Wisconsin Master Cheesemakers
Brian got his first job in a cheese plant at age 16. Over the next 34 years, his career path would lead him from cheesemaker to management and, ultimately, to the Wisconsin Master Cheesemaker® program. "I saw entering the Master's program as a challenge and something that I really wanted to do," he says. "It's something that very few people have accomplished." A Master in the production of Monterey Jack and Cheddar, Jackson has spent more than half of his career with Foremost Farms USA where he's plant superintendent at the Marshfield plant.
Prior to 1850, nearly all cheese produced in the United States was Cheddar. Cheddar production in Wisconsin began in the mid-1800s and by 1880, more Cheddar was produced in Wisconsin than any other cheese variety. Today it accounts for a large percentage of the cheese made in the state, making Wisconsin the leader in U.S. Cheddar production. Usually golden but also available in white, Cheddar has a rich, nutty flavor that becomes increasingly sharp with age, and a smooth, firm texture that becomes more granular and crumbly with age.
Scotsman David Jacks first produced Monterey Jack in Monterey, California in the 1890s, and this popular cheese retains its place name even when made elsewhere. Available plain or flavored, it has a delicate, buttery and slightly tart flavor and a creamy, open texture. It is an excellent melter.