Meet the 2026 Wisconsin Master Cheesemakers

Meet the 2026 Wisconsin Master Cheesemakers

A fresh class of cheesemakers is officially joining one of the most exclusive clubs in dairy—and it’s a reminder that in Wisconsin, cheese isn’t just food, it’s a lifelong craft.

According to Deli Market News, seven artisans have earned the prestigious Wisconsin Master Cheesemaker® certification, a designation awarded through the University of Wisconsin–Madison Center for Dairy Research in partnership with Dairy Farmers of Wisconsin. It’s a program that stands alone in the U.S., and is one of only two like it globally.

This year’s class reflects where the industry is headed: equal parts tradition and evolution. Some came to cheese through unexpected career pivots, others grew up in the business, but all landed in the same place—mastery.

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

A Class That Tells a Bigger Story

This year’s class highlights the many paths that lead to mastery in cheesemaking—whether through curiosity, career shifts, or deep-rooted tradition.

Among them is Erin Radtke of Sartori Cheese, who becomes one of only five women in the program’s history to earn the distinction. With more than two decades of experience, she built her career through curiosity and a drive to understand both the art and science behind the craft.

For some, cheesemaking began as a leap into something entirely new. Justin Willcox of Schuman Cheese transitioned into the industry and immersed himself in every stage of production, while Bryan Allen of Foremost Farms discovered his passion after working as a landscaper, truck driver, and carpenter.

Others built their expertise through longstanding connections to the craft. Returning Master Jake Niffenegger of Moundview Dairy represents a third-generation cheesemaking family, adding new certifications to his credentials. Meanwhile, Dustin Wallendal of Widmer’s Cheese Cellars has built his career using traditional, hands-on methods rooted in the company’s heritage.

Rounding out the group, Timothy Entringer of Sargento spent more than 30 years working across a range of roles before earning certification in mozzarella, while Timothy Dudek of BelGioioso Cheese developed his expertise through years of hands-on experience and mentorship, earning certifications in fontina and parmesan.

These cheesemakers are shaping what comes next, whether that’s refining classic styles or pushing production into new territory. For a deeper look at the program and the people behind it, head to Wisconsin Cheese’s official site.

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