Raised in a cheesemaking family and mentored by his father and uncle, fellow Master Cheesemaker Roger Krohn, there was never a doubt as to what path Pat Doell's career would take. He'd always wanted to make cheese and, with the exception of two years away to earn an Associate Degree in food science, that's been his life's work—all at the same plant next door to his childhood home in Luxemburg, Wis. Originally Krohn Dairy, the plant was later sold to Trega Foods and is now owned by Agropur. Its specialties, and Doell's, are provolone and mozzarella, the two varieties for which he is now certified as a Wisconsin Master Cheesemaker. "It's a great honor to be counted among the other Masters," he says. "It's also great for our company to be able to use that Master's Mark on our products. It's something we take pride in."
Master Cheesemaker Certified in: