Home Industries Manufacturing On the job with: Sartori Cheese

On the job with: Sartori Cheese

By
Brandon Anderegg
-
Hodgson grew up in a family of dairy farmers in Sheboygan County. She started as a cheesemaker at Sartori Cheese in 2005 before becoming a master cheesemaker in 2013.
Hodgson grew up in a family of dairy farmers in Sheboygan County. She started as a cheesemaker at Sartori Cheese in 2005 before becoming a master cheesemaker in 2013.

Pam Hodgson is one of the world’s few certified master cheesemakers – a title that requires a decade-long commitment to the art of cheesemaking to achieve – and only the second woman to ever hold the designation.  At Plymouth-based Sartori Cheese, Hodgson is tasked with developing new cheeses and flavor profiles. The composition of milk

Already a subscriber? Log in

To continue reading this article ...

Subscribe to BizTimes today and get immediate access to our Insider-only content and much more.

Learn More and Subscribe Now
  • Critical Milwaukee and Southeastern Wisconsin business news and analysis updated daily.
  • 16 issues per year delivered in print or digitally
  • Unlimited access to all insider only content on our website, on any device.
  • Free email alerts.
  • Extra bonus issues (STUFF and Giving Guide)
  • Discounted in-person event registration

Click here to purchase a sharable paywall bypass link for this subscriber-only article.

RELATED ARTICLES

Copyright ©2024 BizTimes Media, LLC. All Rights Reserved.

Pam Hodgson is one of the world’s few certified master cheesemakers – a title that requires a decade-long commitment to the art of cheesemaking to achieve – and only the second woman to ever hold the designation. 

At Plymouth-based Sartori Cheese, Hodgson is tasked with developing new cheeses and flavor profiles. The composition of milk varies from season to season, which makes crafting a cheese with a consistent taste in each bite challenging. 

As Hodgson describes it, cheesemaking is a biological process involving living organisms that need to be kept healthy and controlled to grow at the right rate. The cheesemaking process, she says, can be compared to a spider’s web – when tweaking a variable, the whole web vibrates, impacting certain elements of the final product. 

Sartori, a family-owned business, produces 12 cheese varieties and sources all of its dairy from farms within a 60-mile radius of its production facilities in Plymouth and Antigo.

[gallery columns="1" size="full" td_select_gallery_slide="slide" ids="534038,534039,534040,534041,534042"]

Stay up-to-date with our free email newsletter

Keep up with the issues, companies and people that matter most to business in the Milwaukee metro area.

By subscribing you agree to our privacy policy.

No, thank you.
Exit mobile version