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Ervin Niec
When asked why he has continued working at Black Creek for nearly 28 years, warehouse supervisor Ervin Niec simply replies, “I like what I am doing.”
A modest man who takes pride in the organization of his warehouse, Ervin is quick to give credit to the other warehouse employees for making the plant a friendly place to work. “I get along with everybody. We all work hard to get the job done,” he said.
Ervin possesses a truly cooperative attitude and believes this is an essential part the cheese plant’s appeal.
“I like this cheese because it is made right here and it is good,” this Black Creek, Wisconsin native said. “It is good cheese because of everything that goes into it – and because of everyone involved in making it.”
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John Doherty
Black Creek Classic is the articulately crafted product of cheese plant workers like John Doherty. For 27 years, John has had his hands in all stages of cheese production. He is a licensed cheesemaker and hopes to some day become a Master Cheesemaker.
“Black Creek Classic is good cheese because good people make it,” John stated. “Everybody watches what they are doing and works together. A lot of the other employees have been here for a long time too.”
John enjoys being a part of this small-scale cheese plant because it is an “easy-going place to work.” He values the heritage of Black Creek Classic, as well as the principles of working with a farmer-owned cooperative.
John has passed on his pride in producing fine cheese to his two children, Jessica and Jason, who also work in the cheese plant. Generation after generation, Black Creek Classic will sustain itself as a hand-crafted Wisconsin tradition.
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Stanley Greetan
As an employee at the Black Creek plant for over 38 years, Stanley Greetan has seen many changes over the years. Even though much of the cheesemaking process has become more mechanized in Black Creek’s modern cheesemaking facilities, employees such as Stanley Greetan still have a vital role in following the time-honored traditions in making Black Creek Classic cheeses.
In a given day, Stanley can be seen anywhere on the production floor assisting with all parts of the cheesemaking and packaging process. He says that he truly enjoys working at Black Creek and says that he has “a lot of respect” for the people that he works with. Stanley is quick to credit the cheesemakers and other employees from Black Creek who strive to produce only the best quality for consumers.
“I like my aged cheese,” shares Stanley when asked about the product that he helps to craft. With nearly four decades of experience in the Black Creek plant, there is no doubt that Stanley Greetan is one of Black Creek’s most devoted employees.
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Chris McCarthy
As a lab technician at the Black Creek cheese plant, Chris McCarthy takes pride in guaranteeing only the highest quality of cheese for customers of Black Creek Classic Cheddar. Chris conducts the final analysis of Black Creek cheeses to ensure a proper butterfat level, moisture content, pH, and salt levels.
“I love aged cheese—especially Black Creek Cheddar,” says Chris when asked about the product she so carefully inspects. Black Creek’s heritage and time-honored traditions help to craft the distinct, robust flavors found in Black Creek Classic Cheddar.
For 20 years, this local resident of the Black Creek community has cherished her time working at the Black Creek plant. Chris credits Black Creek for being a “good place to work” because of the close-knit atmosphere where “everybody knows everyone else.”
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Ron Court
Ron Court, like all of the employees at the Black Creek plant, has a critical role in ensuring only the highest quality of Black Creek Classic cheeses. For over four years, Ron has directly worked in the cheesemaking process. He ensures that specific time, temperatures, and salt levels are met in every vat of cheese. Time-after-time, Black Creek Classic Cheeses are consistently made at the Black Creek plant.
“We monitor anything that may affect the moisture and taste of our cheese,” says Ron Court about his role in the cheesemaking process.
As emphasized by Ron, employees at Black Creek take pride in “making cheese right.” Ron has thoroughly enjoyed working at Black Creek because of the “good-natured people” that take pride in making award-winning Black Creek cheeses. |
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Tom Dorn
From start to finish, Tom Dorn has been involved in all steps of cheese production at the Black Creek cheese plant for 25 years.
“The people are decent,” said Tom, “I have always liked it here.” That is why this Black Creek native has stayed working at this local cheese plant that turns out a delicious premium product made from near-by dairy farms’ milk.
Tom is quick to cite the pride demonstrated by the plant employees and the cooperative attitude they display when working together to make cheese.
Simply stated, “People who work here care about what they are doing,” and according to Tom, that is what makes Black Creek Classic so good.
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