Bruce Workman is a Wisconsin master cheesemaker who has spent decades honing his craft and producing award-winning cheeses in Monticello.
But if he wants to make some butter to add to his Edelweiss Creamery line of cheeses, he has to work under the supervision of his friend, Al Bekkum, and tend to 30 gallons of cream turning around and around for an hour or more.
That's because Wisconsin is the only state that requires a buttermaker license, and it's an arduous process to get one. Bekkum earned his license years ago while working at a dairy plant. Workman does not have one.
"If you've got a master cheesemaker who can't churn butter, something is wrong," Workman said. "I realize it's a second part of the process of handling the milk, but you watch it go around. It's pretty easy."
It may soon get easier for would-be buttermakers throughout Wisconsin.
To read the rest of this story please go to: Wisconsin State Journal