PLYMOUTH, WI
Sartori’s very own Master Cheesemaker Mark Gustafson has received his
second Master certification, specializing in
Fontina and
Romano cheese. In 2010, he was the
youngest licensed cheesemaker ever to complete the Wisconsin Master Cheesemaker® Program, in which he mastered in Parmesan and Asiago cheese, according to a press release.
“We’re very proud of the determination we’ve seen from Mark throughout the years; you can see that
cheesemaking truly is his passion,” said Jim Sartori, 3rd Generation Owner and CEO. “We’re proud to have Mark as part of the team at Sartori. It’s people like him that contribute day in and day out to the success of Sartori cheese.”
Gustafson,
one of four Master Cheesemakers at Sartori and
one of only 59 in the country, commented, “The program is rigorous. There’s a three year apprenticeship along with a written test. The exam is intense. You have to know all aspects of cheesemaking including sanitation and regulatory requirements.”
In order to apply for entry, one must have a minimum of 10 years of experience as a licensed cheesemaker and must be making the variety they wish to be certified in for a minimum of 5 years.
Mark has been making cheese since 1995 and has been a licensed cheesemaker since 1997.
Congratulations on your accomplishment, Mark!
Sartori Cheese
