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The Art Of Being A Cheesemaker In Wisconsin


By Travis Cleven
May 28, 2021 | 2:00 AM
Dairy is such a prominent aspect of Wisconsin and without people behind the scenes helping to create those products, we wouldn’t be able to buy them so easily at the store. One of those people is Roger Krohn, a third-generation Wisconsin cheesemaker who has been in the industry since he can remember. “Between eighth grade and freshmen year of high school I started working that summer on the bottom of the totem pole like everybody else did here in packaging,” he said. Krohn explained that back then he was paid minimum wage, which was $1.60/hour and he still enjoyed it. This lead to him taking classes on cheesemaking at the Center for Dairy Research in Madison, receiving his cheesemaker’s license at 18, and continuing to turn milk into cheese ever since. ....

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