There are many factors behind the increasing number of specialty cheeses available today. However, I’d like to focus on one who has worked at the Center for Dairy Research for almost 14 years; his name is Jim Path. Jim has friends in Germany, Italy, Denmark, France, Poland, Mexico, Finland and the Upper peninsula of Michigan. Most of these friends are cheesemakers and many have traveled to Wisconsin to teach at one of the artisan cheesemaking courses that Jim (and others) organized. Jim’s passion for both travel and cheese enriched his co-workers, his classes and Wisconsin cheesemakers. Jim leaves us the legacy of the Wisconsin Master Cheesemaker Program…and the make schedule for juustolepia cheese!