Cheese State University’s Highest Distinction Honors Those Who Carry Cheese Expertise Forward

MADISON, Wis.  — Cheese State University (CSU) has established its highest distinction, the Cheese State Laureate Society, recognizing cheese professionals whose commitment to learning extends beyond expertise to leadership, stewardship and service to the wider cheese industry. 

The new distinction builds on Dairy Farmers of Wisconsin’s (DFW) broader work to develop knowledgeable, engaged cheese professionals who can champion specialty cheese, connect consumers with the work of cheesemakers and ultimately help build demand for Wisconsin Cheese. 

“When DFW launched CSU, we wanted to offer more than just basic education,” said Molly Browne, Education Director for Dairy Farmers of Wisconsin. “We wanted to foster the kind of curiosity that stays with someone throughout a career and becomes knowledge they share with others. When that happens, everyone benefits, from Wisconsin dairy farmers and cheesemakers to the retailers and the next monger stepping behind the counter.” 

The Laureate Society builds on CSU’s existing Graduate and Scholar credentials, which take students from cheese-counter fundamentals through an immersive curriculum spanning cheesemaking, sensory evaluation, pairing, merchandising and sales. Unlike those course-based credentials, Laureate status cannot be sought through an application or achieved by completing another course. It is earned over time through continued learning, meaningful contributions to the cheese community and distinguished service to the industry. 

The five inaugural Laureates demonstrate what that commitment looks like across the cheese industry:

• John Braga, ACS CCP®, Wholesale Cheesemonger: Braga carries an enduring curiosity for cheese through his work in wholesale, education and international judging. He is equally committed to sharing what he learns, becoming a trusted resource for colleagues and fellow cheese professionals. 
• Emilia D’Albero, Sales and Marketing Manager, Meilleure Fromagère du Monde 2025: D’Albero carries lessons from behind the counter and the international competition stage back to other mongers through education and mentorship. An early CSU contributor, she helps other students build the knowledge and confidence to pursue their own ambitions. 
• Andy DeCou, Director of Specialty Deli Sales: DeCou makes education central to his work, helping more than 130 Advantage Solutions team members become CSU Graduates or Scholars this year. His work continues the cycle of mentorship he credits with shaping his own 15-year career in cheese. 
• Kyra James, Food Educator Consultant and Store Manager: James turned a part-time job at Formaggio Kitchen into a 15-year career centered on cheese education, from teaching tastings to developing curriculum and creating her own path through Own Your Funk. She now encourages other cheese professionals to seek opportunities, keep learning and make their own mark on the industry. 
• Hanna Lee, Cheesemonger: Lee’s experience spans the cheese counter, hands-on production and monger competitions, including first-place finishes at Young Cheesemonger of the Year in 2025, with support from DFW, and the Cheesemonger Invitational in 2026. Her time at Wisconsin’s Uplands Cheese deepened her appreciation for the monger’s role in connecting the work of cheesemakers with customers. 

Each year, selected CSU students will join the Laureate Society in recognition of sustained engagement with cheese education, participation in CSU and distinguished service to the industry. 

“The hope is that every Laureate sees this not simply as recognition of what they have accomplished, but as an invitation to keep going,” Browne said. “There is always more to learn about cheese and more people to share that knowledge with. These five demonstrate what happens when curiosity becomes a career-long practice and expertise is shared generously with others.” 

The Laureate Society is the latest extension of CSU’s year-round education for cheese professionals. The free, online program begins its 2026-27 academic year Sept. 21 with Fall Welcome Week, featuring campus tours, a student mixer, a preview of CSU’s new merchandise collection and additional programming for new and returning students. 

DFW also helps cheesemongers put their expertise into practice through its long-standing support of competitions including the Cheesemonger Invitational and Young Cheesemonger of the Year. Following Lee’s first-place finish at Young Cheesemonger of the Year in 2025, DFW plans to support another U.S. competitor in pursuit of the international title at the 2026 World Cheese Awards. For more information about Cheese State University, visit cheesestateuniversity.com. 

Inaugural Cheese State University Laureates pictured from left: John Braga, Andy DeCou, Kyra James, Emilia D’Albero, Hanna Lee, and CSU Dean of Mongers, Molly Browne.