Wisconsin Crowns Seven New Masters of Cheesemaking

MADISON, WI – April 17, 2026 – In a state built on dairy, seven individuals have reached the apex of their profession, earning the coveted title of Wisconsin Master Cheesemaker®. The 2026 graduating class, announced by the University of Wisconsin–Madison Center for Dairy Research (CDR) and Dairy Farmers of Wisconsin (DFW), marks a milestone for the artisans and a powerful reaffirmation of Wisconsin's global leadership in cheesemaking.

These seven cheesemakers join an elite circle of talent, having completed the most rigorous and demanding certification program of its kind in the United States. Their achievement is the culmination of more than a decade of hands-on work, advanced study, and a painstaking dedication to quality.

“The Wisconsin Master Cheesemaker® program strengthens the entire dairy industry by developing leaders who raise the bar for quality and innovation,” said Chad Vincent, CEO of DFW. “These individuals carry forward a proud tradition, refining the craft and sharing that knowledge with others. That’s what sets Wisconsin cheesemakers apart.”

The Pinnacle of a Demanding Craft

Established in 1994, the Wisconsin Master Cheesemaker® program was designed to elevate the craft and create a standard of excellence that rivals the most esteemed traditions of Europe. It remains the only certification of its type in the country and one of just two in the world, with the other residing in Switzerland. This exclusivity speaks to the immense challenge and prestige associated with the title.

The journey to mastery is a marathon, not a sprint. To even be considered for the program, a candidate must hold a Wisconsin cheesemaker's license for a minimum of ten years and have at least five years of experience producing the specific cheese varieties they wish to be certified in. This prerequisite alone ensures that only seasoned, dedicated professionals can apply.

Once accepted, the candidates embark on an intensive three-year curriculum that covers advanced dairy science, cheese technology, food safety, and quality assurance. The process involves rigorous coursework, a plant visit, a demanding oral examination, and a final written test. Critically, samples of their cheese are evaluated multiple times for flavor, body, and composition. The entire path, from first obtaining a license to finally earning the Master's Mark, can easily span more than thirteen years.

The Diverse Faces of Mastery

The 2026 class is a compelling portrait of the modern artisan, showcasing a blend of inherited tradition and newfound passion. The graduates represent diverse paths to the pinnacle of cheesemaking, from career changers to trailblazers and multi-generational custodians of the craft.

Among this year’s class is Erin Radtke of Sartori Cheese, who becomes one of only five women in the program’s history to achieve Master Cheesemaker status. With over two decades of experience, Radtke earned her certifications in open-class hard cheese and parmesan, driven by a relentless curiosity for both the art and science of the trade.

For others, cheesemaking was a second calling that became a lifelong pursuit. Justin Willcox of Schuman Cheese left a different career to immerse himself in cheese production, a leap of faith that culminated in Master certifications for Parmesan and Romano. Bryan Allen of Foremost Farms tells a similar story, having worked as a landscaper, truck driver, and carpenter before discovering his passion in dairy, ultimately mastering mozzarella and provolone.

Tradition also runs deep in this class. Jake Niffenegger of Moundview Dairy is a third-generation cheesemaker who grew up working alongside his family. He adds new Master certifications in muenster and queso blanco to his name. At Widmer’s Cheese Cellars, Dustin Wallendal has built his career on the company's century-old, hands-on methods, earning his Master status in Brick and Cheddar, two cheeses deeply rooted in Wisconsin’s heritage.

The class is rounded out by Timothy Entringer of Sargento, whose more than 30 years in a wide range of roles led to his certification in mozzarella, and Timothy Dudek of BelGioioso Cheese, who honed his skills through years of hands-on work and mentorship from other Masters at the company, earning certifications in fontina and parmesan.

From Artisan Hands to Economic Engine

The Master Cheesemaker® program is more than a collection of individual achievements; it is a strategic asset for Wisconsin's entire dairy industry. The rigorous standards and the prestige of the title serve as a powerful market differentiator, elevating the perception and value of Wisconsin cheese on a global stage.

For consumers, the distinctive red “Master’s Mark®” on a package of cheese is an unambiguous seal of quality. It signifies that the product was crafted under the supervision of one of the industry's most skilled and knowledgeable artisans. In an era where shoppers increasingly seek authenticity and a connection to their food, this mark provides a trusted guidepost, influencing purchasing decisions and justifying premium pricing.

This focus on quality and expertise underpins Wisconsin's ability to produce over 600 different varieties of cheese—more than any other state or country. Master Cheesemakers are often at the forefront of this innovation, either by perfecting traditional recipes or developing entirely new and unique cheeses that capture the imagination of chefs and consumers alike. This continuous drive for excellence helps secure jobs, supports local dairy farms, and reinforces the state's cultural identity as America's Dairyland.

The program's success is a testament to a long-term vision that invests in human capital, ensuring that the state's 180-year-old cheesemaking legacy not only survives but thrives. By cultivating a new generation of leaders, the program ensures that the knowledge and passion for great cheesemaking are passed down, securing Wisconsin’s position as a global leader for decades to come.