Green Co Fair The Whey It Was Contest, auction; More info...

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Volume 11, Issue 8

Our 2018 exceptional partners:

Alp & Dell Cheese Store

Alpine Slicing & Cheese Con-version

Baumgartner Cheese Store

Chalet Cheese Co-op

Colony Brands, Inc.

Darlington Dairy Supply

Dave and Glenda Buholzer

Ron and Sue Buholzer

Steven and Thea Buholzer

David Webster

Decatur Cheese Co-op

Decatur Dairy

Douglas Mayer Transport

Emmi Roth USA, Tim Omer

Foreign Type Cheesemakers Assn.

Terry Goetz

Klondike Cheese Co.

Lake Country Dairy

Maple Leaf Cheese Co-op

Maple Leaf Cheesemakers, Inc.

Mill Creek Cheese

Precision Drive & Control

R. Mueller Service and Equipment Co. Inc

Regez Supply Co. Inc

Bill, Carolyn Robichaux

Roelli Cheese Factory

Sargento Foods Inc.

Silver Lewis Cheese Co-op

Super 8, Monroe

B & L Steinmann Trucking

Valley View Cheese Co-op

Vilutis and Company

Wengers Springbrook Cheese, Inc.

Wis. Swiss & Limburger Pro-ducers

Wis. Cheese Makers Assn.

Woodford State Bank

Gail and Chuck Zeitler

August, 2018

A Publication of the National Historic Cheesemaking Center

REMINDER DATES August 1 Regular meeting,

5 p.m., Turner Hall

Sept. 5 Election of officers

Sept. 7,8 Pickers event at Green. Co

Fairgrounds

Sept. 14-16 Cheese Days in Monroe!

“Cheese Is Our

Culture” tm

(Continued on page 2 )

The Whey It Was

With President Dave

Green Co Fair

Contest, auction;

More info about

Klondike

The 2018 Green County Fair finished Sunday with the auction of award

winning cheeses from the annual cheese contest. The auction raised more than

$40,000 this year and we thank all the bidders for their support. Congratulations

go out to all the award winners at this prestigious contest. The Green County

Fair offers bragging rights to the winners as we consider the Cheesemakers in

southwestern Wisconsin to be the best there are.

Chris Roelli from Roelli Cheese, Shullsburg won the Grand Champion

award with his Roelli Little Mountain entry. Chris was also named Grand Mas-

ter Cheesemaker for the 2018 Cheese Days celebration. He won this award by

having the highest average score on the same type of cheese at the 2017 and

2018 Green County Fair. Congratulations Chris, this is a great achievement.

The contest is sponsored by the Foreign Type Cheese Makers Associa-

tion and this year had more than 90 entries in 13 classes. Our team of judges

have all participated in judging at the U.S. and World Championship contests.

This volunteer judging team included Matt Zimbric from Saputo Cheese, Laura

Laehn from Masters Gallery, Marianne Smukowski from UW Center for Dairy

Research and Mike Pederson from WI Dept. of Agriculture.

FTCMA Director Gail Zeitler coordinated the contest and was assisted

by Steve, George and Sierra Stettler, Tom Dahmen, Chris Roelli, Gary Grossen,

my lovely wife Glenda and me. The Green County Fair cheese contest is one

l Culture, Curds and Cheesey Chatter

Business and Supporting Members

Badger State Propane, Inc Bartels Sandblasting Boar’s Nest – Rufer Family

Bowen Oil Company David & Jean Busker City of Monroe

Curran’s Cheese Plant, Inc Deppeler Wood Shop Mike & Audrey Reinbeck

Gary & Corie Grossen Gibbsville Cheese Co. Jim Glessner

Gile Cheese, LLC Ron Goecke Nate & Joanne Hare

Terry & Mary Ann Hanna Henning Cheese Jim & Anita Huffman

Greg & Julie Knoke Shirley Knox & Paul Peterson

L & S Truck Service & Towing, Inc Virgil & Carol Leopold Maple Leaf Sales

Peter & Sandra Milfred Jim & Donna Mueller Northside Fried Cheese

Myron & Geri Olson Pine River Pre-Pack Inc. Bill & Marilyn Ross

Rural Insurance – Mike Hutchinson Daniel W & Ann Stearns

Steinmann Consulting, LLC – Mark Steinmann Synqronus

Taylor Cheese Corp. Widmer’s Cheese Cellars Wisconsin Bank and Trust

Wisconsin Cheese Group, LLC Wisconsin Dairy State Cheese Co – Mike Moran

Zwygart Family Partnership

the things we look forward to every year. It gives us an opportunity to keep up with the rest of the local Cheese-

makers and ride the beer stand after the auction.

Remembering Favorite Things

As we produced more cheese and added customers I became the designated cheese truck driver and ware-

house manager. I mentioned our relationship with Armour last month but we also did business with Monroe

Cheese Corp, Dorman Cheese, Swiss Colony and Trumpy Cheese. Shipping and receiving at Dorman’s was man-

aged by NHCC volunteer Russ Johnson and Keith Ginner. It seemed there was no one else to give a hard time to,

because they really piled it on me when I was there.

Monroe Cheese Corp in Monticello was always my favorite delivery. I would schedule that trip for the end

of the day and arrive around 3:30. Zeppy Duerst worked in the warehouse and his shift ended at 4:00. When we

were done unloading my truck I would meet him at the Boar’s Nest for a beer or two. Sadly Monroe Cheese Corp.

is no more and Zeppy has passed on, but I still get to the Boar’s Nest for a beer or two whenever I am able.

Zweifel Construction Installs Master’s Display The National Historic Cheesemaking Center extends a heartfelt thank you to Zweifel Construc-

tion for the many hours of labor and materials used for projects that have been donated at our NHCC

campus.

The “Master Cheesemakers” paved entrance to the Welcome Center receives many compli-

ments on the display that was laid by Russ Meinert, son of Loren Meinert, Zweifel Construction. Many

times, when we call for construction work to be done at the Center, a bill is never received. From the

NHCC Executive Board and members we extend a BIG “THANK YOU.”

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Culture, Curds and Cheesey Chatter

Check Out You Tube To view our library of cheese industry interviews search

for the National Historic Cheesemaking Center Channel

for more than 210 interviews.

NHCC is grateful for Memorial Donations to NHCC On behalf of the National Historic Cheesemaking Center Executive Board and membership, we

would like to acknowledge memorial donations designated to our NHCC organization in memory of

their loved ones in the past six months. They include: Walter and Ruth Krahenbuhl, Norma Muggler,

Richard Zumkehr, Gerald “Doc” Daughenbaugh and Hedwig “Hedy” (Grogg) Daughenbaugh.

Through the support, such as you have shown, the National Historic Cheesemaking Center

continues to expand, drawing visitors from all over the world. Telling our visitors the great stories of

strong cheesemaking heritage of the past comes alive as a testimony to…”an era that was, that will

never be again” (John Bussman) by our friendly staff of dedicated volunteers and cheesemakers,

Our Interview Video Library, the only one of its kind in the country, showcases past and pre-

sent individuals devoted to the dairy industry. The library of more than 270 videos began over 20

years ago and continues to grow each year.

NHCC’s video team, Virgil Leopold and Don Sorn, retired Monroe School principals, have been

interviewing interesting folks who are connected with the cheese industry.

Their results can be seen on our website: www.nationalhistoriccheesemakingcenter.org

They may also be seen on YouTube. (type in National Historic Cheesemaking Center and it will

bring up the interviews).

Through your memorial donations we are able to share with visitors to the National Historic

Cheesemaking Center museum, an “era that was” and a tradition that still thrives today.

Monroe High School classmates

Jane (Hager) Paradowski, right,

and Maryellen Lovelace had not

seen each other since graduation

50 years ago. They are shown with

their creative items that are avail-

able in the Milk House Gift Shop

at NHCC.

Cream Puff Trailer: Twining Park Independence Day celebra-

tion. NHCC’s famous Cream Puffs and Master Grilled Cheese

Sandwiches (with a secret sauce) worth waiting for! Bart Briggs

& Randy Kruse were kept busy grilling with the assistance of

Barret Briggs.

Apologies are in order

Apologies to Helen Locher, Helen Stauffer and Millie

Stauffer for leaving out their names on the list of 2018 volunteers

published in last month’s newsletter. How I could have missed the

names of three of our most dedicated members is a mystery even to

me. I do know it had to have been a result of carelessness and

haste, not a failure to recognize the contributions all three have

made and continue to make to NHCC.

I am very sorry for the oversight. Please put their names at

the top of the list published in last month’s newsletter.

Please also add the names of these volunteers: Nancy Ba-

con, Ken Klassey, Linda Kraisinger, Peggy Kruse and Diane

Knautz. Thank You

Sincerely, Jo Ann Schwitz

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Culture, Curds and Cheesey Chatter Left:

Judges

with Chris

Roelli and

winning

cheese.

Right:

judging!


Green Co. Fair Cheese Contest

By Gail Zeitler

The Foreign Type Cheesemaker’s Association

announces the results of the 2018 Green County Fair

Cheese Contest & Auction. There were 30 bidders

with a total result for the Auction of $43,243.75 on 97

pieces of cheese (a total of 511 pounds).

The Grand Champion, Roelli Little Mountain

made by Chris Roelli of Roelli Cheese, sold for a total

of $1575.00 to Precision Drive & Control. Colony

Brands entered the highest bid per pound overall at

$350 on Muenster made by Steve Stettler, Decatur

Dairy, Brodhead. Thanks go to all bidders and pur-

chasers who made this auction such a success.

We also must thank Dave & Rena Koning,

Paul Beach and Joe Mellem for conducting an excel-

lent auction. Alpine Slicing of Monroe, WI, donated

their services in cutting and packaging all of the

cheese for auction.

Foreign Type is very proud of their Cheese-

makers and the excellent cheese they produce. The

cheese that was not sold at the auction was donated

to the Green County Dairy Queens to be given out for

promotional events and the remaining 400 pounds of

cheese was given to the Monroe and Monticello Food

Pantries for distribution in our communities.

The auction proceeds will support the

United Way, the Campion Fund, the National His-

toric Cheesemaking Center, the Green County

Fair, Cheese Days and other dairy & cheese

related events over the next year.

Assistants tally the scores

FTCMA’s

Gail Zeitler

coordinates

the contest

l Culture, Curds and Cheesey Chatter NHCC Docent,

Virgil Leopold, is

shown with the

Goethes Grooves

Connection Jazz

Band, Emmin-

dinger, Freiburg,

Germany, while

visiting NHCC’s

cheese museum

recently. They are

presenting con-

certs in the United

States this sum-

mer.

Community Educa-

tion Travel Group tour

of 55 people from Ar-

lington Heights, Ill., are

fascinated by the story

of early cheesemaking,

as told by NHCC do-

cents Fritz Kopp

(shown) and Jim Gless-

ner.

Above, Virgil and Asst.

Dir. Deb Briggs hand

students gratis bags

with information.

Pursuit to the NHCC By-Laws, Nominating Committee

presents the following candidates for 2019 officers and direc-

tors:

President: Jim Glessner

Vice president: Henry Tschanz

Secretary: TBD

Treasurer: Fayth Block

Imm. Past President: Dave Buholzer

Board of Directors:

Fritz Kopp

Jim Huffman

Jo Ann Schwitz

Board member at large: Steve Stettler

Note: Until a secretary is elected, directors Donna Douglas

and Deb Briggs will be recording secretaries.

Election will be held at September meeting with electors to

take office Jan. 1, 2019.

Officer and

Directors

Election is

Sept. 5

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PLEASE CLIP FOR REFERENCE

National Historic Cheesemaking Center Phone: 608-325-4636 P O Box 516 Fax: 608-325-4647 Monroe, Wisconsin 53566 Website: www.nationalhistoriccheesemakingcenter.org *Please note that we are listed in the Monroe TDS phone book under “Green County Welcome Center” Email address: [email protected]

YouTube: Seek National Historic Cheesemaking Center Channel

Plymouth Visitors--

Shown with NHCC

Director Donna are

visitors from Ply-

mouth, WI., home of

“Sargento Cheese”

and the third genera-

tion Louis Gentine

family-owned busi-

ness. Our visitors are

proud relatives

(cousins) of the Gen-

tine family.

Kicking Cow Cards--Our NHCC

volunteer, Jane Paradowski is

shown with her artistic creation of

Wisconsin “kicking cow’ cards that

are available in our gift shop.

Japanese Visitors--University of Wisconsin visitors from Japan are

shown with NHCC volunteer Russ Johnson, while recently touring

NHCC.

Next Generation-- NHCC docent Jim Glessner’s great- granddaughter,

Addie, is shown with volunteers Lois Kaster and Hazel Gelbach, point

ing out the many unique findings

in the late 1930’s farm diorama,

donated by Lois, in memory of her

late husband, Ben Kaster. Jim’s

daughter Linda Dickson was

spending a day with Addie.

http://www.nationalhistoriccheesemakingcenter.org


June 2nd and 3rd was the first test of my organizational and scheduling skills as the fundraising trailer trav-

elled to the Green County “Pickers” Antique & Flea Market at the Green County Fairgrounds. The weather cooperated. The

only glitch was when the power went out Sunday morning with four trays of cream puff shells in the oven! That batch did

not rise as high but were still light and crispy. Sales were up markedly over the same weekend in 2017, despite the kick-off of

the Destination Downtown Monroe space-themed kick-off and local high school graduations and parties.

Our annual Cheesemaking Day was Saturday, June 9th. The old time cheesemaking demonstration, where retired and

master cheesemakers make a 90-pound wheel of Swiss cheese in our restored Imobersteg farmstead cheese factory, Swiss

alphorns, and accordion music drew spectators and was well attended. The day dawned cloudy after an early morning rain.

The sun came out in the afternoon to spotlight the dipping of the curd and transfer to the press table. The concession volun-

teers were busy serving Master Cheesemaker grilled cheese sandwiches (with Secret Sauce), freshly baked cream puffs, and

bottles of water and Blumer’s root beer.

On June 13th, Donna presented the importance of Green County tourism and events and promoted the National

Historic Cheesemaking Center to 73 guests who attended the monthly luncheon of the Stateline Women’s Connection at

Peppercorn Banquets & Catering located next to the Ludlow Manson in Monroe. We received many compliments, and a few

memberships, from this local feature presentation.

A contingent of NHCC officers, and representatives of other local non-profit organizations, attended the June 28th

program to receive grants awarded by the Community Foundation of Southern Wisconsin. NHCC received generous grant

awards to assist in the cost of refinishing the Welcome Center wood floor and replacing the depot roof. We are very fortu-

nate to have this philanthropic institution to support local projects and programs.

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National Historic

Cheesemaking Center

P.O. Box 516

Monroe WI 53566

Return Service Requested

Non Profit Organization

U.S. Postage Paid

Monroe WI

Permit No. 236

The National Historic Cheesemaking

Center is a tribute to those who have

gone before...and is dedicated to the

hard work and sacrifices of all those in

the dairy industry who have made this

area of southern Wisconsin and north-

ern Illinois internationally famous.

The unique center recalls the

rich heritage of the area and is illustra-

tive of the lively cheese industry which

still flourishes today.

………Recalling an era that was,

And will never be again!

National

Historic Cheesemaking

Center

2108 6th Avenue

Monroe WI 53566

IMOBERSTEG CHEESE FACTORY

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Green Co Fair The Whey It Was Contest, auction; More info...

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