problem for Master Cheesemaker Tom Dahmen.
Randy Pitman paved his own road to mastery with help from a true Wisconsin original.
It’s basically a Ph.D. in cheese--and the prestigious program yields some delicious results.
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In Wisconsin, we make more flavors, varieties, and styles of cheese than anywhere else in the world. We believe in tradition, producing everything from Italian classics, like parmesan and ricotta, to swiss cheese and cheddar varieties. But every Wisconsin cheesemaker is an innovator as well, which is why we have so many Wisconsin originals, like colby and muenster. Whether it’s a grilled cheese sandwich, potatoes au gratin, or a charcuterie board, Wisconsin cheese makes every dish and recipe tastier.