A conversation with Wisconsin Master Cheese Maker Terry Lensmire at Simon's Specialty Cheese in Little Chute, Wisconsin, in the heart of the Fox Cities region.
Lensmire shares insights about just why Wisconsin cheese is regarded by many as America’s finest.
He also talks about the stringent process of gaining certification as a Master Cheese Maker and Wisonsonites’ passion for super-fresh squeaky cheese curds.
Simon’s Specialty Cheese recently claimed a World-Class Award for their Feta at the World Championship Cheese Contest.
Lensmire learned the art of cheesemaking from his father and grandfather and received his Wisconsin Master Cheesemaker certifications for Cheddar, Monterey Jack, Mozzarella, Provolone.
He is considered one of the country's most experienced cheesemakers and has shared his experience through seminars in Wisconsin, California and Minnesota, and working with University of Wisconsin-Madison professors.
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