WCMA Recognition

In 2025, Mike Neu will receive the Association’s highest honor: the WCMA Life Member Award. The award recognizes people who have played a significant role in the success of the Association through leadership, support, and service to the institution and its activities. WCMA has offered the Life Member Award since 1918; Neu will be its 95th recipient. 

Mike Neu is a third-generation dairy processor who grew up in his family’s cheese business. Mike attended the University of South Dakota where he received a degree in business administration with an emphasis in management and marketing. After the sale of his family’s business, Mike moved to California to build a successful cheese factory there. After leaving the California plant, Mike joined Chr. Hansen (now Novonesis) and for 32 years has served customers seeking high-quality cultures and enzymes. 

While at Chr. Hansen/Novonesis, Mike has lived in California, Wisconsin, and Copenhagen, Denmark, holding the positions of Territory Manager, Marketing Manager for cheese cultures, Sales Manager for cheese ingredients, Global VP for commercial development – food cultures, Business Manager – cultures and enzymes, and his current role of Global Strategic Projects Manager – Cheese Business Unit. 

Mike has served for 12 years on the WCMA Board of Directors, from 2010 to 2016, including two years of service as Secretary of the Association, as well as from 2017 to 2023, serving as Treasurer for three eventful years – 2019 to 2022. He has championed strategic planning and growth for WCMA, recruiting membership across the U.S., and has led Chr. Hansen’s and Novonesis’ foundational support for WCMA at our annual exposition and conference. 

Mike is also active on numerous WCMA committees including the Membership Committee, Policy Committee (chair), Workforce and Education, Supplier Committee, and formerly the Audit, Investment and Executive Committees. 

After his biking accident five years ago, Mike has also been active in raising funds for Craig Hospital to help those that can’t help themselves related to spinal cord and traumatic brain injuries. Mike lives in Waukesha, Wisconsin. 

Created in 2021, the WCMA Luminary Award recognizes the contributions of individuals who championed new concepts, innovative ideas and superior quality to grow dairy sales in the U.S. or around the world. These are peerless leaders in sales and marketing; R&D; and quality and procurement. The 2025 Luminary Award recipients are Barney Krueger and Sandy Toney.

Barney Krueger has devoted his tireless energy to the growth and development of Glanbia Nutritionals, having journeyed through quality and technical roles at Ward’s Cheese in Richfield, Idaho, which was later acquired by Avonmore West and evolved into Glanbia over the course of his 40 years in dairy. Beginning his career in quality assurance and quality control, Barney was crucial to the commissioning of Avonmore plants in Gooding and Twin Falls, Idaho.  

Barney rose through promotions, from Director of Technical Services to Senior Vice President of Quality and Technical Services within Glanbia Nutritionals. Along the way, he served as a process engineer for plant expansions in Idaho and the planning of Southwest Cheese in New Mexico and MWC in St. Johns, Michigan.

Barney was a leader in the development of Glanbia’s advanced whey products including the development of ceramic microfiltration for whey protein isolate (WPI); processing the high phospholipid by-product of WPI into functional ingredients; a novel process to capture and dry milk minerals; successful deployment of lactoferrin production and more R&D achievements. 

Today, Barney Krueger is semi-retired, contracting many hours in a fellowship with Glanbia Nutritionals and consulting with other dairy manufacturers. 

Over her 35-year career, Sandy Toney has risen to senior leadership at Masters Gallery Foods, Inc. Her work has been critical not only to the success of Masters Gallery, but also to the industry at large. 

Upon earning a degree in food science, Sandy joined Masters Gallery in 1989 within the quality department, and in 2013, Sandy was promoted to VP Corporate Quality and Product Development. In 2024, she transitioned to VP Special Projects, where she assisted with the start-up and ongoing quality assurance of the new Panhandle Products facility in Dumas, Texas.  

Sandy has forged a path for women in the cheese industry, first as a licensed cheese grader, when very few women served in that capacity, and later as an esteemed and sought-after contest judge. In 2013, Sandy became the first woman ever to wear a red hat – the highest leadership level at the Championship Cheese Contests of the Wisconsin Cheese Makers Association. She currently serves as an assistant chief judge for both the U.S. and World Championship Cheese Contests.  

Having mentored the next generation of quality staff at Masters Gallery Foods, Sandy is now stepping into retirement, leaving behind a legacy of excellence for others to follow. Through her unsurpassed cheese knowledge, she has helped manufacturers across the nation produce their very best cheese, which in turn helped to establish the quality reputation of Masters Gallery Foods. Sandy will maintain her connection to the industry through her ongoing involvement with the Center for Dairy Research and Wisconsin Cheese Makers Association, where she will continue to wear her Red Hat proudly. 

Sid Cook and Steve McKeon will be recognized as WCMA's 2025 Cheese Industry Champions, awards that are given to industry leaders who, through their everyday business decisions, have created tremendous opportunity for others.  

Sid Cook is an iconic leader in the American specialty cheese movement. As a fourth-generation cheesemaker, Sid transformed Carr Valley Cheese from a small cheddar-style business to a world-renowned artisan company making more than 100 different types of cheese.   

Today, Sid holds four Wisconsin Master Cheesemaker certifications and oversees four cheese factories, seven retail stores, a cold storage facility, and a robust wholesale and food service distribution line. Carr Valley Cheese has earned over 900 national and international awards at cheese competitions. Carr Valley in La Valle has been in business for over 100 years. 

Now in his 60th year as a Wisconsin cheesemaker, Sid inspires the next generation of plant leaders and cheesemakers to follow his creative model of developing unique cheese styles. This has led him to produce dozens of American Originals-such as the award-winning Cave Aged Marisa, the unique Mobay, and customer favorite Cranberry Chipotle Cheddar—cheeses you can't find anywhere else. 

He continues to show a national generation of current and upcoming cheesemakers the meaning of creativity by blending old-world craftsmanship with innovative techniques. 

Steve McKeon led Roth Kase Ltd., now known as Emmi Roth USA, in Monroe, WI, as President, Chief Operating Officer and an owner from 1991 to 2009. The company was a leader in the renaissance of specialty cheese production in Wisconsin and McKeon was instrumental in the organization’s unwavering focus on new cheese development, labor-intensive and authentic makes, commitment to brands, and sales in every state. 

In 2011, the company was sold to Emmi, the large Swiss dairy cooperative, and McKeon stayed on as CEO for a year before retiring. He remained on the Emmi Roth USA Board through 2013. McKeon is part owner of Family Fresh Pack, Monroe, WI, and currently consults for companies on business, finance and marketing. 

McKeon graduated from St. Anselm’s College in Manchester, New Hampshire, in 1966 and Suffolk University Law School in Boston in 1968. Prior to founding Roth Kase with Fermo Jaeckle, and Felix and Ulrich Roth, he held positions in management and retail sales at Stop and Shop Inc. in Boston, H.J. Heinz Co. in Pittsburgh, and was vice president of marketing at Royal Cake Co. in Winston-Salem, NC. He also served as general manager at International Multifoods’ subsidiary Kaukauna Cheese Co. before becoming vice president of retail sales and marketing at Dorman’s Cheese Co. in Syosset, NY. 

McKeon is a former president of the Wisconsin Specialty Cheese Institute and was a member of the Specialty Food Association, American Cheese Society and International Dairy Deli Bakery Association. 

The WCMA Distinguished Service Award, reserved for respected and highly valued supplier partners to the cheese manufacturing industry, is the only award that allows WCMA members to vote on prospective honorees. Kent Keller and Dave Potter have been selected for the honor in 2025. 

Kent Keller founded Keller Technologies Inc. in 2000, focused on developing new technologies to process whey and produce novel proteins.  

A graduate of the University of Arizona with a bachelor’s degree in chemical engineering, Keller began his career at Dow Chemical Company and followed that with positions within the Peace Corps and Cargill.  

In 1976, he accepted the position of production manager in Stauffer Chemical’s whey processing plant in Rochester, MN.  In 1980, Kent founded Whey Systems, Inc., to provide consulting services for whey protein concentrate production. Recognizing the potential of lactose production from permeate, he shifted focus to lactose processing, designing and upgrading numerous lactose systems. His systems are installed in the United States, Canada, Finland, New Zealand, Australia, India, Chile, Spain, United Kingdom, Germany, and Brazil. After 20 years, Kent sold Whey Systems in 2000 and established Keller Technologies.   

Kent Keller holds four U.S. Patents. He has significantly contributed to the development and optimization of lactose production technology, and his innovations have been instrumental in expanding global lactose production. In 2000, Kent Keller was awarded the American Dairy Product Institute's "Award of Merit.” 

Dave Potter was raised on a dairy farm in northeast Iowa and went on to earn a Bachelor of Science degree in Dairy Food Manufacturing from South Dakota State University in 1982. He then spent the next 21 years employed with the dairy culture and enzyme company that is now IFF. In this role, his primary responsibility was supporting customers in the technical application of cultures and other ingredients used in the commercial manufacture of fermented milks and cheeses.   

In 2004, Potter joined his wife Cathy in their Madison-based family business, Dairy Connection Inc., established in 1999. Dairy Connection distributes cultures, enzymes and other ingredients to artisan, farmstead and specialty cheese and yogurt-makers nationwide, and backs this service with technical support. In the two decades, the company has grown steadily and now provides ingredients and support to more than 1,200 creameries. Today, Potter is easing into retirement, handing the reins of company leadership to his daughter Katie Phillips as he continues to assist the Dairy Connection team with application support, troubleshooting and training.   

In addition to his noteworthy contributions as a business owner and advisor, Potter is well-known as a devoted and tireless supporter of small- to mid-sized creameries in the U.S. He has worked diligently over the years to advance cheese quality and safety throughout the industry, often instructing at various workshops, universities, and industry events, as well as serving on several dairy industry boards and committees. He also contributes frequently as a technical judge for regional, national and international dairy contests. 

The WCMA Vanguard Award recognizes cheesemakers or cheese manufacturing employees whose work helped to blaze new trails in dairy operations. In 2025, this award will be given to Wayne Gjersvig and Rod Kregel.  

Wayne Gjersvig grew up on a dairy farm in Western Minnesota and went on to receive a bachelor’s degree in food science from the University of Minnesota. After serving in the U.S. Army, Wayne was hired by Foremost McKesson as Lab Supervisor in Plover, WI in 1970. He became Pilot Plant Manager at Foremost Research Center in Dublin, CA, in 1976 and then Technical Services Manager in Appleton, WI in 1980. 

He contributed to expansions at the Luana, IA, cheese facility as well as expansions of sister plants in Shullsburg, WI; Faribault, MN; Mindoro, WI, Rochester, MN and more. 

The WCMA Babcock Award, named for Stephen Babcock, the famed agricultural chemist and University of Wisconsin professor, recognizes the contributions of those in education or affiliate organizations partnering with processors in the pursuit of dairy industry innovation and excellence. This year, the Babcock Award will be given to Dean Sommer and Mark Stephenson. 

Dean Sommer gained a master's degree in food chemistry at the University of Wisconsin-Madison before beginning his dairy career at Alto Dairy in Waupun, WI. For 18 years, beginning in 1985, Dean held a series of positions of increasing responsibility at Alto Dairy, from Director of Technical Services to VP of Technical Services then VP of Operations and interim COO. Alto Dairy was one of America’s largest cheese plants with the world’s highest-capacity whey spray dryer at the time. Dean’s roles ranged from farm milk quality to laboratory operations, product quality, R&D, production optimization and wastewater treatment. He led product quality work on American and mozzarella styles as well as dried whey products made at the cooperative.  

In 2003, Dean joined the staff of the Center for Dairy Research at the University of Wisconsin-Madison. As a cheese technologist, Dean works with cheese and dairy companies of all sizes in the U.S on quality and production issues related to cheese and other dairy products. Dean also works with customers (end users) to ensure customer satisfaction.   

In his role at CDR, Dean teaches at many cheese-related short courses, impacting industry employees from around the world. Embodying CDR's amazing service culture, Dean consults with dairy manufacturers daily, solving problems throughout the industry. In addition, Dean offers his talents to dairy competitions and is a seven-time judge for WCMA's Championship Cheese Contests. 

Mark Stephenson is the recently retired Director of Dairy Policy Analysis at the University of Wisconsin-Madison. In this position, Dr. Stephenson conducted research and outreach activities related to the dairy industry. He is involved in applied research at the firm-level, including processing costs, new processing technologies, farm costs and price risk management. He has also been active in sector-level performance including dairy policy, spatial milk pricing, international trade and milk price forecasting.  

Mark served the national dairy industry with key studies on dairy plant cost of production, both in 2007 and more recently in 2021 and 2023.  These complex studies formed the backbone of data used by the U.S. Department of Agriculture to update Federal Milk Marketing Order milk pricing formulas in 2008 and again in 2024, as Dr. Stephenson’s data was cited heavily in USDA’s final decision to raise make allowances in pricing formulas.  

During his tenure at the University of Wisconsin, Mark had a second title as Director of Wisconsin's Center for Dairy Profitability. In this capacity, he worked with faculty and staff to coordinate a multi-disciplinary approach to dairy farm-level problem solving and planning. 

Mark has returned to his native Michigan where he received his bachelor's and master's degree from Michigan State University in Dairy Science and later, a second master's and PhD in Agricultural Economics from Cornell University.