CULTURE, CURDS AND CHEESY CHATTER [March Newsletter]

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Volume 14, Issue 2 – Download PDF

REMINDER DATES:

The Center is closed for season! No scheduled meetings of members or Board of Directors in March, 2021

Membership Memo

The Membership Committee thanks all those individual and family members who have thus far renewed their membership in the NHCC for 2021. If you have not already done so, please consider to continue to support this great organization. Thank you.

It’s lonely in here!!!!!

The cheesemaker and his spouse are patiently waiting for visitors. The Center opens May 1. We look forward to seeing you!!!!!

Brrrrrrrrrrrrr!

It was a bit chilly (shall we say COLD), as asst. director Deb Briggs can attest, during a work session at the Center recently.

Stirring the kettle, With President Jim

Well, February was not an ideal month in this household!

Firstly, your president and editor, had a scrape with a cardiac incident, which resulted in another med to the growing list of stuff one must take when hitting the elder status!

Secondly, in mid-month a hacker got into my laptop, even with all the recommended anti-programs. They succeeded in stealing all my contact lists, wiped out my Office Suite software, and generally played havoc! All is not lost, however, as exec. Director Donna has all the Culture lists on the Center computer, so you are getting this as usual. It is a bit late, though, because I had to scrounge my favorite Office programs, which I found on Amazon. They were reloaded March 1 and I’m back in business!

A word of caution, even with all my “anti” this and that, a computer firm found 71 chunks of malware

– Until next issue, Jim

Director Donna’s Monthly March Report:

Greetings NHCC Members & Friends!

Spring is on the way! The sun is melting mountains of snow, and I am looking forward to leaving my “home office” and heading for our NHCC campus. We plan to open our season on Saturday, May 1st, 2021 at 10:00 A.M. We will implement the same “Wisconsin Public Facilities” regulations as last year. Through the continuing support of our Master Cheesemakers and the entire cheese industry, our loyal members, and volunteers, we have built a firm foundation.

The loyalty and friendships of our experienced and knowledgeable volunteers allows us to lead tours of the museum, offering colorful stories about early cheesemaking. In closing, we want to extend our sincere sympathy to the families and friends of eight dedicated NHCC volunteers and friends, that have passed away recently.

Your Director, Donna

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 northern Illinois internationally famous.
The unique center recalls the rich heritage of the area and is illustrative of the lively cheese industry which still flourishes today.
DOWNLOAD FULL MARCH 2021 PDF NEWSLETTER

CULTURE, CURDS AND CHEESY CHATTER [January / February Newsletter]

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Volume 14, Issue 1 – Download PDF

REMINDER DATES:

The Center is closed for season!
No scheduled meetings of members or
Board of Directors in January, 2021

Ramp, railing donors credited

Visitors to our Cheesemaking Center Museum are now assured that they have a secure physical access “Entrance” and “Exit” when they tour our National Historic Cheesemaking Center Museum. With generous donations in memory of loved ones and donor contributions, we now have a beautifully designed ADA exit ramp and railing, ensuring the safety of individuals and groups that we host. We gratefully appreciate the many donations that allows NHCC to continue to make improvements and sustain our future.

Stirring the kettle, With President Jim

It was hard getting my thoughts together for this mid-winter missive. COVID continues to rage here in America’s Dairyland, Vaccines are slow being delivered, immunizations are also not as projected; then there was the mess in our USCapitol. This had Americans glued to the Tv’s once again. One wonders if we will ever see the civility and neighborliness that was the norm when I was growing up. That leads me to use the accompanying depiction of longing for “the good old days.”

I saw somewhere the other day, though, that cheese consumption in the U.S. is continuing to be on the uptick, which bodes well for the industry in general. But the number of family farms in the state continues to diminish. One recent comparison I saw explains why this is happening, comparing milk production from years ago, per cow, with that of modern era cows. The difference was completely astounding! Modern dairy cows are exceptional milk producers.

This issue is a bit different than is the norm, as we have included some “feel good” items to lighten the psyche during these troubling times. And we have combined the January-February issue into one.

The photo to the left is a eudaemonic vision of what most of the state has been under this past week, when freezing fog has blanketed everything in frosty loveliness. I’m a sucker for farm scenes, and this one really struck a nerve.

– Until next time, stay safe in this new year.

Vanguard award to Buholzer, Palubickiv

The Wisconsin Cheese Makers Association (WCMA) Board of Directors has selected nine individuals to be recognized next year at CheeseExpo Global Online for their outstanding work in the dairy processing industry.

The WCMA Vanguard Award is intended to recognize cheesemakers or cheese manufacturing employees whose work helped to blaze new trails in dairy operations. In 2021, this award will be given to Steve Buholzer and Ray Palubicki.Third-generation cheesemaker Steve Buholzer grew up at Klondike Cheese Company. Along with his brothers Ron and Dave, Buholzer took over the family business in 1972. Buholzer is a Wisconsin Master Cheesemaker, with certifications in feta and muenster. He is credited with bringing Klondike Cheese Company to new levels with state-of-the-art equipment, specially crafted recipes and by honoring the great traditions of cheesemaking.

Ray Palubicki started working in the cheese industry as a teenager in 1950. Less than a decade later, he became the head cheesemaker at the Outagamie Producers Cooperative. Palubicki served as Production Manager from 1967-1990, and as Plant Manager until his retirement in 1999. In addition to creating several award-winning cheese recipes, Palubicki led his plant through an acquisition by Alto Dairy, and transitioned it to fully automated cheddar cheese production, the first facility of its kind in the Midwest.

In 2021, Mark Schleitwiler will receive the Association’s highest honor: the WCMA Life Member Award.

WCMA has offered the Life Member Award since 1918, and Schleitwiler will be the 90th recipient. The award recognizes people who have played a significant role in the success of the Association through leadership, support, and service to the institution and its activities Mark Schleitwiler now serves as an industry consultant, most recently having worked as Director for Wohlt
Cheese, now a division of Ellsworth Cooperative Creamery. From 1988-2017, he worked at BelGioioso Cheese, first as Operations Manager, then Vice President of Operations, Vice President of Finance, and finally as Vice President of External Relations. He launched his career as an accountant and administrator at Churny Company, a cheese manufacturer and importer.

Schleitwiler is a longtime and active member of WCMA, having served several terms on the Association’s Board of Directors, including as President from 2010-2012 and as Treasurer from 2009-10. Mark also participates in WCMA’s Technology and Policy Committees and continues to support WCMA outreach efforts.

John Jeter and Don Menzner will be recognized as the 2021 WCMA Cheese Industry Champions, awards that are given to industry leaders who, through their everyday business decisions, have created tremendous opportunity for others.

John Jeter served as CEO Hilmar Cheese Company for 31 years. From his start in 1984, Hilmar Cheese grew exponentially, with Jeter focusing on research, the latest technology, and staff excellence. Before his retirement in 2015, Jeter completed construction of a second production plant in Texas, and established Hilmar Cheese as a major dairy exporter.

Don Menzner joined Marathon Cheese Corporation in 1960 as a packaging line worker, later advancing to the position of Director of Purchasing. By the early 1980s, Menzner became Vice President of Operations. In 1990, he was named President, and in 1996 accepted the position of CEO. He also served as a Board Member for the National Cheese Institute and National Cheese Exchange.

Before his retirement from Marathon Cheese Corporation in 2001, Menzner received the National Cheese Institute Laureate Award. Menzner is credited with innovative cheese shredding and packaging methods that transformed the way cheese was sold throughout the country.

The WCMA Distinguished Service Award, reserved for respected and highly-valued supplier partners to the cheese manufacturing industry, is unique in that the Association allows members to vote on prospective honorees. Craig Linz and Jerry Lippert have been selected for the honor in 2021.

Prior to his passing in July 2020, Craig Linz was known and respected across the dairy industry for his service and integrity. Linz served the industry in numerous roles, while rising through the ranks at Tetra Pak Inc., and its predecessors Carlisle Process Systems and Scherping Systems. Linz served four years as a member on the WCMA Board of Directors, and was active in the WCMA Recognition and Contest Committees. Linz earned the Eggebrecht Award in 2020 for his service to WCMA’s Championship Cheese Contests.

Jerry Lippert started his 17-year career in paper distribution with roles including sales and purchasing and general management with Great Northern Nekoosa Corporation and Georgia Pacific. Since 1992, Lippert has held several important roles with Nelson-Jameson, Inc. before becoming President in 2002. Lippert continues to focus on growing Nelson-Jameson, and mentoring the next generation of leadership. Lippert is an active member of the WCMA Recognition Committee.

The WCMA Babcock Award, named for Stephen Babcock, the famed agricultural chemist and University of Wisconsin professor, recognizes the contributions of those in education or affiliate organizations partnering with cheesemakers in the pursuit of dairy industry innovation and excellence, and will be given to Dr. Bob Cropp and Marianne Smukowski in 2021.

Dr. Bob Cropp is a Professor Emeritus of the University of Wisconsin-Madison Department of Agricultural and Applied Economics. Prior to retirement, Dr. Cropp was the Dairy Marketing and Policy Extension Specialist and Director of the University of Wisconsin Center for Cooperatives, and has been with the University of Wisconsin System since August 1966. While retired, he remains active in dairy marketing, dairy policy and cooperative issues.

Marianne Smukowski worked with the U.S. Department of Agriculture and Land O’Lakes, Inc. before creating her own unique position at the Center for Dairy Research at the University of Wisconsin-Madison, where she was Dairy Safety and Quality Coordinator. A guardian of food safety and quality for the dairy industry, Smukowski worked with producers in Wisconsin and beyond. She is also the technical adviser for the Wisconsin Master Cheesemaker program, and the 2019-20 President of the American Cheese Society. Smukowski has also served as a judge for
the WCMA World and U.S. Championship Cheese Contests.

Awards will be presented to honorees CheeseExpo Global Online in April 2021. 2020 honorees will also be recognized at this time. For more information and to register to attend CheeseExpo Global Online, please visit CheeseExpoGO.org.

Director Donna’s Monthly Report

Welcome 2021! Bye! Bye 2020!
You have heard the old adage of ”When life gives you lemons, make lemonade,” or “Look at the glass as half full “ instead of “half empty,” or “Every cloud has a silver lining.” Do these sayings seem worn-out or over –used to you? Do they really work?

It has carried us through rough times in the past and are backed by the fact that if we look at life with positivity it strengthens us. What opportunities do we see for the coming year 2021?

  • Focus on helping one another – focus on the upside of a downside situation
  • Look for opportunities and find something positive for the New Year
  •  Be grateful for what we have
  • Be kind to yourself, just as you would your best friend
  • Take yourself out of the “chaos of life” and spend time alone
  • Phone a friend, send a card, and stay connected
  • Volunteer your time and talents to others
  • Surround yourself with positive people
  • Choosing a positive attitude is one of the most powerful things we can take into the new
    year

As I sit in my home office today, typing my monthly contribution to this newsletter, I am grateful for the opportunity to serve our amazing National Historic Cheesemaking Center organization and the Executive Board, NHCC Committees, our members, valuable volunteers, generous donors of monetary gifts, and the many visitors that enter our doors annually. Processing 2021 memberships, correspondence, mailings, press releases, data entry, and purging files keep me busy during the winter months.

A special thank you to my Assistant Director, Deborah Briggs, that supports me and the entire organization throughout the year. Deb has skills that do not duplicate mine, and we work together as a team, for the betterment of NHCC. Note: Deb and I just completed an update on our NHCC brochure and it is now headed for printing.

Your Director, Donna

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 northern Illinois internationally famous.
The unique center recalls the rich heritage of the area and is illustrative of the lively cheese industry which still flourishes today.
DOWNLOAD FULL JAN/FEB 2021 PDF NEWSLETTER

CULTURE, CURDS AND CHEESY CHATTER [December Newsletter]

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Volume 13, Issue 12 – Download PDF

REMINDER DATES:

The Center is closed for season!
No meeting of members in December!
And a blessed and safe, healthy New Year

 

Stirring the kettle, With President Jim

 

(Editor’s Note: The following letter was received from a visitor to the Center. The names have been redacted for privacy concerns, since both are VIP’s from a metropolitan area. The donation referred to was very LARGE! We seldom get missives like this but it surely makes all of our efforts worthwhile!)

“Dear Mr. Glessner,

I wanted to thank you so very much for the personal tour of the National Historic Cheesemaking Center on Sept. 25, 2020. I anticipated the trip weeks before (*****), and I had arrived, and I have to say the trip and the tour were both fascinating. I knew that making cheese was a “process” but had no idea until my visit. History is AMAZING!!!! Especially in the cheese world.

Thank you also for the wonderful lunch. Of course, I could not pass up having a grilled cheese sandwich for lunch, being in cheese country. I also must acknowledge the superb piece of Swiss cheese that was offered on our tour by one of the cheesemakers. Honestly, that piece of cheese was the smoothest piece of cheese I have ever had. It was delightful! I wish I could have had more or purchased some!

I think of that cheese daily. And now, knowing the process of making cheese, it makes it that much more memorable. Meeting you and Donna were, of course, the highlights of the day. I cannot
thank you enough for your kindness, for your book, the tour, and lunch. It was an excellent “cheesy day” all around.

I wish you much success with the Cheese Center, and will remember your kindness always. I hope the attached donation will help the Cheese Center a bit during this very trying time in our world of a pandemic and closers. We all have a role to play to keep our history going, especially when it involves cheese.

Keep on smiling and sharing cheese culture with the world. One can never have enough cheese!”

– Until next issue, Jim

 

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 northern Illinois internationally famous.
The unique center recalls the rich heritage of the area and is illustrative of the lively cheese industry which still flourishes today.
DOWNLOAD FULL DECEMBER 2020 PDF NEWSLETTER

CULTURE, CURDS AND CHEESY CHATTER [November Newsletter]

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Volume 13, Issue 11 – Download PDF

REMINDER DATES:

The Center is CLOSED! Our doors will open on Saturday, May 1, 2021 to welcome you. Please visit our website for further announcements.

NHCC general meeting Nov. 11 at 5 p.m. at the Center. No meeting of members in December!

Sketches drawn by Robert von Neuman

Past president, Dave Buholzer, (right) shown presenting NHCC Archives chairman, Fritz Kopp, with a folio of sketches drawn by Robert von Neuman, for Ken Royer, one-time owner of Purity Cheese Co. The unique sketches were given to the Buholzer Family and their friends in Green County, from Jayne Carter, daughter of the late Ken Royer. Babcock Hall and Center for Dairy Research (CDR) are recipients of two other copies.

Past president, Dave Buholzer, (right) shown presenting NHCC Archives chairman, Fritz Kopp,

Stirring the kettle, With President Jim

This has been an “interesting” year so far. Even with the COVID virus causing a rampage, we were able to open for business in June and with all the recommended safeguards. All went well until mid-October when the pandemic began a real frightening increase. To be on the safe side our Board decided to end the season early for the safety of all involved. And so we are on our winter hiatus. Our hope is for better times in 2021!

In this issue readers will find our annual membership form. Please respond, choose a membership category, and send it back to us promptly. It is with heavy heart that we note the passing of one of our valued members: Art Bartsch. Art conducted several seminars on making your own cheese spreads at our annual June cheesemaking day, which was a popular workshop for attendees. Art was a retired Colony Brands vice president and intimately involved with NHCC in the past few years.

And for all you lovers of aged cheese and its many flavors and nuances (your editor included), I could not let this cartoon fly by without sharing. Happy munching

– Until next issue, Jim

Passing Gas! All is well!

Volunteer Irene: “I smell gas.”

Assistant Director Deb: “I do too! right here by the cold air return!”

Director Donna: “Grab your purses and your lunches, evacuate the building, go eat your lunch in your car! I am calling 911.”

Dispatcher: “Is everyone out of the building?”

Assistant Director Deb: “No! Director Donna went back in to get her Tuna Salad!”

Within seconds two police officers arrive, followed by six fire men in several “sirens creaming” red fire trucks. With “gas wand detectors” in hand, they checked every area of the first floor and proceeded to the basement. Finding no gas odors or leaks by the firemen was a relief. But our NHCC Building and Grounds chairman, Fritz Kopp, was concerned and the WE Energies serviceman was summoned to double check the situation. Indeed, there was a minute leak in a valve in one of the two furnaces in the basement.

MAIN GAS LINE WAS SHUT OFF! The valve was replaced.

Director Donna reports: “All is well! The furnace was just “passing gas!”

Thank you Emergency Responders, for your quick arrival and service!

Eating in Style “Cheese Therapy”

Take a drive to a cheese factory that provides “dining and maintaining social distance.” Phone ahead if you choose to order your favorite “Mousekateer” 3-cheese sandwiches w/secret sauce, grilled to perfection!

Enter the pretty, heated dining tent, erected outside the Decatur Dairy Cheese Store, complete with windows and picnic tables to enjoy your “cheese therapy!” Thank you for giving us a “safe and comfortable” dining shelter from the wind, warm sun, and cool weather during these challenging times!

The Decatur Dairy is located at W1668 County Hwy F, Brodhead, WI 53520

2020 NHCC Visitors

Among our visitors at NHCC this 2020 season were two married sisters from Denver, Colorado, and their six children. It was delightful for Director Donna to conduct the tour of the museum and Imobersteg Farmstead Factory.

The six children, all under 10 years of age, were most attentive and excited to learn about early cheesemaking. They were visiting grandparents that live in the Lena, Illinois area, where the married sisters grew up.


NHCC President Jim Glessner, conducted a tour of the museum for Faun Marie Phillipson, candidate for Circuit Judge in Green County. She was accompanied by Green County Board of Supervisor Joannie Rufenacht, along with NHCC Director Donna Douglas, who also serves on the Monroe City Council.

Faun Marie Phillipson, candidate for Circuit Judge in Green County is 2nd from right.

Director Donna’s Monthly November Report

Our 2021 season at the National Historic Cheesemaking Center Museum was successful and short! Being open Thursday through Sunday 10 a.m. to 3 p.m. allowed us to staff with only one shift for those days.

We are so appreciative of our volunteers and docents that filled the hours, greeting guests from 28 states, during a year like no other, since opening the doors in 1995! The Covid-19 has slowed NHCC down and stopped some events, but it has not stopped the impact that we continue to have in the community and our visitors from near and far!

Plans for celebrating our 25th Anniversary has been put on hold until we are able to gather safely. If you have any creative ideas, please submit them to us for consideration in future planning in the coming year.

Your Director, Donna

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 northern Illinois internationally famous.
The unique center recalls the rich heritage of the area and is illustrative of the lively cheese industry which still flourishes today.
DOWNLOAD FULL NOVEMBER 2020 PDF NEWSLETTER

CULTURE, CURDS AND CHEESY CHATTER [October Newsletter]

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Volume 13, Issue 10 – Download PDF

REMINDER DATES:

NHCC general meeting Oct. 14 at 5 p.m. at the Center.
Fall Clean-up Day Oct. 19, Monday, 9 a.m.

VISITORS FROM BRAZIL

Luiz Gustago, with his wife and daughters, paid a visit to NHCC in September. Ken Klassey, board member and docent that day, made the two girls happy with coloring books, crayons and “cow” pencils. The girls were none too happy with posing for a photo, though.

Stirring the kettle, With President Jim

The days of Autumn are upon us, with a chance of frost forecast as a write this. From what I have seen on the social media, the fall colors are really exploding in the North woods.

Fall is my favorite time of the year, with air that is crisp, all kinds of goodies at the farm market, mums in bright hues…..ahhh beautiful fall. In this column, you will see me with probably the ONLY cheese cloth facemask in the state! It is not my general covering, though, as I either use a regular mask or a face shield in public. Back story: several weeks ago I received an email from Bill Tyre, executive director and curator of Glessner House in Chicago. Bill noted that he would be coming to Wisconsin to tour the NHCC museum and cheese factory. Bill, accompanied by Deneen Bryce, who made me the cheese cloth mask as a joke, thoroughly enjoyed their tour. In Bill’s words: “I will never take cheese for
granted, again! I especially enjoyed the cheese factory (how amazing it survived all these years) and the butterfat testing machine.

“Glessner House was built in the late 1890’s by John J. Glessner, a vice president of International Harvester, and a cousin. It’s located on S. Prairie Ave., and is worth a visit!

– Until next issue, Jim

THAT’S MY DAD!

Sylvia Heiser, Madison, WI. proudly points to her cheesemaker father, Ed Rubin, in a photo displayed in the NHCC museum. Ed Rubin made cheese at the Evergreen Factory, Green County, WI, and later at the Good Hope Factory located at Rice Lake. Sylvia was accompanied by her two granddaughters,Debbie Schlict and Cindy Leonard.

 

NHCC reaches its 25th Anniversary!

Additions to the Center proper since we started 25 years ago, are the Imobersteg Farmstead Factory and a cheese wedge for photo taking memories!

Director Donna’s Monthly October Report

I am happy to report that since opening June 18, 2020, with reduced days and hours, we have hosted (masked) visitors from 28 states and other areas of the world…Peru, Brazil, Russia, and Ethiopia. We are grateful for the volunteer staff that are willing to do the five-hour shift from 10 am to 3 pm. This requires less volunteers per day.

Many visitors comment “we are so glad you are open since many places are closed!” Families with children find that our tour includes several videos that are educational and entertaining. Our NHCC staff enjoys seeing the creative and unusual masks that the small children wear.

Your Director, Donna

Cheese Days 2020 – September 18-20 CANCELLED!!!!!!

This year I was really excited about Cheese Days, since I was honored to be named the Parade Marshall and would be fulfilling my honored duty of leading the Cheese Days Parade on Sunday, September 20. Thanks to the  pandemic” Cheese Days 2020 was cancelled and is re-scheduled for 2021.

Well, being the “senior kid” that many of you know I am, I donned my “Wedgie” cheesey attire anyway, and headed for Monroe’s Historic Downtown Square (Baumgartner’s to be exact!) There I entertained out-of-town visitors, doing the “chicken dance!” Fun! Fun! Fun!

I then headed for NHCC, still in my “Wedgie” outfit, and greeted visitors to the museum, “mourning” the “covid-cancelled” Cheese Days 2020.

I invite all of you to join us next year to Monroe’s postponed “Cheese Days 2020” in September 2021!

P.S. COVID-19 YOU ARE NOT INVITED!

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 northern Illinois internationally famous.
The unique center recalls the rich heritage of the area and is illustrative of the lively cheese industry which still flourishes today.
DOWNLOAD FULL OCTOBER 2020 PDF NEWSLETTER

CULTURE, CURDS AND CHEESY CHATTER [September 2020 Newsletter]

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Volume 13, Issue 9 – Download PDF

REMINDER DATES:

The Center is  open for season! Hours are 10 a.m. to 3 p.m. on Thursdays, Fridays, Saturdays, Sundays. Visit our Hours & Tours page to learn more.

NHCC general meeting Sept. 9 at 5 p.m. at the Center.

Separator donation—

This cream separator was donated to the Cheese Center by Matt Lars. Matt owns Lars Trucking in Gratiot, WI. He hauls milk for Klondike and some other local cheese plants.

Stirring the kettle, With President Jim

On a recent August weekend, I was doing docent duties at the Center and it turned out to be a memorable day:

Right after opening at 10 a.m., in walked a retired teacher who is travelling the country by herself, looking for interesting places to visit. She then records photos and posts them on her cell for her former students (inner-city kids) to view and learn from. She was from California.

Following her was a nice couple who were intrigued by our museum and farmstead cheese factory. They hailed from Florida.

This consumed the morning hours. After lunch, a pair of brothers walked in. Upon questioning they related that they wanted a full-blown tour of everything I could tell them. Two hours later (closing time) we finished. Where were they from? One Illinois and one Alaska!

So in one day we had three far points of the Continental United States. All we really needed was someone from Maine, and we would have had it covered. But what are the odds of having visitors that geographically spread out?

AND, here’s the kicker: The guys were so impressed, they each pulled out their wallets and presented volunteer greeter Mary Friedrichs with a $20 tip—-EACH!

Just shows that we are interesting enough to get visitors from the states and the world. I keep relating to visitors that we are “an undiscovered gem,” and they certainly agree.

– Until next issue, Jim

Director Donna’s Monthly Update

More than ever before, people are eager to get out and explore, seeking inspiration, and to escape the boredom of being quarantined “safer at home.’” Sixty-eight percent of travelers say they feel safe when traveling in their personal car and with gas prices low, and packing a cooler.

Since opening day June 18, I am happy to report that we have had visitors from 28 states make their way to the National Historic Cheesemaking Center campus. Every day is a different and most rewarding day! No retirement in the future for me…11 years and counting!

Your Director, Donna

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 northern Illinois internationally famous.
The unique center recalls the rich heritage of the area and is illustrative of the lively cheese industry which still flourishes today.
DOWNLOAD FULL SEPTEMBER 2020 PDF NEWSLETTER

CULTURE, CURDS AND CHEESY CHATTER [August 2020 Newsletter]

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Volume 13, Issue 8 – Download PDF

REMINDER DATES:

The Center is now open for season!

Hours will be 10 a.m. to 3 p.m. on Thursdays, Fridays, Saturdays, Sundays. Visit our Hours & Tours page to learn more.

NHCC will have a Board meeting Aug. 12 at 4 p.m. and a general meeting at 5 p.m. at the Center.

Overtime With Fritz Kopp

Above and Beyond–NHCC docent, Fritz Kopp, is known to never turn away visitors interested in touring the cheese museum. After a hot summer day, that included hosting 55 motorcyclists and other visitors, Fritz headed to his car in the NHCC parking lot. In a few minutes he was back and announced that we had more guests. The hands on the clock are an indication of the time he graciously went into “overtime” and conducted a one hour guided tour.

Fritz’ love and passion of sharing his knowledge and experience as a retired champion cheesemaker is witnessed many times, as observed by your NHCC director.

Stirring the kettle, With President Jim

August…..glorious August! It wouldn’t be so bad if it weren’t so blamed hot. I do not recall, but my mother told me that when I was born in the month of August, it was a stinker. That was in the mid to late 30’s and the Midwest suffered from one of the hottest summers on record.

Mom said that many nights she and Dad would take me out into the yard under the big oak trees to sleep because it was too hot in the house. At that time Dad was managing a huge (for that era) beef-hog operation north of Princeton, IL.

Another incident a few years later is nowhere to be found in my memory bank. It was probably too terrible a time. Mom said that Dad and the hired crew were applying roofing tar to some buildings and of course junior got into tar and then headed for the sandbox. Mom said it took hours and both gasoline and kerosene to clean me up. After 4th grade we moved back north where Dad managed another huge farm (640 acres) near Grand Detour, Il. Half of it was in virgin timber. I loved roaming those woods with my Scottish Highland Terrier, Pup.

But in August, the Blackberries would ripen. There were huge clumps of wild berries throughout the woods. At berry time, Dad would gather milk buckets and off to the woods we would go. Those huge black gems were converted by Mom into jam, juice, canned berries, and such. I have never grown to dislike blackberries. In fact I have a wild patch in the back of my yard, where I sooth my annual yearning.

From my yard to yours until next issue, Jim.

CHEESE MEMENTO TO FLORIDA

Shown above is a delightful family from Florida. They really enjoyed their tour of the museum and were especially happy that they were able to purchase the “Wisconsin Cheese” box in our Milk Pail Gift Shop.

The nine-year old son is holding our “thank you” bag with a few souvenirs, compliments of NHCC.

Director Donna’s Monthly Update August 2020

Since March our habits have changed dramatically. This has lead us to re-evaluate, re-value, and recalibrate our lives, and NHCC is no exception! With an open mind to figure out what the future of an opening date and museum tours during the Covid– 19 pandemic, with the support of the Executive Board and a reduced staff of dedicated and willing volunteers lending a helping hand, we emerged with a “new normal” in a safe environment.

Reduced hours of operation and offering Covid –19 secure experiences—face masks required, sanitation stations and following Wisconsin state guidelines for Public Facilities we hosted visitors from 21 states and the countries of Peru, Brazil, and Ethiopia to date. They say “a picture is worth a thousand words” so I am requesting that you look at the photos in this newsletter. It will say more to you than if I type a description. (No, I’m not lazy….but sometimes boring!)

NHCC is grateful for a recent grant approval and check in the amount of $3,500 from the City of Monroe’s Visitor and Promotion Fund. The amount received covers the cost of development of our new website designed by Kacey Kaderly, KitterKatter Productions, and our annual ad in the Green County Tourism
Guide.

Your Director, Donna

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 northern Illinois internationally famous.
The unique center recalls the rich heritage of the area and is illustrative of the lively cheese industry which still flourishes today.
DOWNLOAD FULL AUGUST 2020 PDF NEWSLETTER

CULTURE, CURDS AND CHEESY CHATTER [July 2020 Newsletter]

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Volume 13, Issue 7 – Download PDF

REMINDER DATES:

The Center is now open for season!

Hours will be 10 a.m. to 3 p.m. on Thursdays, Fridays, Saturdays, Sundays. Visit our Hours & Tours page to learn more.

Stirring the kettle, With President Jim

Well, readers, we are finally back in action!

NHCC is open for business, albeit on a reduced scale, but early attendance has been favorable. On page 3 we explain all the protections that we have in place. On page 4, the art of ‘pailing’ is discussed; with thanks to Green Co. Tourism for the artwork! Our anniversary series continues on pages 8 and 9; interesting reading.

And finally, a huge shout out to our local paper, Monroe Times, for devoting an entire section of the June 17 edition to recognizing our efforts over the past 25 years.

On a personal note, yours truly has been associated with the Center for 18 of those 25 years. Come see us soon, Jim.

NHCC reaches its 25th Anniversary!

After the Depot was moved to its current location in 1993, work began on erecting a basement to support the structure. The Depot originally sat on a cement slab, but restorers wanted room for storage, a small, functional kitchen, and an archives room to house cheese related documents and museum pieces not on display. The NHCC campus sits at the 21st Street–Hwy. 69 intersection.

Director Donna’s Monthly Update July 2020

The National Historic Cheesmaking Center Museum met the challenges of opening the doors to visitors “face to face” due to the world-wide Covid –19 pandemic. With the approval of the NHCC Board, and following the State of Wisconsin Guidelines for Public Facilities, we opened the doors on June 18.

Temporary hours are 10 am to 3 pm , Thursday thru Sunday. Self guided tours are offered, with guided tours scheduled at 11 am and 1 pm daily by experienced and knowledgeable docents. While plans look a little different this year 2020, we are confident that this too will be another exciting season at NHCC.

The first few days that we were open visitors arrived from the following towns and cities in Wisconsin…Sauk City, Pleasant Prairie, Black Earth, Argyle, Port Washington. an our neighboring state traveling from Geneva, Il., Putnam, IL., Rock Falls/Tampico, IL., and Grayslake, IL. We also welcomed travelers from Cary, North Carolina.

More that ever before, people are eager to get out and explore, seeking inspiration, and to escape the boredom of being quarantined “safer at home.” We are confident and feel comfortable having visitors come into our facility with the implementation of necessary safety features installed, facial masks required when entering NHCC, and sanitation stations throughout the entire building. Our docents are encouraged to wear facial shields furnished by NHCC, that allows visibility of facial expressions and delivery of audible tours.

In closing, I would like to invite you to visit our newly designed website: www.nationalhistoriccheesesmakingcenter.org. We encourage you to submit comments and
suggestions concerning our presence on social media. Check us out on Facebook. Watch for announcements on our 25th Anniversary planned events.

Your Director, Donna

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 northern Illinois internationally famous.
The unique center recalls the rich heritage of the area and is illustrative of the lively cheese industry which still flourishes today.
DOWNLOAD FULL JULY 2020 PDF NEWSLETTER

CULTURE, CURDS AND CHEESY CHATTER [June 2020 Newsletter]

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Volume 13, Issue 6 – Download PDF

REMINDER DATES:

The Center is now open for season!

Hours will be 10 a.m. to 3 p.m. on Thursdays, Fridays, Saturdays, Sundays. Visit our Hours & Tours page to learn more.

Stirring the kettle, With President Jim

 

I can hardly wait! The Executive Board has given the green light to open the Cheese Center on June 18. We traditionally open May 1 for a season lasting to October 31. The pandemic changed all plans everywhere.

We are taking all types of precautions and you will find all the details on the next page. Anyone visiting us, though, ought plan ahead. Due to the constraints of the museum and factory, we will limit numbers of visitors in the buildings at one time. So if you can, go ahead and visit us for a truly amazing experience, but plan ahead and call us to arrange a visit time. (Our number is 608-325-4636).

Lastly, our local newspaper, The Times, is featuring us in a June Dairy Month Special edition. If you find us interesting, we just may have extras! NHCC Executive Director Donna Douglas is shown accepting memorial donations from Tony Wels, on behalf of Joe’s family and many friends, in memory of his father Joseph Wels, who died on January 28, 2020. Joseph and Luana Wels made cheese at the Whitehead Factory on Cty Road B, southwest of Monroe, for 33 years. Memorial gifts
to the National Historic Cheesemaking Center Museum are sincerely appreciated.

NHCC observes 25 years!

After the restoration of the Milwaukee Road Depot, a ribbon cutting was held in 1995. Those identified, starting with John Bussman, left in Swiss attire, were Sharon Riese, Donna Bahler, the late Sue Disch, then mayor Bill Ross, and Dennis Dalton. Riese, Bahler, Disch, and Dalton were the original Historic Monroe committee members that spearheaded the effort to save the depot from destruction. Bussman was president of Historic Cheesemakers for 17 years.

Beautifying the Grounds

Our organization is blessed to have NHCC volunteers Lynn Lokken and Terry Goetz, who are also “master gardeners,” planting bright and colorful plants
around our grounds this year. Special thanks to these ladies that add a “cupful of love” in each flowering plant.

Master Lawn Barbers–Thank you to Broge Lawn Care for keeping our grounds neatly “manicured” each week. We appreciate the excellent service we have received for many years with their awesome and friendly employees.

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 northern Illinois internationally famous.
The unique center recalls the rich heritage of the area and is illustrative of the lively cheese industry which still flourishes today.
DOWNLOAD FULL JUNE 2020 PDF NEWSLETTER