The cheese state has added two new masters to its rank of 44 certified cheesemakers. Tom Torkelson of Pasture Pride Cheese, Cashton, Wis. and Bruce Workman of Edelweiss Creamery, Monticello, Wis. have completed the Wisconsin Master Cheesemaker® Program. The program is the only advanced certification program of its kind outside of Europe.

The Wisconsin Master Cheesemaker® Program is administered by the Wisconsin Center for Dairy Research and funded by Wisconsin dairy producers, through WMMB. Participants must be active, licensed Wisconsin cheesemakers with at least 10 years’ experience. Cheesemakers can earn certification in up to two specific cheese varieties each time they enroll and must have been making those varieties as a licensed cheesemaker for a minimum of five years prior to entering the program.

Torkelson received Master certification in the production of Brick and Muenster cheeses, and Workman added Emmenthaler and Specialty Swiss (low-fat, low-sodium lacy Swiss) to his Master’s portfolio. This is Workman’s fourth time through the rigorous three-year program, and he now holds Master certification in the production of seven cheese varieties, more than any cheesemaker in the state. Both men already have applied to go through the program again.