Traditional quality handed down through generations
Passing down tradition from father to son.
Gregg and his father, Ray, are keeping our tradition of quality in the family. Ray started working for Black Creek in 1959 as a cheesemaker eventually becoming the Plant Manager.
While still in grade school, Gregg would come to work with his father to watch the cheese making process.
“Dad would go to work real early at about 3 am, but he always had time for us,” Gregg said. “I can remember coming with him if he had to check on a batch during the weekend.”
Gregg started working for Black Creek in 1975 becoming a licensed cheesemaker in 1981 and a Certified Wisconsin Master Cheesemaker in 2005. He said, “I was lucky to start working at a time when there were a lot of experienced cheesemakers. I learned a lot from them. The more I learned, the more I wanted to make it my career.”
Sharing their work at Black Creek has brought the generations closer together. “ Dad always told me there was something new to learn every day about making cheese,” says Gregg. “Now I’ve made that one of my personal goals. I try to learn a little more every day, to improve the process just a little bit.”