Steve Bechel
Steve Bechel got into cheesemaking in
2000, at Eau Galle Cheese. “As I started
learning to run the vats and working on
some of the equipment, I became very
interested. What I thought was going to
be a very repetitious job, became
something new every day. It has now
been over 20 years and I am still learning
every day.” In addition to learning about
the science behind cheesemaking, Bechel
said he really enjoys making cheese and
working for a smaller company like Eau
Galle Cheese. He is certified in parmesan
and romano cheese. (Master Cheesemaker Certified in Parmesan, Romano)