Meet the Candidates - Allison Foster: From Show Ring to R&D: My Journey Through the Cheesemaking Process

Cheesemaking is more than just science—it’s a story. And when I reflect on my journey, I realize how closely it mirrors the very process I work with every day. From barn boots to lab coats, here’s how my path in agriculture has unfolded—one cheesemaking step at a time.

Milk – Where It All Began

I grew up with milk—literally. Through 4-H and FFA, I spent my youth showing dairy cattle, waking up early for chores, and sharing agriculture with others. I loved giving people hands-on experiences with the dairy industry, and I knew my future was rooted in agriculture.

Culture – Shaped by Community

The key to great cheese is culture—just like the key to growth is the people and experiences that shape us. From the family who let me show their animals to the mentors who encouraged me, community was everything. That drive led me to UW-Platteville, where I gained a deep appreciation for the science behind the dairy industry.

Rennet – The Turning Point

Rennet transforms milk into curds—and for me, the shift came when I joined the production team at Grande Cheese. I thought I’d always work directly with cattle, but this opportunity sparked a new curiosity and shifted the course of my career toward dairy products.

Curds and Whey – Choosing My Path

Grande felt like home. I learned so much about cheesemaking, but I knew I wanted more. Like milk separating into curds and whey, I had to decide what would stay with me. The curds—my passion for dairy, education, and processing—stuck. The whey—my time and experiences on the plant floor—were valuable, but I was ready to step into a new role as a Research & Development Scientist.

Mixing and Molding – Blending Passion and Purpose

Just like forming curds into cheese, my career became about combining the parts of myself that matter most. My agriculture roots, my love for science, and my passion for storytelling all came together to develop new products and share how Wisconsin milk becomes safe, wholesome, and delicious cheese for consumers.

Tasting – Sharing the Results

Today, people experience the results—not just in the cheese I help create, but in the story, I tell as a Top Candidate for the 78th Alice in Dairyland. From the show ring to the R&D lab, my journey reflects the full flavor of Wisconsin agriculture. I’m proud to share my story—and help tell the story of our state’s $116.3 billion agriculture industry, from farm to fork.