Agropur inc.

3500 E. Destination Drive
Appleton, WI 54915
Agropur inc, formerly known as Trega Foods, is a worldwide supplier of award winning cheese & whey products. With more than 300 employees & 3 facilities located in Weyauwega, Little Chute, & Luxemburg, WI, Agropur's rich cheesemaking tradition is the gold standard by which so many other cheesemakers measure their product. Four of our cheesemakers, Terry Lensmire, Dan Stearns, Roger Krohn, & Pat Doell have earned the right to be called Wisconsin Master Cheesemakers, the highest honor bestowed on cheesemakers by our Wisconsin dairy industry. Our three locations specialize in different aspects of cheese & whey processing. Integrity, honesty, fairness, & hard work are the foundation of our successful plants. These values, along with a commitment to innovation & quality, will ensure our continued success in the 21st century. In 2008, Agropur, Canada’s largest dairy cooperative, acquired the three Trega Foods plants. Agropur is continuing the award winning tradition of Trega Foods, now under the name Agropur inc.


& counting...

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Master Cheesemakers At Agropur inc.

Tom Blauert
Tom Blauert
Tom takes great pride in being a part of the Wisconsin cheesemaking tradition. He was certified in 2000 as a Master cheesemaker in mozzarella and low-fat mozzarella and has been involved in mozzarella production for over twenty five years. Through his participation in the Wisconsin Master Cheesemaker® program, Blauert hopes that he and other Wisconsin cheesemakers can "bring about new Wisconsin cheesemaking traditions."
Master Cheesemaker Certified in: Mozzarella
Terry Lensmire
Terry Lensmire
Terry learned the art of cheesemaking from his father and grandfather and received his Wisconsin Master Cheesemaker certifications for cheddar, Monterey jack, mozzarella and provolone cheeses. He is considered one of the country's most experienced cheesemakers and has shared his experience through seminars in Wisconsin, California and Minnesota, and by working with University of Wisconsin-Madison professors. His certification is a "sign of commitment," he says. "I'm committed to obtaining more knowledge about cheesemaking and applying the knowledge."
Master Cheesemaker Certified in: Cheddar, Monterey Jack, Mozzarella, Provolone
Daniel Stearns
Daniel Stearns
Dan grew up on a dairy farm and credits that background for making it easy for him to understand the importance of the Wisconsin Cheese industry. "I love everything associated with Wisconsin Cheese," he says. Today, Dan holds his Wisconsin Master Cheesemaker certification for cheddar cheese. He says the program challenged him to try new methods of cheesemaking which will help him make an even better product. Dan currently serves as Cheddar Technical Manager, consistently making and grading award-winning cheeses.
Master Cheesemaker Certified in: Cheddar
Roger Krohn
Roger Krohn
A third generation Wisconsin Cheesemaker, Roger began his career at age 14 working in the family business alongside his father, who he reveres as his mentor and "major influencer." With more than 40 years in the business, Roger appreciates the expertise and resources available at the Center for Dairy Research, and the unique marketing support opportunities available through the Wisconsin Master Cheesemaker® program. Roger is certified as a Wisconsin Master Cheesemaker for mozzarella and provolone cheeses. Today, Roger is Cheese Technical Manager for the Luxemburg location of Agropur where he continues to produce award-winning cheese varieties.
Master Cheesemaker Certified in: Mozzarella, Provolone
Pat Doell
Pat Doell
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: Mozzarella, Provolone

Cheeses Offered by Agropur inc.

The Wisconsin Master Cheesemaker® Program

Meet the Masters of the Craft

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