Being a Cheese Technologist Is a Dream Job

Grading cheese sounds like a dream job. For Dean Sommer, who's a Cheese & Food Technologist at the Center for Dairy Research at University of Wisconsin-Madison, it totally is.

Dean Sommer knows everything there is to know about cheese—from the differences between imported and domestic, to getting the perfect stretch on your grilled cheese sandwich, to correctly pronouncing Gouda. He has more than 18 years of experience in the dairy industry, and uses his B.S. in Biology and Chemistry as a resource to help producers and manufacturers bring you the quality nutrition and delicious dairy you crave. You may think he’d get a little overwhelmed by all the dairy he encounters at work, but Dean says he eats cheese almost every day. (Bonus: In his interview, he gives some tips on how to eat your string cheese!)

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