The big wheelThe wheels of Wisconsin

[...]for snacking, it's a perfect cheese because you have no lactose, [it's] lower-fat, high-protein [and has] calcium," said Megevand, who is from France but has worked in the United States for 40 years. Besides Parmesan, the plant makes Asiago, Romano, fontal, mascarpone and a variety of alpine cheeses under its own brands (including Cello and Yellow Door Creamery) as well as products for industrial users and private label accounts. Italian engineers and cheesemakers traveled from Italy to Turtle Lake (along with translators from the Twin Cities) to teach the staff how to operate the equipment to make a high-quality mascarpone. The plant, he added, "makes spectacular cheese" Cheese industry leadership Besides educating its own employees, Lake Country Dairy is involved in industry-wide training courses through the Center for Dairy Research at the University of Wisconsin-Madison and with other organizations. Giving back In a way, the story of Lake Country Dairy really is about giving back to the community and to the cheese industry.