l

Volume 12, Issue 10

Our 2019 exceptional partners:

Alp & Dell retail Cheese

Alpine Slicing & Cheese

Conversion

Baumgartner’s Cheese Store

Colony Brands, Inc.

Darlington Dairy Supply

Dave and Glenda Buholzer

Ron and Sue Buholzer

Steven and Thea Buholzer

Decatur Cheese Co-op

DeVere Company, Inc.

Douglas Mayer Transport

Edelweiss Creamery, LLC

Emmi-Roth USA

Klondike Cheese Factory

Maple Leaf Cheese Co-op

Maple Leaf Cheesemakers

Mill Creek Cheese, LLC

Mullin’s Cheese, Inc.

Precision Drive & Control

Regez Supply Co. Inc.

R. Mueller Serv.& Equip.

Bill, Carolyn Robichaux

Roelli Cheese Factory

Silver Lewis Cheese Co-op

B & L Steinmann

Steve & Glennette Stettler

Super 8 of Monroe

Valley View Cheese Co-op

Vilutis and Company

Wengers Springbrook Cheese, Inc.

Wisconsin Bank & Trust

Wisconsin Cheesemaker’s Assn.

Wis. Swiss & Limburger Pro-ducers

Woodford State Bank

Bruce G & Kathy Workman

Gail and Chuck Zeitler

October, 2019

A Publication of the National Historic Cheesemaking Center

REMINDER DATES October 9 Regular meeting, Turner Hall

5 p.m.

October 28 Volunteer Appreciation Event

Turner Hall, 5:30 MUST RSVP

“Cheese Is Our

Culture” tm

Autumn is my favorite time of year. It harkens back to my

childhood and memories of apples and pumpkins, corn shocks and

bittersweet, gourds and fall butchering!

Those days do not repeat anymore for modern society and I,

for one, am sad about that. Those were slower, more lucid times,

and our late president John Bussman said it best when he coined the

phrase: ………Recalling an era that was, And will never be again!

Instead of mulling over the heartaches of the current dairy

industry, let’s go back to a time that many of we older folks recall:

When the frost is on the punkin and the fodders in the shock,

And you hear the kyouck and gobble of the struttin’ turkey-cock

And the clackin’ of the guineas, and the cluckin’ of the hens,

And the rooster’s hallylooyer as he tiptoes on the fence;

O, it’s then’s the times a feller is a-feelin’ at his best,

With the risin’ sun to greet him after a night of peaceful rest,

As he leaves the house, bareheaded, and goes out to feed the stock,

When the frost in on the punkin’ and the fodder’s in the shock.

---James Whitcomb Riley, the Hoosier Poet

Have a great October, pick some “punkins,” get some apples,

drink some cider, munch cider donuts, go to a football game, and

enjoy this special time of year!

Stirring the kettle,

With President Jim

l Culture, Curds and Cheesey Chatter Page 2

2019 Business and Supporting Members

Ace Chemical Peter & Cherie Ammon Badger Lube Express(Vance Miller)

Badger State Propane Bartels Sandblasting Bowen Oil Company

Deborah and Bart Briggs David & Jean Busker City Of Monroe

James Curran Sr. Deppeler Wood Shop Donna Douglas

Mike & Audrey Einbeck Dennis, Janice Everson Bob and Nancy Faith

Jim Glessner Gile Cheese, LLC Ron Goecke

Terry Goetz Gary & Corie Grossen Guggisberg Cheese, Inc.

Terry & Mary Ann Hanna Nate & Joanne Hare Marilyn Hartwig

Henning’s Wisconsin Cheese James & Anita Huffman Ken Klassey

Greg & Julie Knoke Harvey W. Kubly, CPA Bruce and Judy Meier

Pine River Pre Pack, Inc. Virgil, Carol Leopold Mueller Consulting, LLC

Myron & Geri Olson Bill & Marilyn Ross Ruchti Stainless, Inc

Millie Stauffer Rural Insurance – Mike Hutchinson

Bonnie Zumkehr Sauey and Craig Sauey Scherer Moving and Storage Daniel W & Ann Stearns

Ernest & Joyce Steinmann Steinmann Consulting LLC Stump Buster

Henry & Melva Tschanz Wisconsin Bank & Trust Zeitler Auto Body

Zwygart Family Partnership

VOLUNTEER APPRECIATION

2019

YOUR INVITATION NHCC Volunteers, you are invited to attend our Annual Volun-

teer Appreciation Dinner to be held on October 28, 2019, at Turner

Hall.

Social hour begins at 5: 30 p.m with dinner being served at 6:00

p.m. Come and help us celebrate another great year of hosting visitors

from the United States and many foreign countries.

Please sign up when you volunteer, or call the NHCC office at

608-325-4636.

“Your presence makes it a party…...IT IS FOR YOU!”

l Culture, Curds and Cheesey Chatter Page 3 Aster Retirement

residents are

shown viewing

the Discover Wis-

consin’s video

production of

“Green County

….Swiss-consin,”

presented by

NHCC directors

Donna Douglas

and Deborah

Briggs recently.

Adding to the Swiss theme, Deb and

Donna donned their Swiss attire, above,

that added to the atmosphere. Kalber-

wurst, Roesti potatoes, Colony Brands

Petit Fours and Truffles were served to

residents after the viewing of several vid-

eos. Middle right: Ken Klassey, NHCC

docent, is shown with his father, Wilbert,

retired cheesemaker, a resident of Aster,

and his mother who still resides in the

family home. Lower Right: Director

Donna says “Auf Wiedersehen” – That’s

All Folks!

NHCC on the road for retired folks

l Culture, Curds and Cheesey Chatter Page 4 Dairy Expo announces

Contest Winners A gouda cheese wheel made by Babcock

Hall Dairy, Madison, WI ( Gary Grossen) was se-

lected as the Cheese and Butter Grand Champion,

a 2% Lowfat Cottage Cheese made by Prairie

Farms Dairy, Carbondale, IL was selected as the

Grade A Grand Champion and Sweet Me Lemon

Bar ice cream produced by Kemps, Cedarburg, WI

was the Ice Cream Grand Champion of the World

Dairy Expo (WDE) Championship Dairy Product

Contest.

This year’s contest, sponsored by the Wis-

consin Dairy Products Assn. (WDPA), received a

record number 1,536 entries for cheese, butter,

fluid milk, yogurt, cottage cheese, ice cream, sour

cream, sherbet, cultured milk, sour cream dips,

whipping cream, whey and creative/innovative

products from dairy processors throughout North

America.

“This year's contest was extremely suc-

cessful, reflecting how much dairy processors have

come to embrace this unique and special event,"

says Brad Legreid, executive director, Wisconsin

Dairy Products Association which conducts the

annual World Dairy Expo Championship Dairy

Product Contest. "As the only all-dairy product

contest of its kind in the world, the dairy industry

has quickly learned the myriad benefits accrued

from participating in the contest. Winning compa-

nies parlay their success into unprecedented mar-

keting and retail sales opportunities, while other

companies receive valuable insights from the fifty

highly-trained sensory experts whom judge their

products.

" Everyone benefits from this contest,

including the 1st place winners, all participating

companies, food banks and college students pursu-

ing dairy careers. This contest is a complete win-

win for everyone in the dairy industry.”

Judging was held on August 20-22 at

MATC Culinary Arts School in Madison, WI. On

October 1, the contest’s auction will be held at

World Dairy Expo in Madison, at which time all

category 1st place winners will be auctioned off. A

portion of the proceeds from the contest auction

will be used to fund scholarships awarded annually

to deserving students pursuing careers in the dairy

industry. Winners in each contest category can be

found on the Wisconsin Dairy Products Assn.

website.

NHCC Volunteer, Mary Friedrichs, wel-

comes Discover Wisconsin Media Works

host Jack Taylor, to the National Historic

Cheesemaking Center Museum. Below

Discover Wisconsin camera crew spent

four hours filming in the museum and

Imobersteg century old cheese factory.

l Culture, Curds and Cheesey Chatter Page 5

Check Out You Tube

To view our library of cheese indus-

try interviews, search for the National

Historic Cheesemaking Center Chan-

nel for more than 270 interviews.

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 Email address: info@greencountywelcomecenter.org

YouTube: Seek National Historic Cheesemaking Center Channel

Scout Troop 180.

below left: Scouts

assisted making

“pocket flags” for

deployed service

men and women to

be inserted with care

packages sent by

Monroe American

Legion Auxiliary

Unit 84 to troops

serving abroad. Be-

low: Concession

trailer crew.

Director Donna en-

joys stepping away

from her desk and

sharing with visitors

the story of early

cheesemaking.

A popular stop for lunch at Thrivent “Generosity Day” Sept. 14 on Monroe’s

Downtown Historic Square was NHCC’s fundraising trailer manned by Boy

l Culture, Curds and Cheesey Chatter Page 6

Richard Townsend, a visitor from

Scandinavia, Wis., is shown with

Babcock testing story board and

butterfat testing bottle. Richard

shared with us that while attend-

ing the University of Wisconsin,

studying Dairy Science, he

roomed at Babcock House.

It was an exciting day when Tutu

Saadullah, a cheesemaker from

Bangladesh, visited the Center,

accompanied by his wife and

daughter, shown on the left. His

daughter resides in the United

States with her husband, who is a

professor of chemistry at Purdue

University.

l Culture, Curds and Cheesey Chatter Page 7

National Historic Cheesemaking Center “Cheese is Our Culture”TM

Director Donna’s Monthly Report– September 2019

This month NHCC was honored to have the Discover Wisconsin Media Works video

team interviewing and filming in the cheese museum and our “little gem,” the century old

Imobersteg Farmstead Cheese Factory. We are grateful to the Dairy Farmers of Wisconsin for

including NHCC in one of their episodes for television audiences.

We also have had requests for photo releases from our friend and NHCC supporter,

Jerry Apps. Jerry is working on a second revision of “Cheese: The Making of a Wisconsin Tradi-

ton,” which we graciously honored. Jerry’s son, Steve, a reporter and photographer for the

Wisconsin State Journal, took some fantastic photos when they visited earlier this season.

A London, England, TV production company, Sidney Productions, also requested permis-

sion to use NHCC photos that we approved for use to British Broadcasting (BBC1) this year.

The world-wide exposure we are receiving is certainly a compliment to the National His-

toric Cheesemaking Center organization and our awesome supporters. Thank you for support

year after year!

This week we received a large shipment (5 boxes) of promotional material from the

Dairy Farmers of Wisconsin. We will include the printed brochures, maps, and assorted but-

tons in our thank you bags “Cheese Is Our Culture.” We are happy to be a “promotional part-

ner” for this great organization.

A special thank you to our NHCC video team members, Don Sorn, Kevin Thome,and

Kevin Monahan for capturing on camera interviews of cheesemakers and industry related busi-

nesses that are added to our ever-growing library of more than 270 interviews. You may view

each on them on YouTube. (Type in National Historic Cheeemaking Center and click on our

logo.)

Time slips by quickly when we are busy and having fun here at NHCC. In the eight years

as your director, I realize that there have not been two days alike! New faces, different cul-

tures, interesting conversations, and exposure to a world full of awesome visitors.

My assistant, Deb Briggs, and myself realize every day that it would be virtually impossi-

ble to open the doors to visitors without the assistance of our 70 plus volunteers and docents.

We will honor our “valued volunteers” that donate many hours of time at NHCC on October 28.

It is a small token of appreciation for the many ways that they support our organization.

A unique partnership that we consider a “win-win” for NHCC and local Boy Scout Troop

180 and leaders, is our fundraising trailer. Saturday mornings you will find the fundraising

trailer and the Boy Scouts on Monroe’s Historic Downtown Square selling cream puffs and

master grilled cheese sandwiches (with a secret sauce!) We appreciate the commitment

of the scouts and their parents to this project.

Director Donna

l Culture, Curds and Cheesey Chatter Page 8

NATIONAL HISTORIC CHEESEMAKING CENTER MEETING MINUTES 9/11/19

Members present: Jim Glessner, Donna Douglas, Deb Briggs, Jim Huffman, Fritz Kopp, Steve Stettler, Fayth Block, Jo Ann Schwitz, Jean Tullett, Helen Stauffer, Millie Stauffer, Virgil Leopold, Carol Leopold, Dave Buholzer, Helen Locher, Ken Klassey, Art Whipple, Anita Huffman Call to Order: The meeting was called to order at 5:00PM by President Glessner. Secretary’s Report: The report was approved as it appeared in the newsletter. Motion: Jim H., second, Jean, C. Treasurer’s Report: Deb presented the report. Motion to accept: Dave, second, Steve, C. Director’s Report: Donna reported she had recently shown the “Swissconsin” DVD at Aster, and frequently receives requests to do programs at community sites. She also mentioned NHCC has received excellent reviews in Trip Advi-sor. CommitteeReports: Archival/Displays: Fritz & Jo noted a butter churn has been donated to the collection. Bldg.& Grounds: Fritz reported A-1 Electric is going to do electric work at the Center.

Fundraising: Deb said estimating sales has been difficult trying to balance sufficient amounts, but not want-ing to have food go to waste. Finding volunteers is becoming more difficult for NHCC and Boy Scout Troop 180 filled in a shift at the Pickers event.

Membership: Fritz “nothing new”. Sunshine: Millie & Helen L. reported sending a number of cards to members. Video Interviews: Donna is preparing an introductory letter to be sent to potential interviewees. Website: Deb & Donna met with (Rudy Kaderly’s son) Kacey Kaderly, who does website work for

small businesses. They were impressed with his suggestions for potential improvement to NHCC’s site. He will do a proposal for enhancements. An attractive website is extremely important as that is how many peo-ple find NHCC. 25th Anniversary Committee: Donna Bahler, Jean, and Millie are looking at various possibilities.

Unfinished Business: Fair Oaks Farm Tour: Deb has contacted Fair Oaks Farms (in Indiana) and discussed possible dates. It would be at least a 4 hour drive each way. Dave suggested Crave Brothers at Waterloo as an alternative. Other op-tions will be discussed.

New Business: Discover Wisconsin: Donna said that Discover Wisconsin will be at the Center filming on Monday, 9/16, at 10:00AM. It will take approximately five hours and she needs volunteers to be “visitors”.

Green County EMS Donations: It was decided to give $100 donations to both Green County EMS and the Monroe Fire Department. Motion: Fritz, second, Dave, C. Amplifier Replacement: Donna reported problems, although not sure what’s wrong. It was suggested that donations might be pursued for replacement. Motion to replace if necessary: Dave, second, Jo, C. Volunteer Appreciation Dinner: will be held Monday, 10/28, at Turner Hall. NHCC Christmas Party: will be Monday, 12/9, at Turner Hall. Election of Officers: The slate presented: President: Jim Glessner, Vice-President: Henry Tschanz, Secretary: Anita Huffman, Treasurer: Fayth Block, Immediate Past-President: Dave Buholzer. Directors: Ken Klassey, Fritz Kopp, Jim Huffman, delegate-at-large: Steve Stettler. Ken Klassey will replace Jo Schwitz as a director. Motion to close nominations: Dave, second, Art, C. Motion to cast unanimous ballot: Jo, second, Fritz, C.

Stirring the Kettle: President Jim reminded the group of the significance of 9/11. Members Concerns: None Round Robin: Virgil expressed appreciation for NHCC participating in the Pickers events again this year. Adjournment: Meeting adjourned at 6:20PM. Motion: Fritz, second, Jim H. C. Respectfully Submitted, Anita M. Huffman

l Culture, Curds and Cheesey Chatter Page 9

l

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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