Saputo Cheese USA Inc.

Saputo Cheese places a high value on developing its brands, producing a wide assortment of cheeses and providing consistency, value and flavor. And you'll find quite a few here! Like the Stella® brand cheeses that have been made in northern Wisconsin for more than 85 years. The Treasure Cave® includes cave-aged blue, as well as gorgonzola, feta and parmesan. Black Creek® cheddars, aged in 9-month, 2-year and 3-year options, are crafted under the supervision of Wisconsin Master Cheesemakers, as are Alto® cheeses, artisan American classics. The company also makes Saputo® Premium Gold mozzarella, Lorraine® and Lugano® mozzarella. Consistency, value, flavor and Wisconsin cheese for all!

128

Headquarters

Saputo Cheese USA Inc.

10700 Research Drive

Milwaukee, WI 53226

262-677-3407

Visit Website

Private Label
Custom Manufacturing/Packaging Capabilities

Patrycja Blachuta

Communications Advisor

Contact

Phone 1: 847-267-1100

Address

One Overlook Point

LINCOLNSHIRE, WI 60069

Kurt Heitmann

Kurt has long been committed to excellence. Since joining Alto Dairy in 1972, he’s kept up with cheesemaking trends by taking courses at the University of Wisconsin-Madison. His upbringing on a dairy farm taught him to relish a challenge, like trying different ‘make’ processes for his cheeses. As a result, Kurt has his Wisconsin Master Cheesemaker® certifications in cheddar, mozzarella, Colby and Monterey jack. (Master Cheesemaker Certified in Cheddar, Colby, Monterey Jack, Mozzarella)

Allan Scott

Allan’s devotion to cheesemaking took a few years to blossom. He didn’t grow up in a cheesemaking family, so it took a high school job to really develop a passion for the craft. Since then, Allan has lived that passion to its fullest, and is now a Wisconsin Master Cheesemaker® certified in mozzarella and provolone. (Master Cheesemaker Certified in Mozzarella, Provolone)

Gregg Palubicki

Gregg has been devoted to the art of cheesemaking for more than 30 years. In particular, he’s pursued perfection in cheddar and Colby since the 1970s, and is now certified in both. Gregg’s affinity for cheesemaking is evident in his role as Cheese Technical Services Coordinator at Saputo. (Master Cheesemaker Certified in Cheddar, Colby)

Ken DeMaa

A part-time job during high school at Alto Dairy launched Ken’s cheesemaking career. After graduating, he took on a full-time position and more responsibility, so he went back to school for his cheesemaking license. Ken now works at Saputo Cheese, holding Wisconsin Master Cheesemaker® certifications in cheddar and mozzarella. (Master Cheesemaker Certified in Cheddar, Mozzarella)

Noah Dietelhoff

Tinkering with make procedures and learning more about the craft is what Deitelhoff really enjoys about cheesemaking. Deitelhoff applied and successfully completed the program but admits that it wasn’t easy. “It was tough. There is a lot of class time, which is kind of daunting.” His certifications include mozzarella and provolone. Deitelhoff has helped develop and fine tune these cheeses at the Saputo plant where he currently works. (Master Cheesemaker Certified in Mozzarella, Provolone)