Druart named the 2016 Grand Master Cheesemaker
The Wisconsin State Fair Dairy Promotion Board raised $36,245 for student scholarships and dairy promotion activities during the annual cheese and butter auction featuring the top entries in the State Fair’s cheese and butter competition.
Marc Druart, a cheesemaker at Emmi Roth USA in Monroe, was named the 2016 Grand Master Cheesemaker during the Blue Ribbon Cheese & Butter Auction. Druart earned the coveted title with his Roth Private Reserve, the first place entry in the Smear Ripened Cheese Class.
Leading off the auction was 18 pounds of Druart’s award-winning cheese, which sold for $1,530 to Chr. Hansen of Milwaukee.
Druart grew up in northern France and, as a teenager, left to attend the National Dairy School in Jura – the premier cheesemaking region of France.He received his (Brevet de Technicien Superieur) from the National Dairy School of Poligny, France, in 2000. After graduation, he traveled the world working for various cheese and dairy companies in the U.K, New Zealand, and the USA.
In 2011, Druart joined Emmi Roth USA’s team and now holds the position of Senior Director of Research & Development. Additionally, he serves as a board member at the American Cheese Society, and he is a Garde et Juré at La Guildes Internationale des Foragers.
In his absence, due to the birth of his child, bidders viewed a video featuring the cheesemaker who talked about his experience in the cheese business.
Other auction results
Mild Cheddar, made by Dan Stearns, Agropur, Weyauwega and purchased by Masters Gallery Foods, Plymouth for $1600.
Baby Swiss, made by Joey Jaeggi, Chalet Cheese Co-op, Monroe sold for $1000 to Berenz Packaging, Menomonee Falls.
Mediterranean Feta, made by Steve Buholzer, Klondike Cheese Co., Monroe purchased by Wells Fargo, Milwaukee for $425.
Cranberry Cinnamon Goat Cheese, made by Team Woolwich, Saputo Specialty Cheese, Richfield was purchased by Wisconsin Aging & Grading Cheese, Kaukauna for $400.
Smoked Gouda, made by Maple Leaf Cheesemakers Team, Maple Leaf Cheesemakers, Monroe sold to Beer Capitol, Sussex for $600.
Pasteurized Process American, made by Team AMPI, AMPI, Portage sold to Wisconsin Aging & Grading Cheese, Kaukauna for $300.
BellaVitano Gold, made by Mike Matucheski, Sartori Company, Antigo, sold to Saz’s, Milwaukee for $2,200.
Dill Havarti, made by Ron Bechtolt, Klondike Cheese Co., Monroe, sold to Nelson-Jameson, Marshfield for $400.
String Cheese made by Burnett Dairy Team, Burnett Dairy Co-op, Grantsburg sold to Nelson-Jameson, Marshfield for $1,500.
Caraway Brick made by John (Randy) Pitman, Mill Creek Cheese, Arena sold to Chr. Hansen, Milwaukee
Salemville Reserve Blue made by Team Salemville, Saputo Specialty Cheese, Richfield sold to John Yingling, Mequon for $600.
Reduced Fat Provolone, made by Team Clayton, Foremost Farms USA, Clayton sold to WE Energies, Milwaukee for $400.
Brick made by Dave Buholzer, Klondike Cheese Co., Monroe sold to Nelson-Jameson, Marshfield for $700.
Triple Cream Brie made by Lactalis American Group, Belmont sold to Wisconsin State Fair Park Board, West Allis for $750.
Colby Jack made by Team Alto, Saputo Specialty Cheese, Richfield sold to WE Energies, Milwaukee for $1,800.
Chèvre made by Clock Shadow Creamery Team, Clock Shadow Creamery, Milwaukee sold to Metcalfe’s Market, Madison for $950.
Low Moisture, Part-Skim Mozzarella made by Pat Doell, Agropur, Luxemburg sold to Ebert Enterprises, Algoma for $2,990.
Queso Para Fundir made by Dennis Schliem, Zimmerman Cheese, South Wayne sold to Wells Fargo, Milwaukee for $480.
Fontina made by Maple Leaf Cheesemakers Team, Maple Leaf Cheesemakers, Monroe sold to Beer Capitol, Sussex for $720.
Aged Cheddar made by Luke Kopecky, Land O’Lakes, Kiel sold to Masters Gallery Foods, Plymouth for $5,000.
Swiss & Almond Cold Pack made by Team Pine River, Pine River Pre-Pack, Newton sold to Saputo Specialty Cheese, Richfield for $1,800.
Feta in Brine made by Steve Webster, Klondike Cheese Co., Monroe sold to DSM Food Specialties, Waukesha for $1,000.
Chili Pepper Muenster made by John (Randy) Pitman, Mill Creek Cheese, Arena sold to John Yingling, Mequon for $1,110.
Blueberry Cobbler Cheddar made by Team Henning, Saputo Specialty Cheese, Richfield sold to Wisconsin Aging & Grading Cheese, Kaukauna for $600.
Pastorale Blend, made by Mike Matucheski, Sartori Company, Antigo sold to West Allis Cheese & Sausage Shoppe, West Allis for $2,100.
Havarti, made by Dave Buholzer, Klondike Cheese Co., Monroe sold to West Allis Cheese & Sausage Shoppe, West Allis for $3,800.
Salted Butter, made by Foremost Farms 3rd Shift, Foremost Farms USA, Baraboo sold to Nelson-Jameson, Marshfield for $1,400.
Also during the event scholarships were presented to six students who have been involved in dairy and plan careers in agriculture. Recipients include Meikah Dado, Amery, Emma Olstad, Stoughton, Brooke Trustem, Evansville, Ashley Bergsbaken, Bonduel, Kyle Karlen, Owen and Mariah Martin, Brooklyn.
Tim Slack of Fennimore served as auctioneer and Jill Makovec, Madison, was the emcee.