Established in 1994, the Master Cheesemaker program is the only certification program of its kind outside of Europe.
Administered by the Center for Dairy Research at the University of Wisconsin-Madison, the program is open to highly skilled veteran Wisconsin cheesemakers with a minimum of 10 years experience in Quality Assured plants. Applicants undertake a three-year curriculum involving extensive coursework and repeated testing of their cheeses to ensure they are consistently able to produce products of the highest quality.
The Master's Mark seal conveys that years of experience, unparalleled technical expertise and artistry went into producing the cheese that bears the mark. For customers, it provides unparalleled assurances of quality, innovation and expertise. Black Creek® is honored to bear this distinctive mark.
Black Creek® premium Cheddar cheese is born in Wisconsin's Fox River Valley, an area known for its rich soil and picturesque pastureland. The region's cows graze on these nutrient-rich grasses producing distinctly rich and creamy milk.
“Great cheese starts with great milk, and we're blessed to be located in a part of Wisconsin that has incredibly rich, verdant grasses for our cows to graze on,” says Greg Palubicki, Certified Master Cheesemaker at the Black Creek plant. Under Greg's watchful eye, the milk from the region's cows is conscientiously cultivated into full-flavored, award-winning Black Creek® Cheddar.
Greg also credits the brand's distinctive flavor profile to the experienced cheesemakers at the plant. “I'm blessed to work with guys that have been making cheese for twenty-five or more years,” he says. “Cheesemaking is a very intuitive process. You really have to understand the science behind every step and these guys 'get it.' Their skills and expertise allow us to produce the finest cheeses possible.”
Greg has been working at Black Creek for more than 30 years. His father started working in the plant in 1959, and early childhood visits to the facility with his dad sparked an interest in cheesemaking that continues to this day. He started formally working at Black Creek in high school, waking up at 4 a.m. to put a full four hours in at the plant before school. While there, he learned priceless cheesemaking lessons and gained an admirable work ethic from his father. Today Greg supervises all cheesemaking at Black Creek, passing along his knowledge and skills to the cheesemakers of tomorrow.