This interview is part of culture’s 2026 Hot List. Click here to learn more about our selection process and to see the latest Hot List class.
Ron Henningfeld
Owner & Cheesemaker, Hill Valley Dairy
Wisconsin
Ron Henningfeld is not just a cheesemaker, he’s a problem-solver who is equally comfortable refining an aging process or turning a wrench into a hammer if that’s what the job calls for. As owner and cheesemaker at Hill Valley Dairy, he draws on both his formal training at the University of Wisconsin–Madison and his hands-on experience from growing up on a family dairy farm, where learning to adapt was part of everyday life.
Henningfeld’s work is defined by tradition and experimentation, whether he’s developing new styles or building out his business with the tools at hand. That mindset has extended beyond the creamery to ventures like the Milwaukee Cheese & Cocktail Bar, where he brings cheese, cocktails, and community together. At its core, Henningfeld’s approach is simple: make cheese that resonates—cheese that hits, lingers, and becomes someone’s new favorite.
Given your family’s agricultural legacy, did you ever consider a different path?
Freediving, actually. After college, I lived on an island for a while and spent a lot of time in the ocean just surfing, swimming, being in the water. I watched a couple of documentaries about freedivers, and the lifestyle really appealed to me: the discipline, the mental calmness, the respect for the environment. I never pursued it seriously, but I think those same qualities translate in cheesemaking.
How do you continue to innovate in your craft? What inspires you?
A lot of it comes down to problem-solving using the resources you have. Growing up on a farm, you learn how to fix things, improve processes, and make it work without always having exactly what you need.
There’s a story my brother likes to tell about helping a farmer fix a machine: The farmer asked for a wrench, and when my brother asked what size, he said, “It doesn’t matter—I’m going to use it as a hammer.” That kind of resourcefulness is a craft in and of itself. In cheesemaking, that mindset can turn challenges into opportunities. It’s less about running into problems and more about finding the solution.
At the same time, I’m inspired by how good cheese can be. When a cheese really hits—flavor, texture, aroma—it sticks with you. That inspires me to make better cheese and to imagine new ones by combining elements I already know and love.
Which cheese changed your life?
Cambozola comes to mind. It was one of the first cheeses I had that felt like a true mash-up—taking characteristics from two different cheeses and creating something new that actually worked. That idea stuck with me, and it allowed me to play with elements from different styles to create something original—it’s really influenced how I think about cheesemaking ever since.
What advice would you give to young cheesemakers?
Learn from others. Work with different cheesemakers if you can—apprentice, intern, help out. That experience is invaluable. And build your network—your cheese people. Whether it’s other makers, industry folks, or academics, those relationships will help you navigate challenges and grow.
Where did the idea for the Milwaukee Cheese Bar come from?
When we opened our first shop, we wanted a space where people could sit down, talk with mongers and makers, and really engage with the cheese. We took inspiration from the social aspect of a Midwest bar and applied it to the space. It turns out, people in Wisconsin get really excited about something called a “cheese bar.”
When we expanded into Milwaukee, we built on that idea—adding cocktails specifically designed to pair with our cheeses. It’s a way to connect what we do as cheesemakers with the city’s broader food and drink culture.
Who is your biggest inspiration?
My parents, first and foremost. They ran a great family farm and business, and they made that life appealing while still supporting whatever path I chose. And, on the fictional side—Kermit the Frog.
What do you do in your spare time?
Spare time mostly means time with my kids. But I also like building things with friends. One of the more memorable projects was building a trebuchet in our heifer pasture.
Do you have a favorite cheese in your lineup?
Luna. It started as a dream cheese for me—a combination of the characteristics I love most in Alpine-style cheeses and aged goudas. It’s nutty, tangy, salty, earthy, and well-aged with a natural rind. It’s what I imagine the moon tastes like. It’s a cheese that makes my taste buds smile.
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