Sargento Honors New Wisconsin Master Cheesemaker on National Cheese Day
Sargento, a prominent cheese company based in Wisconsin, marked National Cheese Day by recognizing Tim Entringer as a Wisconsin Master Cheesemaker®. This accolade is one of the highest honors in the dairy industry, reflecting a deep commitment to the craft of cheesemaking. Entringer is only the second individual in Sargento's history to receive this title.
The Wisconsin Master Cheesemaker Program, managed by the Center for Dairy Research and supported by the Dairy Farmers of Wisconsin, is the sole program of its kind in the United States. Candidates need at least 10 years of licensed cheesemaking experience and must complete a demanding multi-year process, including advanced coursework and technical assessments, to earn certification. So far, fewer than 100 cheesemakers in Wisconsin have achieved this distinction.
Tim Entringer's journey with Sargento began in 1994 when he joined the company at age 18. Over three decades, he progressed through various roles, becoming a licensed cheesemaker in 2000. His certification as a Master Cheesemaker comes after years of refining techniques, specifically in mozzarella production.
John Jaeggi, Program Coordinator at the Center for Dairy Research, emphasized the program's role in enhancing cheesemakers' skills through education and evaluation. He stated, "This program works to elevate the cheesemakers' individual skills through education, cheese evaluation, and critical thinking."
Sargento, founded in 1953 and known for introducing pre-packaged natural cheese slices and blends to the American market, continues to emphasize craftsmanship and innovation. The company, which generates $1.7 billion in net sales and employs over 2,500 people, remains deeply rooted in Wisconsin's dairy tradition.
The Center for Dairy Research, part of the University of Wisconsin–Madison, plays a crucial role in supporting the U.S. dairy industry through research, technical support, and educational programs.
