Gary Smith has a bachelors and master’s degree in food science from Michigan State University. He started his career in the dairy industry at the MSU Dairy Plant in 2011 as a dairy technician and later was promoted to quality assurance manager and food safety officer. Gary was also a dairy processing extension specialist for the state of Michigan for 3 years, helping dairy processors troubleshoot issues through on-site visits and educational workshops. Gary has attended many dairy processing and food safety workshops all across the United States; his academic, plant, and extension background provide a strong foundation in cheese making operations.
Joshua is an award-winning cheesemaker holding two red ribbons from the American Cheese Society: 2nd place Dutch traditional Gouda - 2014 and 2015. Additionally, Joshua holds the distinguished recognition within the American Cheese Society as a Certified Cheese Professional (CCP). This designation requires thousands of hours of engagement within the cheese industry, as well as a thorough knowledge of the global cheese enterprise.
For more than ten years, Joshua directed the dairy manufacturing efforts of Michigan State University’s Dairy Foods Complex. He was responsible for the coordination of teaching, research, and production within the facility. Joshua is proficient in the operation and maintenance of HTST pasteurization and homogenization equipment. He is practiced in coordinating and executing dairy related research, experienced with HACCP management systems, and is certified as a Preventive Controls Qualified Individual (PCQI).