green co fair the whey it was contest, auction; more info...
TRANSCRIPT
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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
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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 Page 3
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 Page 4 Left:
Judges
with Chris
Roelli and
winning
cheese.
Right:
judging!
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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 Page 7 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.
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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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