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.

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.