Seven Wisconsin cheesemakers have earned a place among the world’s most accomplished artisans, achieving the Wisconsin Master Cheesemaker certification. The UW-Madison Center for Dairy Research and Dairy Farmers of Wisconsin announce the 2026 class, recognizing individuals who have demonstrated advanced expertise and dedication to their craft.
The 2026 class reflects the evolving nature of cheesemaking, from career changers who found their calling, to trailblazers breaking barriers, to innovators advancing world-class cheese. Their achievement comes through a program that is the only one of its kind in the United States and one of just two in the world.
“The Wisconsin Master Cheesemaker program strengthens the entire dairy industry by developing leaders who raise the bar for quality and innovation,” says DFW CEO Chad Vincent. “These individuals carry forward a proud tradition, refining the craft and sharing that knowledge with others. That’s what sets Wisconsin cheesemakers apart.”
Among this year’s class is Erin Radtke of Sartori Cheese, who becomes one of five women to achieve Master Cheesemaker status in the program’s history. With more than two decades of experience, Radtke built her career through curiosity and a drive to understand both the art and science of cheesemaking, earning certifications in open-class hard cheese and parmesan.
For some in the 2026 class, a career in cheesemaking began with a leap into something new that quickly became a lifelong pursuit. Justin Willcox of Schuman Cheese entered the industry after a career change and immersed himself in every stage of production, earning certifications in Parmesan and Romano. Bryan Allen of Foremost Farms also found his passion after working as a landscaper, truck driver, and carpenter, going on to earn certifications in mozzarella and provolone.
Others developed their expertise through early and lasting connections to the craft.
Returning Master Jake Niffenegger of Moundview Dairy, is a third-generation cheesemaker who began working alongside his family at a young age and earned additional certifications in muenster and queso blanco. Dustin Wallendal of Widmer’s Cheese Cellars built his career using traditional, hands-on methods, earning Master certifications in Brick and Cheddar, two cheeses rooted in the company’s long-standing
practices.
Timothy Entringer of Baker Sargento forged his career by taking on a wide range of roles over more than 30 years, ultimately earning certification in mozzarella. Timothy Dudek of BelGioioso Cheese developed his expertise through years of hands-on experience and guidance from other Master Cheesemakers at the plant, earning certifications in fontina and parmesan.
These Wisconsin Master Cheesemakers join an exclusive group of individuals who are recognized as the best in their field. Their expertise and knowledge are highly sought after, and they play a crucial role in preserving and advancing Wisconsin’s rich cheesemaking tradition. Look for the Wisconsin Master Cheesemaker mark to support a master who has devoted their career to perfecting the art of cheese.
