All of our Master Cheesemakers spent over a decade making cheese in Wisconsin, studying their craft, and extensively honing their skills in the rigorous Wisconsin Master Cheesemaker Program to earn their prestigious title.
“Understanding and learning all the nuances of cheesemaking is incredibly rewarding and I couldn't be more excited to continue my craft at Sartori”
Our Master Cheesemakers Lead the Way
Becoming a Master Cheesemaker takes a passion for cheese and cheesemaking, dedication to their craft, and a whole lot of time.
Our Master Cheesemakers Lead the Way
While the Master Cheesemaker Program is three years (and quite rigorous), the many years before a cheesemaker enters the program is what truly proves their commitment and dedication of cheesemaking.
Our Master Cheesemakers Lead the Way
Before being accepted into the program, every cheesemaker must be a licensed cheesemaker for 10 years with at least five years of experience in the cheese variety they want to be certified in.
Our Master Cheesemakers Lead the Way
It has been said that it takes 10,000 hours to perfect something, and every single one of the Master Cheesemaker candidates has upwards of 20,000 hours of cheesemaking.
Our Master Cheesemakers Lead the Way
Once someone decides to become a Master Cheesemaker, they’re making a lifetime commitment to cheese. Sartori is honored to have Master Cheesemakers Ken Kane, Jeremy Werdeo, and Erin Radtke apply their knowledge, creativity, and devotion to helping us reinvent the wheel every day.
“Sartori has over 40 licensed cheesemakers. It isn’t a requirement to have that many, but we think it’s really important from a developmental standpoint. There’s something tangible there – that you can be responsible for the art, science, and history of Sartori.”
Our Master Cheesemakers really love what they do. Their ingenuity and joy of cheesemaking sparks the unique and delicious cheeses that we love to share with the world.
