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Joey Jaeggi
Research Cheesemaker
Joey is a third generation licensed cheesemaker with more than 30 years of experience having been a plant manager as well as owner of his own plant for 14 years. He is responsible for making research related cheese at CDR. Joey is an expert in soft cheeses, such as Muenster and Brick but also has experience making Swiss, Monterrey Jack, Cheddar and many others.
608-262-4179
Related Publications
Effect of sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheese
ViewEffect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese
ViewEffect of different curd-washing methods on the insoluble Ca content and rheological properties of Colby cheese during ripening
ViewStandardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: Effect of altering coagulation conditions on yield and cheese quality
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