Black Creek® premium Cheddar cheese is born in Wisconsin's Fox River Valley, an area known for its rich soil and picturesque pastureland. The region's cows graze on these nutrient-rich grasses producing distinctly rich and creamy milk.
“Great cheese starts with great milk, and we're blessed to be located in a part of Wisconsin that has incredibly rich, verdant grasses for our cows to graze on,” says Gregg Palubicki, Certified Master Cheesemaker at the Black Creek plant. Under Gregg's watchful eye, the milk from the region's cows is conscientiously cultivated into full-flavored, award-winning Black Creek® Cheddar.
Gregg also credits the brand's distinctive flavor profile to the experienced cheesemakers at the plant. “I'm blessed to work with guys that have been making cheese for twenty-five or more years,” he says. “Cheesemaking is a very intuitive process. You really have to understand the science behind every step and these guys 'get it.' Their skills and expertise allow us to produce the finest cheeses possible.”
Gregg has been working at Black Creek for more than 30 years. His father started working in the plant in 1959, and early childhood visits to the facility with his dad sparked an interest in cheesemaking that continues to this day. He started formally working at Black Creek in high school, waking up at 4 a.m. to put a full four hours in at the plant before school. While there, he learned priceless cheesemaking lessons and gained an admirable work ethic from his father. Today Gregg supervises all cheesemaking at Black Creek, passing along his knowledge and skills to the cheesemakers of tomorrow.