LaClare Creamery’s Rob Garves Joins Elite Ranks As Master Cheesemaker In Goat Cheese
Garves one of only two goat cheese specialists to earn this distinction.
After two decades of dedication to the craft, LaClare Creamery’s Rob Garves has been named one of the 2025 graduates of the prestigious Wisconsin Master Cheesemaker Program, specializing in chèvre. This distinction is especially rare, as the program has traditionally recognized cheesemakers specializing in cow’s milk varieties.
Becoming a Master Cheesemaker requires years of experience, rigorous testing, and an unwavering commitment to quality. Participants must hold a Wisconsin cheesemaker license for at least 10 years and have at least 5 years of experience making the cheese they’re specializing in. Once accepted, the program spans nearly three years and includes an oral review, annual grading by licensed cheese graders and certified labs, and extensive coursework.
For the most recent graduating class, a new oral critical thinking interview was added to further test each cheesemaker’s depth of knowledge. The program culminates in a comprehensive final exam covering everything from animal care to the final product that lands in a retailer’s cheese section.
Garves is now one of only two goat cheese specialists to achieve this honor, making his recognition a milestone both personally and within the artisanal cheese community. When he first began working with chèvre, he quickly learned that it required a different approach. “Goat’s milk reacts differently to ingredients, techniques, and temperatures,” Garves said. “You have to be extremely gentle to deliver a fresh taste. Achieving the right texture and flavor takes a lot of trial and experience.”
As a Master Cheesemaker, Garves is passionate about sharing his knowledge with the next generation. “That’s what being a Master Cheesemaker is all about—passing it on.”
Though the goat cheese market remains smaller than its cow’s milk counterpart, Garves sees a bright future. “Goat cheese is incredibly versatile. I believe that once people give it a chance, they’ll see why its popularity continues to grow.”
Garves received his official medal during the U.S. Championship Cheese Contest Awards Banquet, where LaClare Creamery also took home honors in the Best Soft Milk Goat Cheese category.
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Source: Dairy Foods
