John is a third generation Wisconsin licensed cheesemaker who began his cheesemaking career over 50 years ago with the family cheese business in Green County Wisconsin. He started at the Center for Dairy Research in 1991 as the Center research cheesemaker and coordinated the Cheese Industry and Applications Group for 30 years. Today, John coordinates the Wisconsin Master Cheesemaker® Program in which he helped establish the program. He is actively involved with all aspects of the cheese industry including product development, troubleshooting, research activities, short course training, and cheese judging for many contests. He has experience in all natural cheese types, processed cheeses, cream cheese, and cold pack cheeses. John is active as a member of various dairy and trade organizations.