Because of spam, I personally moderate all comments left on my blog. However, because of health issues, I will not be able to do so in the future.

If you have a personal question about LI or any related topic you can send me an email at I will try to respond.

Otherwise, this blog is now a legacy site, meaning that I am not updating it any longer. The basic information about LI is still sound. However, product information and weblinks may be out of date.

In addition, my old website, Planet Lactose, has been taken down because of the age of the information. Unfortunately, that means links to the site on this blog will no longer work.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on or Almost 100,000 words on LI, allergies, milk products, milk-free products, and the genetics of intolerance, along with large helpings of the weirdness that is the Net.

Friday, May 11, 2007

Lactose-Free Yogurt Cheese

Every discipline has its experts, its certification programs, and its academic degrees. Even cheese.

The University of Wisconsin-Madison is home to the only doctorate-level cheesemaker training program in the United States. The program, administered by the Center for Dairy Research, was established in 1994 and has graduated 49 cheesemakers. Cheesemakers can earn a master's certificate in a variety of cheeses, including Cheddar, Gouda, Swiss, Havarti, Brie, farmer's and feta.

That's what Shannon Green wrote in the Monroe Times. The article was celebrating Paul Reigle, 42, of Maple Leaf Cheesemakers, Inc., who was awarded a master certification for the production of yogurt cheese last month.

Photo credit: Brenda Steurer

Participants in the master's program must take up to five advanced cheesemaking courses over three years, provide regular samples of their chosen product, have their facility inspected by a board of experts and take several exams.

Reigle said his final exam contained 99 questions and took him approximately 40 hours over the course of a month to complete.

He took courses in grading cheese, aging, pasteurization and sanitation. Each course requires at least 16 hours of instruction.

And what about that lactose-free real milk cheese?
Yogurt cheese is a semi-soft cheese with a mild flavor and is considered a healthful cheese, containing active acidophilus cultures.

"It's lactose-free, so anybody can eat it," Reigle said.

Maple Leaf produces four flavors of yogurt cheese: plain, jalapeno, black pepper and tomato basil. The cheese is sold locally at Brennan's, among other places.

You can find a longer article about Paul Reigle here.

Contact info: Maple Leaf Cheesemakers, Inc.
N890 Twin Grove Rd
Monroe, WI , 53566-9520
Phone: 608-934-1234
FAX: 608-934-1235

Contact info: Brennan's
Brennan's Country Market
19000 West Bluemound Road
Brookfield, WI 53005
(262) 285-6606

Brennan's Country Market
5533 University Avenue
Madison, WI 53705
(608) 233-2777

Brennan's Country Market
1422 Northport Drive
Madison, WI 53704
(608) 241-2969

Brennan's Country Market
8210 Watts Rd.
Madison, WI 53719
(608) 833-2893

Brennan's Country Market
701 8th Street
Monroe, WI 53566
(608) 325-4433

Brennan's Country Market
218 Hoesly Drive
New Glarus, WI 53574
(608) 527-4383

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