(Earned her Wisconsin Master Cheesemaker certificate in 2013)
At the Sartori cheese company, based in Plymouth, Wisconsin, Pam Hodgson is responsible for developing new cheeses to meet desirable specifications, researching cheesemaking methods, and evaluating and addressing issues of quality. After graduating from CALS with a degree in dairy science, Hodgson began her career as a dairy nutritionist for a large cooperative. After starting a family, Hodgson wanted a job that required less travel, which led her to the science and art of cheesemaking. Her passion is deeply rooted in her family’s connection to the craft, she says. Her grandfather, a CALS Dairy School graduate, was an award-winning cheesemaker—and now her daughter is pursuing a career in cheesemaking as well. “Our cheesemaking genes must be pretty strong,” says Hodgson, who has Master Cheesemaker certifications in fontina and open hard cheeses.