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Volume 11, Issue 6

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.

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

July, 2018

A Publication of the National Historic Cheesemaking Center

REMINDER DATES No NHCC meeting July 4.

We will be manning the Trailer at the Twining Park activities!

August 1 Regular meeting,

5 p.m., Turner Hall

July 20 Bus Tour of NHCC scheduled

July 28 Generosity Day on Square

“Cheese Is Our

Culture” tm

(Continued on page 2 )

The Whey It Was

With President Dave

UW River Falls

Plant renovation;

More info about

Klondike

Cheesemaking Day at the Imobersteg Cheese Factory is once again be-

hind us. We had great weather and attendance was very good. There was a mix-

ture of active, retired and just plain tired cheesemakers present who were willing

to convey their wisdom throughout the Cheesemaking process.

We had visitors from the area and all parts of the country observing,

helping stir the kettle and asking questions about the process. It is important to

keep this tradition of making a wheel of Swiss cheese the way it was done at the

turn of the century alive for future generations to experience. This type of old

time Cheesemaking can also be seen at Harvest Fest in New Glarus every Octo-

ber and during Cheese Days in Monroe held the 3rd weekend in September dur-

ing even years.

I hope you can all join us this year.

The 19th Century cheese factory at NHCC is completely different from

what I experienced yesterday. I attended a donor luncheon, along with the

WCMA Board of Directors, to kick off the dairy plant renovation at UW River

Falls.

WCMA has been very active in supporting education for the cheese and

dairy industry. This includes donations to this project at UW River Falls, the

Center for Dairy Research at UW Madison, the dairy plant at South Dakota

State University and others. The UWRF dairy plant was completely disassem-

bled and only a few of the old pieces of equipment will be reused. The total

space will be about three times the size of the existing plant. When it is com-

pleted in early 2019 it will be a state of the art facility on a campus where a very

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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

'Mark the Date"

Monroe Chamber of Commerce

"Business After Five" will be hosted by the Na-

tional Historic Cheesemaking Center on

Thursday, July 26, 2018. Volunteers and NHCC

members are encouraged to attend.

large percentage of students are enrolled in dairy and food science courses. This new facility will offer much

needed educational opportunities to an area of the state that is far removed from UW Madison CDR.

We purchased the Stuart warehouse because we had no room to expand our cooler space at the Klondike

factory. We did not need all the cooler space in our new warehouse so we rented a large portion to Armour &

Company whose building was directly to the west of ours. The rent we received pretty much took care of our

mortgage payments which left us with only utilities and building maintenance for expenses. It worked well for both

companies.

Having the warehouse facility gave us the opportunity to expand our customer base and Armour became

one of our customers. This relationship is where I got to know Doran Zwygart, who was the general manager for

the Armour Dairy Division based in Monroe. Doran was a very active member of NHCC prior to his death. Eve-

ryone at NHCC misses the knowledge and insight he shared with the organization.

I also got to know the plant manager, Roy Bergemann and his son, Gordy, who worked at Armour. Gordy

and his wife Ruth are the 2018 Cheese Days King and Queen. Another person I met was the cheese truck driver

for Prairie Hill Cheese. Her name is Corie Grossen and it was a familiar sight to see her back their truck into the

dock to deliver cheese to Armour.

She didn’t have a truck driver’s cap either.

Back in those times everyone did any

thing that needed to be done.

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Culture, Curds and Cheesey Chatter Page 3

NEW ADDITION--A new dis-

play in the Heritage room at the

National Historic Cheesemaking

Center focuses on a small copper

kettle that “Doc” Daughenbaugh

used to make a small 20 lb. wheel

of Swiss cheese in a building lo-

cated at their home in Mc Con-

nell, ILL. The family of Gerald

“Doc” and Hedwig (Grogg)

Daughenbaugh recently donated

the unique kettle and other

cheesemaking equipment to our

museum. Huge appreciation goes

to Erv Bartels Restoration and

Chuck Zeitler for getting the cop-

per kettle preserved for NHCC

visitors to see. Archives co-chair,

Fritz Kopp, is shown with the ex-

hibit.

MEMORIAL TO NHCC--Mike and Rich Daughenbaugh,

shown, along with brother Dave, presented a generous memo-

rial contribution to NHCC Executive Director Donna Douglas

in memory of their parents Gerald “Doc” and Hedwig “Hedy’

Daughenbaugh. Thank you to the Daughenbaugh family for

the monetary donation. It is deeply appreciated.

PROUD FAMILY--Recipient of the Vanguard 2018 award, Gary

Grossen is shown with members of his family attending the awards

event in Milwaukee: wife Corie, and son Chad, daughter-in-law Ge-

nea, and grandchildren Emma and Gabe. Other members of the

family include Brad and Kari Grossen, Mitchell and Bryce, and

daughter Kelly and granddaughter Geneva. A proud moment for the

Grossen Family!

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Culture, Curds and Cheesey Chatter Page 4

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l Culture, Curds and Cheesey Chatter Page 6 RAILROAD STA-

TION HISTORI-

CAL SOCIETY--

Shown Left: Forty

nation-wide visi-

tors made a 15-

minute stop to

take photos of our

historic Depot

and the rib-sider

caboose on Sun-

day, June 17th.

They were mem-

bers of the Rail-

road Station His-

torical Society

touring Midwest

railroad depots

that have been

restored. They

had 14 “whistle

stops” planned

for the day. They

were delighted

when they re-

ceived “welcome

bags” from

NHCC volunteers

that included the

“Depots of Green

County Wiscon-

sin” booklet, a

pictorial history.

IN THE FAMILY--

Volunteering at NHCC is a

“family affair” for the

Gebhardts! Rudy and Linda

Gebhardt, and new volunteer

Ernest “Ernie” Gebhardt are

shown with NHCC staff: Fritz

Kopp, asst. dir. Deb Briggs,

and docent Jim Glessner. The

Spore Factory near Argyle, is

where the Gebhardt brothers

grew up and is now owned by

Linda and Rudy Gebhardt.

Kids Coloring--Something for all ages!

While other family members were on tour

of the museum, several children are shown

with “My Farm to Your Family” coloring

book and “The Wisconsin Dairy Fun

Book” published by the Wisconsin Milk

Marketing Board, Inc.

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NHCC was at the Breakfast on the Farm at the Danance

Farm near Monticello. Shown are Staff: Donna Douglas,

above, and Fritz Kopp, right, at the venue.

MILLIE STAUFFER, NHCC

member, sprucing up for our

tourist season—painting and

touching up the facility.

Wisconsin Cheese Makers Association con-gratulates all members who earned blue rib-

bons at the June 22 's Wisconsin State Fair Dairy

Products Contest,including: Agropur, Shullsburg

Creamery, Prairie Farms Dairy, Mill Creek

Cheese, Great Lakes Cheese Company/Great

Lakes Cheese of Wisconsin, Klondike Cheese

Company, Crave Brothers Farmstead

Cheese, Foremost Farms USA, Maple Leaf

Cheese, Sartori Cheese, Lake Country

Dairy/Schuman Cheese, Pine River Pre-Pack,

Inc., Associated Milk Producers Inc Regional

Office, Babcock Hall Dairy Store, Saputo, VV

Supremo, Hook's Cheese, Graf Creamery,

Inc., LaClare Family Creamery, Nasonville

Dairy, and Westby Cooperative Creamery.

Left: Ron Buholzer announces roll-

out of new Buholzer Brothers deli

loaves in brick, muenster and

havarti in stores this summer.

IMPORTANT VISITORS--NHCC was honored to have visitors Mollie

McDonough, Boston, MA., and Mark Bruchez, Switzerland, stop and tour our

NHCC museum. Mollie is the associate editor of a publication titled “Culture”

in Boston, MA. Mollie worked for cheesemakers in Switzerland and the US be-

fore earning a Master’s degree in Agriculture and Food Science at the Ecole

Sperieure d’ Agriculture in France.

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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: info@greencountywelcomecenter.org

YouTube: Seek National Historic Cheesemaking Center Channel

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.

What a tremendous delight to be “back in business”! It is wonderful to once again receive visitors

in the Welcome Center, and to watch the volunteers’ reaction to the updated space.

May is flying by! The fundraising trailer, commonly known in the area as the “cream puff

trailer” is at the Farmer’s Market on Monroe’s Historic Square most Saturdays, May through Oc-

tober. The trailer is staffed at the square by local Boy Scout Troop 180.

The trailer will be at many events during the season, from the Green County “Pickers”

Antique & Flea Market at the fairgrounds in June and September, to Cheesemaking Day in June

in the Imobersteg factory on the National Historic Cheesemaking Center campus, and Monroe’s 4th of July cele-

bration at Twining Park, with Green County Cheese Days as the finale in September.

I am learning much about managing the work of the trailer and the supplies needed, with much assistance

and patience by Dave and Glenda Buholzer, and Jeff Everson of Troop 180. The National Historic Cheesemaking

Center and I value all of our volunteers but especially those who say “yes” to staffing the grill, trailer, and cashier

table. It is a pleasure to be part of the teamwork and expertise that goes into our Homemade Cream Puffs and

Master Cheesemaker Grilled Cheese Sandwiches. YUM!

A calendar of events the trailer will travel to, as well as our newsletter, “Culture, Curds, & Cheesey Chat-

ter”, is now available on the National Historic Cheesemaking Center’s website.

May-October - Most Saturdays at the Farmers Market - Monroe's Historic Square

July 4 - 4th of July Celebration - Monroe's Twining Park

July 28 - Generosity Day - Monroe's Historic Square

September 8 & 9 - Green County "Pickers" Antique & Flea Market - Green County Fairgrounds

September 14-16 - Green County Cheese Days - Monroe's Historic Square

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National Historic Cheesemaking Center

Minutes of June 6, 2018, regular meeting Members present: Deb Briggs, Henry Tschanz, Fritz Kopp, Jim Curran, Jim Huffman, Virginia Drafahl,

JoAnn Schwitz, Steve Stettler, Jean Tullett, Jim Glessner, Dave Buholzer, Donna Douglas, John Marean,

LouAnn Hanson, Glenda Buholzer, Virgil and Carol Leopold, Helen Hafen.

Meeting called to order by President Dave at 5 p.m. May secretary’s report appeared in “Culture.” Treas-

urer’s report was presented and moved for approval by Jim Huffman, second by JoAnn. C.

Donna’s report, which appears in this issue, highlighted that 31 states were represented by visitors in

May. Deb reported trailer events were now on the website. Dave thanked Deb for all the work she was

doing on fundraising.

Committees: Archives: The Daughenbaugh kettle is back with correct coating; Deb Hutchinson is reor-

ganizing files; committee is trying to catch up on “accessioning” donated items; the dehumidifier in

archives room has been replaced. Basement

unit will be monitored.

Fundraising: Pickers weekend was better

than previous years.

Interviews/video: Virgil reported that he

and Don had interviewed Mark Steinmann

and were continuing interviews.

Grants: Monroe Fund grant announcements

are June 28.

Memorial Bricks: all that were ordered have

been installed.

Website: The newsletter has been on it since

January; and the membership form is also on

it.

West Side Entrance: Fritz announced that

Rock Solid Concrete bid was reduced by

$1,425 due to not replacing brick area. New

bid of $2,965 was accepted on motion of Jim

Huffman, second by JoAnn. C

Honey Belle restoration proceeding.

Cheesemaking Day details were discussed

and coordinated.

Due to Independence Day holiday, meeting

in July (July 4) was cancelled. Motion by

JoAnn; second by Fritz. C. President Dave

will call a Board meeting in July.

Adjourned at 5:49 p.m. Motion by Fritz, sec-

ond by Steve. C.

Respectfully submitted

Jim Glessner, secretary

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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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