Central Wisconsin Woman Officially Certified As Master Cheesemaker
Here in Wisconsin, we are known for our cheese, so it only makes sense that we have a prestigious Master Cheesemaking Program, but only the best can get in.
Sara Griesbach, the Food Safety Coordinator at Nasonville Dairy, can finally call herself a Master Cheesemaker.
The Rigorous Path To Becoming A Master Cheesemaker
Only 10 people can get into the state’s Master Cheesemaker Program. To be named, you have to go to class, grate cheese every year, and have your cheese licensed for 10 years. Meaning becoming a master takes time.
Griesbach is just the third female in the state to ever reach this achievement, but it seems like the people she has impressed the most are her kids.
“‘You know how to make cheese!?’” Griesbach said. “When we go to the store, ‘Do you know how to make that Mom?’ Since they’re young they’re starting to understand what I do.”
The Drive Towards Mastery
Becoming a cheese master was always on Griesbach’s radar. She was approached by professors and employers at a young age, telling her this is a great opportunity.
“This was kind of like the next step to do in your career,” she said. “I really didn’t want to go on to get my Masters after getting my Food Science Degree, I had no intention of getting a Masters, and this was kind of the next thing to strive for.”
The Judgment Process Of A Master Cheesemaker
When Griesbach was going through the process of becoming a master cheesemaker, she had to have her cheese judged by one to two people on the Cheese Board — no pun intended.
“They have a judge that comes in, so you’re only working with one or two people,” Griesbach explained. “You’re not working with 10 or plus people on the board, but they will come in and actually grade your cheese just like you would if it got sent to a contest or something like that.”
Overcoming Challenges To Achieve Mastery In Cheesemaking
Master Cheesemaker Sara Griesbach is an official master in cheddar and Monterey jack cheeses. So, what makes a cheese great in the mind of a master cheesemaker?
“I mean, milk is the base of your cheese and if you don’t have a good quality milk you’re not going to have a good quality cheese,” she said.
Griesbach added that she sees herself doing two more rounds in the Cheesemaking Master Program. Her next steps will be to learn how to master feta and cheese curds.
With Griesbach’s new title, Nasonville Dairy now has five Master Cheesemakers.
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Source: WSAW-TV