The Wisconsin Master Cheesemaker® Program was established in 1994 as an advanced education program for experienced cheesemakers through joint sponsorship with the Wisconsin Center for Dairy Research, UW-Extension, and the Wisconsin Milk Marketing Board. In order to be accepted into the program, the Wisconsin cheesemaker must currently be making cheese in a Wisconsin plant and hold a Wisconsin cheesemaker’s license for a minimum of ten years. Each Master candidate must participate in the Program’s quality assurance component of plant and product inspection. This program, the only one in the U.S., enhances the quality image of what is already America’s premier cheesemaking State and the unparalleled standards of Wisconsin cheesemaking.
The purpose of the Wisconsin Master Cheesemaker® Program is three-fold:
- Provide a formal sequence of courses that leads to the title of Wisconsin Master Cheesemaker.
- Add value to cheese because it was made by a “Master Cheesemaker,” like those of European tradition.
- Equip Wisconsin cheesemakers with the knowledge and skills to be the most competitive in the marketplace both nationally and internationally.
The Master’s Mark is an exclusive benefit for Wisconsin Master Cheesemakers. The Master’s Mark® may be used for marketing and promotional purposes through a licensing agreement with the WMMB. To use the mark, the certified Master Cheesemaker must supervise cheesemaking in a Wisconsin plant that continues to participate in the quality assurance program. This mark may only be used in conjunction with cheese varieties/products for which the Master Cheesemaker is certified. A designated committee evaluates these products on an annual basis. This Master’s Mark® is a trademark of the WMMB and may be used in connection with registered brands owned by the applicant.