By Blake Jackson
Seven cheesemakers in Wisconsin have joined the ranks of the world’s most skilled artisans after earning the prestigious Wisconsin Master Cheesemaker certification.
The 2026 class was announced by the University of Wisconsin-Madison Center for Dairy Research (CDR) in partnership with Dairy Farmers of Wisconsin (DFW), honoring individuals who have demonstrated exceptional skill, knowledge, and commitment to their craft.
Recognized as the only program of its kind in the United States and one of just two worldwide, the certification highlights excellence across a diverse group of professionals. This year’s class includes individuals from a wide range of backgrounds—some entering the industry through career changes, others continuing family traditions, and several advancing innovation in modern cheesemaking.
“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.
“These individuals carry forward a proud tradition, refining the craft and sharing that knowledge with others. That’s what sets Wisconsin cheesemakers apart.”
Among the honorees is Erin Radtke of Sartori Cheese, who becomes one of only five women in the program’s history to achieve this distinction. With more than 20 years of experience, she earned certifications in open-class hard cheese and parmesan.
The class also includes Justin Willcox of Schuman Cheese, who transitioned into cheesemaking mid-career and gained certifications in parmesan and romano, and Bryan Allen of Foremost Farms, whose varied work experience led him to earn certifications in mozzarella and provolone.
Continuing a family legacy, Jake Niffenegger of Moundview Dairy expanded his credentials with muenster and queso blanco.
Dustin Wallendal of Widmer’s Cheese Cellars built his expertise through traditional methods, earning certifications in brick and cheddar.
Timothy Entringer of Baker Sargento achieved certification in mozzarella after decades in the field, while Timothy Dudek of BelGioioso Cheese earned recognition in fontina and parmesan.
These newly certified masters now join an elite group dedicated to preserving and advancing Wisconsin’s rich cheesemaking heritage.
Photo Credit: center-for-dairy-research
Categories: Wisconsin, Business, General