Widmer’s Cheese Cellars Celebrates Best in Class and Wallendal’s Master Cheesemaker Certification

Widmer’s Cheese Cellars in Theresa has had much to celebrate recently. At the CheeseExpo hosted in Madison from April 14 to 16, the over century-old business accepted its Best in Class award from the World Championship Cheese Contest held in March.

Widmer’s received its Best in Class designation in the Cold Pack Cheese category for its aged brick spread, scoring 98.7 points.

“Cold pack cheese is a higher-end cheese spread because it is natural cheese ground up with enough moisture added to make it spreadable,” explained Master Cheesemaker Joe Widmer.

Cheeses are judged by a team of cheese experts from around the world. The judges look for defects “in the areas of flavor, body and texture, salt, color, finish, and packaging, among other factors.” Points are deducted from the maximum 100 points for every defect detected.

“The quality and consistency of the two cheeses used to produce this brick cold pack is a main factor in winning,” stated Widmer. “This cold pack is made with white aged cheddar and aged brick cheese. The aged brick is what really sets it apart from its competitors.”

The championship featured a large number of national and international competitors, with a total of 3,375 entries across 150 classes.

“It is an honor to win these awards because there are many cheeses in each class, and receiving a blue ribbon is really a compliment to the product,” said Widmer.

Widmer’s competed in several other classes of the contest as well, placing in the top five in many of those categories.

“We would like to thank all the people in this community who support us and our products,” shared Widmer. “We could not do it without your support.”

Wallendal Earns Master Cheesemaker Certification

Along with celebrating its Best in Class win at the World Championship Cheese Contest, Widmer’s is also celebrating the Master Cheesemaker certification of Dustin Wallendal.

“He put a lot of hard work into earning the Master Cheesemaker certification, and we are proud to have him on board here,” said fellow Master Cheesemaker Widmer.

Only seven cheesemakers were awarded the Master Cheesemaker certification in 2026. Outside of Switzerland, Wisconsin is the only place worldwide where this certification is bestowed.

“The Master Cheesemaker certification is an advanced, hands-on program that recognizes expertise in specific cheese varieties, focusing on both the science and craftsmanship behind cheesemaking,” explained Wallendal. “It’s one of the highest honors in the industry, especially here in Wisconsin, where cheesemaking has such a deep heritage.”

For Wallendal, earning his Master certification was the obvious next step in his career. His desire to increase and refine his knowledge and skills and “to contribute to maintaining and elevating the quality standards our state is known for” inspired him to seek the certification.

According to Wallendal and Widmer, becoming a Master Cheesemaker is an intense and rigorous process that can take years to complete. Before a person can become a certified Master Cheesemaker, they must have been a licensed cheesemaker for at least ten years.

“From there, candidates enroll in a program that combines advanced coursework—covering microbiology, food safety, and dairy science—with hands-on production work,” said Wallendal. “You specialize in specific types of cheese and must demonstrate consistent excellence in making them. There are also evaluations, grading of your cheese, and ongoing education requirements. It’s a balance of science, precision, and artistry.”

Wallendal specialized in brick and cheddar cheeses, earning his certification in both types.

“Earning this certification is incredibly meaningful. On a personal level, it represents years of dedication, hard work, and passion for the craft. It’s a proud moment not just for me, but for everyone who supported me along the way,” stated Wallendal. “Professionally, it adds credibility and trust—it shows that I’m committed to producing the highest quality cheese possible. It also motivates me to keep learning, innovating, and mentoring others in the industry.”