Meet Our Master Cheesemaker – Jamie Fahrney
Jamie Fahrney – Our Master Cheesemaker, Jamie captivates what it is to be a craftsman in cheesemaking. Jamie has spent the past 40 years mastering his craft in Baby Swiss, Brick, and our legendary Limburger cheeses. A top contender for local, national and world shows – he demonstrates what it is to understand the nuances that make our cheese so great! A highlight for Jamie is earning the coveted H.P. Mulloy award for total high score of all Wisconsin competitions in 2015.
What goes around comes around for this guy! After earning his cheesemaker license here at the Chalet under Albert Deppeler’s tutelage, he went off to carve his own path earning multiple local, national, and world awards in several cheese styles. What a better way to utilize Wally’s talent, than to have him heading up the Deppeler Factory – you know the factory where the 2020 World Champion Swiss Wheel was produced?!?!
Michael Nelson looks at every day as a learning opportunity. Even though he has won numerous awards over the years, i.e. World, U.S. and State Championships, Mike feels that running the Chalet’s Deppeler plant gives him the most satisfaction. Mike attributes his father as the most influential person in his life. His Dad encouraging him to try his very best each day. No wonder the cheese Mike produces at the Deppeler Plant keeps getting better and better every day.
Rick Buss – Rick must run on energizer batteries – he never stops! You can find him honing his craft in the make room or the cellar, learning what makes a factory tick and working with customers. His dedication to the industry is illustrated by his cheese sampling trier tattoo. Under the tutelage of Jamie and surrounded by experienced cheesemakers, the sky’s the limit for this guy!
If you want to catch Joey in action, you’ll need to be here early. Joey is the cheesemakers who turns the lights on and has the factory running each morning, ready to produce your favorite cheeses.
Silvan has learned from some well-known cheesemakers; Albert Deppeler, Fritz Kopp and Myron Olson. He says they taught him to take meticulous records and to look always look at biological, chemical and physical qualities of the cheese when diagnosing problems. Silvan started at Chalet Cheese in 1995 and obtained his cheesemaker license in 1996. Silvan has been awarded 1st, 2nd, and 3rd in various cheese contests and took top award in his class for Brown Swiss Cheddar at the American Cheese Society.