Volume 17, Issue 4 of  Culture, Curds and Cheesey Chatter | July, 2024 – DOWNLOAD FULL PDF NEWSLETTER

---

Center Receives Grants

Monroe Fund recently awarded grants to NHCC for two projects: painting of the building exterior and renovation of the Monroe Sign. Receiving the awards were. From left, Jim Glessner, president; Deb Myers, assistant director; Deb Briggs, director; presenter: Karin Krimmer, Exec. Dir. of Green Co. Literacy Council; and Henry Tschanz, vice president.

Ten New Master Cheesemakers Certified

Wisconsin is home to over 1,200 licensed cheesemakers who produce an astonishing array of more than 600 cheese varieties. However, for those seeking to reach the pinnacle of their craft, the Wisconsin Master Cheesemaker certification is the ultimate achievement. The program is a joint effort by the University of Wisconsin-Madison’s Center for Dairy Research and Dairy Farmers of Wisconsin. Wisconsin is the only place outside of Switzerland where a cheesemaker can achieve this level of expertise.

 

Third Ever Female Master Cheesemaker

Sara Griesbach has been making cheese since graduating from the University of Wisconsin-River Falls in 2011. Today, she is a master cheesemaker, a feat few in the field achieve; even fewer women do.  The road to becoming a master cheesemaker is long, requiring nearly a decade of experience. Griesbach, a food and safety coordinator at Nasonville Dairy in Marshfield and Curtiss, Wisconsin, was one of 10 cheesemakers awarded the honor this year, and only the third female ever certified by the Master Cheesemaker Program since it was established in 1994. Outside of Switzerland, Wisconsin is the only place where a cheesemaker can acquire certification of this high level of achievement in the field.

 

Volume 17, Issue 2 of  Culture, Curds and Cheesey Chatter | March/April, 2024 – DOWNLOAD FULL PDF NEWSLETTER

---

History Makers Tour Held

A huge crowd appeared at Blackhawk Tech March 28 to hear 5 area cheesemakers relate their involvement in, and give views on, the state of cheese industry.

Cheese Contest Held in Madison

The 35th Biennial World Championship Cheese Contest was a success for Wisconsin Cheesemakers.  They once again demonstrated their exceptional craftsmanship earning 117 cheese awards. That’s more than the combined total of the subsequent six highest earning competing countries and states.

 

Volume 16, Issue 9 of  Culture, Curds and Cheesey Chatter | Nov/Dec, 2023 – DOWNLOAD FULL PDF NEWSLETTER

---

Seppi Award—Ken Klassey was named volunteer of the year

Executive Director Donna Douglas was awarded Lifetime Membership to National Historic Cheesemaking Center at the Volunteer Appreciation Luncheon recently. She had served 13 years directing the efforts of the organization. We have a change in administration duties at the National Historic Cheesemaking Center. Donna will concentrate on a second term as Monroe Mayor.

Volume 16, Issue 7 of  Culture, Curds and Cheesey Chatter | September, 2023 – DOWNLOAD FULL PDF NEWSLETTER

---

Cheesemaking Day at Imobersteg Factory.

On Saturday, September 9th, local cheesemakers made a 90-pound wheel of Swiss cheese in NHCC’s Imobersteg cheese factory. The annual oldtime cheesemaking demonstrations, previously held the second Saturday in June, had been suspended since June 2019, due to the global pandemic.