(Earned his first Wisconsin Master Cheesemaker certificate in 1999)
As a five-time graduate of the program, Bruce Workman holds the most Wisconsin Master Cheesemaker certifications of anyone in the state. Workman is certified in a total of 11 cheeses: butterkase, baby Swiss, specialty Swiss, Emmentaler, raclette, Gruyere, Havarti, Gouda, brick, Muenster and cheddar. Workman began working in the industry before and after school at the age of 16, and at 18 he became a Wisconsin licensed cheesemaker. By 1999, when he received his first Wisconsin Master Cheesemaker certification, Workman had been working in a plant that produced mostly European cheeses. It was this experience that shaped his desire to pursue certification in European cheeses. At Edelweiss Creamery, located in Monticello, Wisconsin, Workman and his staff of 11 produce 23 cheeses, including many in which he is certified. Workman founded Edelweiss Creamery in the same location that has been home to cheesemaking since 1936. After 43 years of making cheese, Workman says he would like to slow down on his responsibilities in the production room and focus on training the next generation at Edelweiss.