Gary Grossen
Upon making cheese with his parents at a young age, Gary quickly realized something: despite advances brought on by new technologies, cheesemakers set themselves apart through their artistic skills and learned experience. With that in mind, he’s spent his career amassing Wisconsin Master Cheesemaker® certifications in brick, muenster, cheddar, havarti and gouda. Gary now makes a variety of cheeses at the Babcock Hall Dairy Plant at the University of Wisconsin-Madison. (Master Cheesemaker Certified in Brick, Cheddar, Gouda, Havarti, Muenster)