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Krohn retires as a chip off the old cheese block

You will still see his name out front, but not the man himself making the cheese at Agropur’s Luxemburg plant and Krohn Cheese Store. After nearly 50 years of cheese making, Roger Krohn called it a career on Thursday. A third-generation cheesemaker, Krohn started as a teenager alongside his father when the family business was nowhere near the size the plant is today. He has since become one of over 60 Master Cheesemakers in the state, staking mozzarella and provolone as his claim to fame. In 2020, he was the recipient of the Wisconsin Cheesemaker’s Association Life Member Award, which is the organization’s highest honor. Speaking to Door County Daily News last year, Krohn called cheesemaking a passion and gave a lot of credit to Agropur’s member farms for the high-quality milk they produce.

Krohn’s final entries to contests this year certainly did not disappoint judges. He won the Wisconsin State Fair Dairy Products Contest for his smoked provolone and provolone cheese entries. His mozzarella took second place in the World Championship Cheese Contest in March. The family tradition will continue at the Luxemburg plant where Krohn’s nephew and Master Cheesemaker Pat Doell also works. 


You can listen to our full interview with Krohn from last year here

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