Please describe some highlights of your role within Foremost Farms:
My role within Foremost Farms is quite diverse! On any given day, I work with our production teams to manage product consistency, enhance operational efficiencies and explore new ingredients to ensure our cheese stays world-class. I also work closely with our customers on grading cheese at our aging facilities – this process not only strengthens customer relationships but is crucial to understanding and fulfilling their product profile needs. Also, I represent Foremost Farms at the University of Wisconsin – River Falls Dairy Plant Advisory Committee.
What is your favorite thing about working at Foremost Farms?
Educating! Especially within the Foremost Farms cooperative. Whether it’s a formal class demonstrating cheese grading, license exam preparation or just an informal conversation about cheese production. Passing on my knowledge scope and sharing 25 years of dairy industry experience is not only what I enjoy but is critical for our cooperative’s continued success.
You’re a Master Cheesemaker – how long have you held this title? How do you use this knowledge scope within your work at Foremost Farm?
I have been a Master Cheesemaker for eight years.
A little about mastering cheese:
Becoming a Master Cheesemaker requires a three-year commitment to the art and science of cheese in addition to needing a minimum of 10 years of experience – it’s essentially a Ph.D. in cheese. Wisconsin is the only state in the U.S. with this prestigious certification.
One of the key responsibilities I hold within Foremost Farms is overseeing the annual sampling requirements at our Marshfield cheese facility. In this role, I meticulously rate and grade the cheese based on various criteria. My status as a Master Cheesemaker allows our facility to proudly display the “Master Mark” logo and credentials, setting our cheese apart in the market.
Another big highlight for me is mentoring team members at our production facilities in preparation for their own turn at becoming a Master Cheesemaker. I’m confident we can have a Master Cheesemaker at each of our cheese facilities and I’m committed to mentoring and collaborating with our team to make this vision a reality.
Being in the dairy state and surrounded by such amazing cheese portfolios, how is Foremost Farm’s cheese unique from similar styles or portfolios?
Foremost Farm’s cheese is set apart from the industry by its quality. We start with the best milk from our member farmers and ingredients to produce the highest-quality cheeses. We produce commodity-style products—cheddar, mozzarella and provolone—at a level greater than most of the industry and that is truly what sets our products apart.
Any tips and tricks when picking out cheese for a cheese board?
Pick what tastes good to you but don’t be afraid to try new cheeses. Cheese should be enjoyable and fun! Don’t feel as though you have to like a certain cheese just because everyone else does – don’t force it. Try exploring new varieties and take advantage of talking to a cheese monger (many specialty food stores have one) – there are so many cheeses out there to experience.
