JULY 2024 CULTURE, CURDS AND CHEESY CHATTER [JULY Newsletter]
Volume 17, Issue 4 of Culture, Curds and Cheesey Chatter | July, 2024 – DOWNLOAD FULL PDF NEWSLETTER
Center Receives Grants
Monroe Fund recently awarded grants to NHCC for two projects: painting of the building exterior and renovation of the Monroe Sign. Receiving the awards were. From left, Jim Glessner, president; Deb Myers, assistant director; Deb Briggs, director; presenter: Karin Krimmer, Exec. Dir. of Green Co. Literacy Council; and Henry Tschanz, vice president.
Ten New Master Cheesemakers Certified
Wisconsin is home to over 1,200 licensed cheesemakers who produce an astonishing array of more than 600 cheese varieties. However, for those seeking to reach the pinnacle of their craft, the Wisconsin Master Cheesemaker certification is the ultimate achievement. The program is a joint effort by the University of Wisconsin-Madison’s Center for Dairy Research and Dairy Farmers of Wisconsin. Wisconsin is the only place outside of Switzerland where a cheesemaker can achieve this level of expertise.
Third Ever Female Master Cheesemaker
Sara Griesbach has been making cheese since graduating from the University of Wisconsin-River Falls in 2011. Today, she is a master cheesemaker, a feat few in the field achieve; even fewer women do. The road to becoming a master cheesemaker is long, requiring nearly a decade of experience. Griesbach, a food and safety coordinator at Nasonville Dairy in Marshfield and Curtiss, Wisconsin, was one of 10 cheesemakers awarded the honor this year, and only the third female ever certified by the Master Cheesemaker Program since it was established in 1994. Outside of Switzerland, Wisconsin is the only place where a cheesemaker can acquire certification of this high level of achievement in the field.
