At 71, Gary Grossen lives and breathes cheese. He has the PhD to prove it.

Grossen is one of less than 80 who holds the title of Wisconsin Master Cheesemaker. 

Making cheese is no easy task. There is a science and art to cheesemaking that requires skill and a lot of hard work. 

"You don't stand in one spot for too long," Grossen said.

Grossen was born and raised in the cheese business. 

"I lived right above the cheese factory and from an early age you were doing a lot of work," he said.

At the Center for Research at the University of Wisconsin-Madison, Grossen works with a team of cheesemakers.

Whether he is making cheese, helping companies with product development, or doing research, as long as it involves cheese, Grossen is happy. 

Yet, what he loves most is teaching the art of cheesemaking to students. The process of cheesemaking is a miracle,'' he said. 

"I have always bought food on college student budget where it's definitely like the cheapest cheese you can get to. Now, I'm more willing to buy less of something better because now I know the work that goes into it," said Alison Sadler.

When you love making cheese as much as this Wisconsin Master Cheesemaker does, work never feels like work. 

Grossen has crafted more than 20 cheeses and won more national and international awards than he can count. Winning second in the World competition to the Netherlands for his Gouda in 2012 is one of his favorite accomplishments.