The National Historic Cheesemaking Center and Green County Welcome Center IS OPEN!

The National Historic Cheesemaking Center and Green County Welcome Center in Monroe, WI is NOW OPEN on Thursday, Friday, Saturday & Sunday from 10:00 AM – 3:00 PM. We Welcome your visit!

Ready To Plan A Visit?

Explore the areas compelling cheese and dairy history and how our local community has evolved into a top destination.

Here are some helpful links to get started:

  • Center Hours & Tours
    Currently open Thursday – Sunday from 10:00 AM – 3:00 PM | May 1st – October 31st
  • Bus & Group Tours
    Group tours are offered year round and to offer the best experience possible, we recommend that groups of ten or more schedule the tour in advance.
  • Directions & Maps
    We are closer than you think! At the southern “Gateway to Cheese Country,” we are conveniently located on Monroe’s south side at the intersection of Highway 69 South and 21st Street – only minutes from hotels, restaurants, shopping and other unique attractions.
    – 45 miles south of Madison, WI
    – 48 miles north of Rockford, IL
    – 60 miles from Dubuque, IA
    – 95 miles from Chicago, IL
    – 125 miles from Milwaukee, WI
  • THINGS-TO-DO
    Are you looking for Things To Do in the Green County Communities? Buy Cheese / Eat / Drink / Sleep / Outdoors

 

World Cheese Contest is now February 2021

The Wisconsin Cheese Makers Association (WCMA) recently announced an exciting break with tradition as it plans to host the World Championship Cheese
Contest in February 2021.

This competition, the world’s largest technical evaluation of cheeses, butter, yogurt and dairy ingredients from around the world, set a new record for participation in March 2020. Its paired event, CheeseExpo, was postponed in April 2020 and WCMA is bringing both events back in 2021.

“Our utmost concern is the health and safety of our industry, so we have moved CheeseExpo to April 2021 and plan to host again its natural partner, the World
Championship Cheese Contest, a few weeks ahead of this international trade exposition,” said John Umhoefer, WCMA Executive Director.

The World Championship Cheese Contest will be held February 17-19, 2021 at the Wisconsin Center in Milwaukee, Wisconsin. The Contest’s crowning reception,
Cheese Champion, will be held the evening of Friday, February 19 at the Italian Community Center in Milwaukee. Complete entry details will be available August 18 at WorldChampionCheese.org, followed by online entry opening October 14.

CheeseExpo will be held April 6-8, 2021, also at the Wisconsin Center in Milwaukee, Wisconsin. CheeseExpo draws more than 4,000 dairy processing industry professionals from all over the world to Wisconsin for educational seminars, interactive displays of equipment, unparalleled networking opportunities, and a
jubilant salute to the world’s best WCMA plans to hold the U.S. Championship Cheese Contest and the nationally focused Cheese Industry Conference again in 2022.

CULTURE, CURDS AND CHEESY CHATTER [July 2020 Newsletter]

Volume 13, Issue 7Download 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.

Cheese Days Festival Moves to 2021

Original article published on Jun 12, 2020 at themonroetimes.com by Emily Massingill

MONROE — Judy Meier has been hearing the question multiple times per day from those around her, all wondering if Cheese Days, the popular festival held every other year in Monroe and slated for Sept. 18-20, was still on.

The Cheese Days board president has finally spoken: the event is canceled.

However, the announcement came with a bit of good news — they’ve moved the event to 2021, deviating from traditional even years, instead of waiting four years to hold it again. The next Cheese Days will be held Sept. 17-19, 2021.

The global pandemic due to the COVID-19 virus has canceled nearly every event planned for the summer including Summerfest, World Dairy Expo and the Wisconsin State Fair.

“It’s something we didn’t want to cancel because of all of the people that come to Cheese Days and enjoy it,” Meier said. “On the other hand — that’s exactly why we had to cancel.”

The 12-person Cheese Days board unanimously agreed to cancel the event at its meeting June 9 and agreed to hold the festival in 2021 — and will possibly even refer to it as “Cheese Days 2020 in 2021,” Meier said.

Meier has served as the board’s president for a year and a half but has been on the board for about seven years. She and her husband have run the tractor show committee for about two decades.

She said the group met monthly and when the news of COVID-19 and requirements for social distancing came, they met via teleconference. Ultimately, after listening to each of the board member’s thoughts and concerns, she said the decision to cancel was inevitable.

“I wanted everyone to have a voice in the decision,” she said.

Green County Director of Tourism Noreen Rueckert said the major consideration was “a lot of uncertainty.”

“I think the board made a really responsible decision,” she said. “It’s hard to eat cheese and drink beer with a mask on.”

Rueckert said having an abbreviated version of the festival wasn’t a good idea because of what festival goers have come to expect. When weather cooperates, although there’s never been an official count — tens of thousands make their way to Monroe to enjoy live music, carnival rides and all kinds of food to celebrate Green County’s roots.

Volunteers were also a factor; they’re a huge part of the festival, Rueckert said. Once the group counted more than 600 helpers in different capacities. Without them, the event would have a hard time moving forward.

“I think we’ll all come out stronger on the other end,” Rueckert said.

Cheese Day began as a one-day annual event in 1914 but the schedule has been modified several times throughout history. The 1918 festival was preempted due to World War I. An extended break from 1928 through 1935 coincided with the Great Depression. A 10-year hiatus took place from 1955 to 1965. The festival has been an every other year tradition since 1970.

“With the longevity of the festival, we’ve faced hiccups here and there and this is another one,” Rueckert said. “I was happy with the board not waiting until 2022 — it gives us all something to look forward to.”

Meier said the plan is to hold the event again in 2022 to keep the even-year festival tradition.

“It’s a lot of work; we need a lot of volunteers,” Meier said. “Our plan is to end up on the even years again.”

The decision to cancel removes worries over last-minute changes and public health, Meier said. The board hopes most expenses will transfer to the 2021 event.

“Everyone’s disappointment has been hard,” Meier said. But, “everybody’s been understanding. We’re all in the same boat.”

Sponsors who have already pledged or donated for 2020 will be contacted and given the option to transfer their financial support directly to the 2021 event. Entertainers and contractors will be asked to rebook for 2021. Any fees already collected from vendors will be returned. Updated vendor applications (Commercial and Maker’s Market) will be posted to cheesedays.com by Aug. 1.

NHCC Has An Opening Date for 2020!

Welcome to the National Historic Cheesemaking Center Museum/Green County Welcome Center.

Due to the Covid -19 Pandemic we request that the following guidelines be followed for the safety of all visitors and our valued volunteers

Temporary Schedule until further notice:

OPEN: Thursday, June 18, 2020

DAYS OPEN: Thursday, Friday, Saturday, Sunday (until further notice)

CLOSED: Monday, Tuesday, Wednesday

OPEN TIME: 10:00 am – 3:00 pm


Guided tours at 11:00 am and 1:00 pm

Self-guided tours are welcome anytime

  • Masks are REQUIRED of all visitors and volunteers
  • Limit of 10 people in the building at any time
  • Appointments recommended
    To make an appointment, please call (608) 325-4636 or contact us at info@greencountywelcomecenter.org

BADGER STATE TRAIL PASSES AVAILABLE (Daily & Seasonal)

Note: We Do not sell Cheese Country ATV Trail Passes

CULTURE, CURDS AND CHEESY CHATTER [June 2020 Newsletter]

Volume 13, Issue 6Download 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.

National Historic Cheesemaking Center: Visit an era that will never be again [wisfarmer.com]

Original Article by John Oncken Published on 9:55 p.m. CT June 12, 2019 at wisfarmer.com

We Americans eat a lot of cheese, some 37 pounds per year which is double that of 1980. The rise in pizza consumption over those same years has certainly been a major factor in that rise in cheese eating but a host of specialty cheeses hitting the market, along with the longtime standby cheddar has boosted U.S. cheese eating,

Most cheese eaters probably never stop to think about how cheese came about over the years and it certainly did not happen fast or all at once. The National Historic Cheesemaking Center (NHCC) in Monroe offers a look at cheesemaking in Green County as it happened over the years and leading to the county often being referred to as “the Swiss cheese capital of the state.” I last visited the site five years ago and thought it about time to do so again — and did.

The recently reprinted book “Cheese Country — A History of the Dairy and Cheese Industry of Green County” ($20) tells the story well.

On the second Saturday of June the Imobersteg factor awakens and cheese is made with its original equipment.

On the second Saturday of June the Imobersteg factor awakens and cheese is made with its original equipment. (Photo: John Oncken)

Women were clearly the first cheesemakers in the county as some were making cheese in their kitchens as early as 1863, the history begins. However, the first male cheesemakers are unclear.

The first

Nic Gerber, a Swiss immigrant, built the first commercial cheese factory in Green County on a farm west of New Glarus in 1868. He bought milk from five area farmers and hired a cheesemaker to make limburger cheese. (The factory site has an historical marker.) Gerber built a second factory, the county’s first Swiss Cheese factory northwest of Monticello and eventually had eight factories.

By 1876, Green County had some 29 cheese factories making mostly Swiss and limburger cheese and by 1902 the number of factories had grown to 195 and in ensuing years there were 345 factories operating (not at the same time). Most of the factories were farmer-owned with a hired cheesemaker.

National Historic Cheesemaking Center Director, Donna Douglas, has welcomed visitors from 36 states since opening May 1. (Photo: John Oncken)

National Historic Cheesemaking Center Director, Donna Douglas, has welcomed visitors from 36 states since opening May 1. (Photo: John Oncken)

Reliving and learning history

You can relive the history of Wisconsin cheesemaking at the National Historic Cheesemaking Center, a not-to-be-missed attraction that has a history of its own. The idea for a cheese history center got its start when Larry Lindgren, Green County tourism director, and John Bussman, a cheesemaker who demonstrated cheesemaking at Monroe’s Cheese Days, were concerned about losing the history, tools and people of early cheesemaking.

After overcoming many challenges, some financing, a working partnership with Historic Monroe and an opportunity to buy (for $1) the closed Milwaukee Road Depot that had to be relocated, worked out and in July 1995 the National Historic Cheesemaking Center was opened to the public.

To read the full article, please visit https://www.wisfarmer.com/story/opinion/2019/06/12/visit-cheesemaking-era-never-again/1427758001/