Each year, Babcock Dairy Plant hosts apprentices who learn many aspects of the cheese making process. These students often work with the intent of completing the 240 hours of cheese making experience necessary to receive a cheese maker’s license. We educate one apprentice at a time for about a two-month period. The student works with Master Cheese Maker Gary Grossen, to learn everything from raw milk receiving to evaluating the finished product. Not only do students learn from an expert cheese maker, they also gain the experience of making about 15 different types of cheese. A better hands-on learning opportunity is hard to find.