There are cheeseheads, and then there are people like Gary Grossen.
Born above a Green County family cheese factory in 1949, he has curds in his genes, one could almost say. He became a master cheesemaker in 1968 and a genuine sense of joy and a deep affection for the process permeate the conversation when he talks about cheesemaking.
Most recently, UW-Madison’s Babcock Hall Dairy Plant has been reaping the benefit of his years of experience, and their list of recent awards stands as proof of his skills.