Randy Krahenbuhl
For Randy, it all started with his dad. They made traditional Swiss cheese, side-by-side, at the family’s Green County, Wisconsin, cheese plant in 1970, and Randy has carried that passion throughout his career. He is a Wisconsin Master Cheesemaker® certified in swiss, gouda and fontina, and points to the program as a real differentiator for the entire state. (Master Cheesemaker Certified in Fontina, Gouda, Swiss)
Jeff Allen
Imagine working a summer job at just 14 years of age and being introduced to a lifelong passion. That’s just what happened to Jeff when he worked in the repack room at a local cheese factory. Eventually, his passion led him to the position of plant manager at BelGioioso Cheese, where he conducts his craft as a Wisconsin Master Cheesemaker® of both blue and gorgonzola. (Master Cheesemaker Certified in Blue, Gorgonzola)
Steve Bierhals
By the time he was 20, Steve was working at the local cheese plant and exploring the many facets of the industry. In December 2016, Steve took the ultimate leadership role by completing the Wisconsin Master Cheesemaker® program and earning his Masters in parmesan (grana), a cheese he first learned to make from his mentor, Master Cheesemaker Gianni Toffolon. (Master Cheesemaker Certified in Parmesan)
Josh Krause
Thanks to his family’s business, Josh learned early on that cheesemaking was his passion. However, it was a job at BelGioioso in college that really drove home that sentiment. Josh has kept the fire going throughout his nearly 20-year career, and remains fascinated by the art of cheesemaking. He’s certified for parmesan and romano cheese through the Wisconsin Master Cheesemaker® program. (Master Cheesemaker Certified in Parmesan, Romano)
Jonathan Stender
Working along Wisconsin Master Cheesemakers® like Gianni Toffolon and Josh Krause, Jonathan had a new-found love for his craft and made it a goal to one day become a Wisconsin Master Cheesemaker® himself. He accomplished that lofty goal as he became certified in parmesan and fontina. (Master Cheesemaker Certified in Fontina, Parmesan)
Dan Szczepanski
Dan has been making cheese for 30 years, and his respect for the craft is obvious when he talks about it. Dan said the Wisconsin Master Cheesemaker® Program was a very educational and challenging experience, but the certifications he achieved in parmesan and romano were well worth the effort. “The test itself was a good challenge, but it also showed me that I had learned so much through the Master’s program,” he says. (Master Cheesemaker Certified in Parmesan, Romano)
Michael Newman
(Master Cheesemaker Certified in Fresh Mozzarella)
Jason Radke
(Master Cheesemaker Certified in Fresh Mozzarella, Ricotta)
