My last few days in Germany I spent at my friends Thomas' family farm. While I was there, we were able to do some siteseeing. We visited Munich and stoped at the Hofbrauhaus. On my last day in Germany, Monday, we visited the amazing Neuschwanstein Castle in the Alps. On Tuesday I flew back to America and my amazing trip came to an end. I would like to thank everybody who helped me with my trip, especially the Dairy Business Innovation Center and the Babcock Institute. A special thanks to Norm Monsen and Jeanne Carpenter. Now that I'm back home, I'm returning to work at Crave Brother Farmstead Cheese. Thanks to everyone who read along during my trip and I hope you enjoyed it!
Wisconsin is home to more than 1,200 licensed cheesemakers. In 2008 alone, 39 aspiring men and women earned their cheesemaker licenses -- a fairly involved process that involves significant classroom time and hundreds of hours working as an apprentice cheesemaker in a working cheese factory.
Jon Metzig, a young cheesemaker who grew up in his family's cheese factory, Union Star Cheese, near Fremont, Wis., decided to follow in his father's footsteps and earned his cheesemaker's license while still in high school. Today, he has embarked on a cheesemaking career, and will spend the next two months working with cheesemakers in Ireland, England, Switzerland and Germany to learn Old World techniques that he hopes to bring back to the United States.
The Dairy Business Innovation Center and the Babcock Institute, two sponsors of Jon's trip, encourage you to follow along with Jon as he travels across Europe and shares his findings with readers here on ... So You Want to be a Cheesemaker.
I grew up - literally - on top of my family's cheese factory, Union Star, near Fremont, Wis. As young as seven years old, I would help out in the cheese factory. During the spring of my senior year of high school I took a week off of school to take a cheese makers course at the University of Wisconsin, took the cheesemaker license test and passed. After graduation, I attended UW- River Falls where I studied under Ranee May and worked in the pilot plant on campus. I graduated with a degree in Agriculture Business and a minor in Food Science. After graduation, I took a job with Crave Brothers Farmstead Cheese near Waterloo, Wis., where I have worked since and will return after my trip. On this trip I hope to learn more about traditional cheese making -- especially washed rind cheese. I plan on visiting some cheddar factories in Somerset, England to learn more about bandaged cheddar.