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!

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Headquarters

Saputo Cheese USA Inc.

10700 Research Drive

Milwaukee, WI 53226

262-677-3407

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Private Label
Kosher
Organic
Custom Manufacturing/Packaging Capabilities

Patrycja Blachuta

Communications Advisor

Contact

Phone 1: 847-267-1100

patrycja.blachuta@saputo.com

Address

One Overlook Point

LINCOLNSHIRE, WI 60069

Kurt Heitmann

Kurt joined Alto Dairy in 1972 and 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, he has his Wisconsin Master Cheesemaker certifications in cheddar, mozzarella, colby and monterey jack. Kurt is a cheese production specialist at Saputo Cheese USA’s Waupun plant supporting mozzarella. (Master Cheesemaker Certified in Cheddar, Colby, Monterey Jack, Mozzarella)

Allan Scott

Al’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, Al has lived that passion to its fullest, and is now a Wisconsin Master Cheesemaker certified in mozzarella and provolone. He currently works as a Cheese Technical Services Coordinator at Saputo Cheese USA where his extensive knowledge is integrated into many pasta filata type cheeses at multiple Wisconsin plants. (Master Cheesemaker Certified in Mozzarella, Provolone)

Gregg Palubicki

Gregg has been devoted to the art of cheesemaking for 42 years. He’s pursued perfection in cheddar and colby since the 1970s, and is certififed in both. Gregg’s afinity for cheesemaking is evident in his role as Cheese Technical Services Coordinator at Saputo Cheese USA, where he supports 25 recipes not only in cheddar and colby, also blue veined and hard Italian cheese varieties across multiple cheese manufacturing facilities. (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 holds Wisconsin Master Cheesemaker certifications in cheddar and mozzarella. He is currently working at Saputo Cheese USA’s Waupun plant as a production supervisor making eight mozzarella and two provolone recipes. (Master Cheesemaker Certified in Cheddar, Mozzarella)

Noah Dietelhoff

It’s not often that a high school job turns into a lifelong career, but that’s the case with Noah Deitelho . He got his cheesemaker license in 2001 and has been honing his craft ever since. His certifications include mozzarella and provolone. Deitelhoff has helped develo and fine tune these cheeses at the Saputo plant he currently works at. (Master Cheesemaker Certified in Mozzarella, Provolone)