Crafting Great Cheese, Developing Great People: Meet Matt Zimbric

Meet MATT ZIMBRIC, PRINCIPAL CHEESE SCIENTIST

With more than three decades of experience in the dairy industry, Matt Zimbric has built a career around his passion for making exceptional cheese. Today, he serves as Principal Cheese Scientist at Foremost Farms, where he plays a key role in the cooperative’s Research and Development Department. 

In his role, Matt is focused on advancing Foremost Farms’ commitment to delivering high-quality products while helping raise the bar across the dairy industry. At the heart of his work is a mission that goes beyond making great cheese: to ensure Foremost Farms produces exceptional cheese while helping develop and empower its talented people. 

WHAT IS YOUR CURRENT ROLE AND HOW LONG HAVE YOU BEEN WITH FOREMOST FARMS?

I currently serve as Principal Cheese Scientist at Foremost Farms. Before officially joining the cooperative in 2018, I had the opportunity to work in Cheese Research and Development with Foremost Farms. In total, I‘ve spent more than a decade working with the cooperative. 

WHAT ORIGINALLY BROUGHT YOU TO FOREMOST FARMS AND WHAT HAS KEPT YOU HERE?

I was drawn to Foremost Farms because I knew I could make a difference and get back to what I love most: making great cheese. What has kept me here is the opportunity to make a real impact. I am driven by quality and by the challenge of making the best cheese possible from the milk our members trust us with. Every day I have the opportunity to help turn that milk into a product we can be proud of and our customers prefer. 

WHAT ARE SOME HIGHLIGHTS OF YOUR ROLE AND WHAT DO YOU ENJOY MOST ABOUT YOUR WORK?

One of the biggest highlights of my role is working with teams to solve tough problems. I love being challenged, and I enjoy helping others become the best version of themselves. There is always something new to learn, a process to improve, a problem to solve, or someone I can teach and help develop. That combination of science, problem-solving, teamwork, and teaching is what makes my job so rewarding. 

YOU WERE RECENTLY ELECTED TO THE WISCONSIN MASTER CHEESEMAKER BOARD OF DIRECTORS. WHAT DOES THIS ACCOMPLISHMENT MEAN TO YOU?

I am truly honored to have been selected to serve on the Wisconsin Master Cheesemaker Board of Directors. The Wisconsin Master Cheesemaker program represents the pinnacle of cheesemaking education and craftsmanship. Master Cheesemakers are among the most highly trained and knowledgeable professionals in the industry, and they play an important role in keeping Wisconsin cheese recognized as some of the best in the world. I am proud to be part of that tradition and look forward to helping protect and strengthen the program for future generations of Wisconsin cheesemakers. 

HOW DO YOU HOPE TO CONTRIBUTE TO THE BOARD AND THE FUTURE OF THE PROGRAM?

I hope to bring more than 30 years of experience in the cheese industry to the board, along with a passion for continuous improvement and developing people. I want to challenge the Wisconsin Master Cheesemaker program to continue raising the bar while maintaining the traditions and craftsmanship that have made it so respected. The cheese industry is constantly changing, and I believe we need to make sure our cheesemakers have both the traditional knowledge and the scientific and technical understanding they need to succeed. Most importantly, I want to help ensure that the Wisconsin Master Cheesemaker program continues to represent excellence in cheesemaking and remains a benchmark for the industry around the world. 

YOU REGULARY VOLUNTEER YOUR TIME TO SHARE YOUR KNOWLEDGE OF THE CHEESE INDUSTRY WITH LOCAL STUDENTS. WHAT DO YOU ENJOY MOST ABOUT CONNECTING WITH AND INSPIRING STUDENTS IN OUR COMMUNITY?

I love introducing students to the world of cheese and dairy, and showing them how much science, skill, and craftsmanship goes into making cheese. One of my favorite parts is letting students taste different cheeses while we discuss how they are made. You can truly see their curiosity come alive when they try something new and start asking questions! 

For me, that is what teaching is all about: creating the moment when someone becomes curious and wants to learn more. If I can help students understand where their food comes from, appreciate the work that goes into making it, and maybe even inspire someone to pursue a career in the dairy or cheese industry, that is incredibly rewarding. 

After more than 30 years in this industry, one of the things I enjoy most is sharing my knowledge and helping build the next generation that will carry the Wisconsin cheesemaking tradition forward. 

Matt Zimbric judging cheese.