Saputo Cheese USA Inc.

One Overlook Point
Lincolnshire, IL 60069
Saputo Cheese places a high value on developing its brands, producing a wide assortment of cheeses and providing consistency, value and flavor. The Stella® brand cheeses have been made in northern Wisconsin for more than 85 years. The Treasure Cave® line 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.


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Master Cheesemakers At Saputo Cheese USA Inc.

Kurt Heitmann
Kurt Heitmann
Since Kurt joined Alto Dairy in 1972, he has been attending courses at the Center for Dairy Research and the University of Wisconsin to keep up with the latest cheesemaking technologies. He has always been fascinated with the "make" process, a term used by cheesemakers to describe the different procedures used to create cheese. Raised on a dairy farm, he says he loves the way every day in cheesemaking brings a new challenge. Kurt has his Master Cheesemaker certifications in cheddar, mozzarella, colby and Monterey jack. Now employed at Saputo Cheese USA, Kurt is a cheese production specialist at their Waupun plant which produces mozzarella. "The program provides a fabulous education," he says.
Master Cheesemaker Certified in: Cheddar, Colby, Monterey Jack, Mozzarella
Allan Scott
Allan Scott
Unlike many Wisconsin cheesemakers, Allan did not grow up in a cheesemaking family. His passion began with a high school job, and he has never looked back. One of the things he likes most about his profession is the variety. "Every day is different," he says. He describes the Master's program as a "great opportunity to challenge and further develop my cheesemaking knowledge." Additionally, he values the interaction with other cheesemakers. Today, Allan works in the Tech Service Group with Saputo Cheese. He is certified for mozzarella and provolone cheeses.
Master Cheesemaker Certified in: Mozzarella, Provolone
Gregg Palubicki
Gregg Palubicki
For the last 30 years, Gregg has been mastering the art of cheesemaking for Alto Dairy and Saputo Cheese. He is certified as a Master in cheddar and colby cheeses, varieties he's been making since the late '70s. Gregg enrolled in the Master's program to gain invaluable guidance and advice. It's clear that Gregg cannot envision himself in any other career. "Cheesemaking is a way of life, a lost art. I try to learn something new every day," he says. Gregg currently works as a Cheese Technical Services Coordinator for Saputo.
Master Cheesemaker Certified in: Cheddar, Colby
Ken DeMaa
Ken DeMaa
Ken's cheesemaking career began at Alto Dairy in 1975, where he worked part time during high school. After graduating, he took a full-time position and got more involved in the cheesemaking process. "Alto sent me to school to get my cheesemaking license in 1983, and after that, I really began getting good hands-on experience," he says. Today, Ken is an employee of Saputo Cheese and holds Master Cheesemaker certifications for cheddar and mozzarella cheeses. When asked what he thinks of the program, Ken says, "The Master Cheesemaker program was a very exciting opportunity to learn the art of cheesemaking and gain the knowledge to produce quality cheese."
Master Cheesemaker Certified in: Cheddar, Mozzarella

Cheeses Offered by Saputo Cheese USA Inc.

Other cheeses offered by Saputo Cheese USA Inc.

The Wisconsin Master Cheesemaker® Program

Meet the Masters of the Craft

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