UW River Falls The Whey It Was Plant renovation; With ... · Inc., LaClare Family Creamery,...
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Transcript of UW River Falls The Whey It Was Plant renovation; With ... · Inc., LaClare Family Creamery,...
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Volume 11, Issue 6
Our 2018 exceptional partners:
Alp & Dell Cheese Store
Alpine Slicing & Cheese Con-version
Baumgartner Cheese Store
Chalet Cheese Co-op
Colony Brands, Inc.
Darlington Dairy Supply
Dave and Glenda Buholzer
Ron and Sue Buholzer
Steven and Thea Buholzer
David Webster
Decatur Cheese Co-op
Decatur Dairy
Douglas Mayer Transport
Emmi Roth USA, Tim Omer
Foreign Type Cheesemakers Assn.
Terry Goetz
Klondike Cheese Co.
Maple Leaf Cheese Co-op
Maple Leaf Cheesemakers, Inc.
Mill Creek Cheese
Precision Drive & Control
R. Mueller Service and Equipment Co. Inc
Regez Supply Co. Inc
Bill, Carolyn Robichaux
Roelli Cheese Factory
Sargento Foods Inc.
Silver Lewis Cheese Co-op
Super 8, Monroe
B & L Steinmann Trucking
Valley View Cheese Co-op
Vilutis and Company
Wengers Springbrook Cheese, Inc.
Wis. Swiss & Limburger Pro-ducers
Wis. Cheese Makers Assn.
Woodford State Bank
Gail and Chuck Zeitler
July, 2018
A Publication of the National Historic Cheesemaking Center
REMINDER DATES No NHCC meeting July 4.
We will be manning the Trailer at the Twining Park activities!
August 1 Regular meeting,
5 p.m., Turner Hall
July 20 Bus Tour of NHCC scheduled
July 28 Generosity Day on Square
“Cheese Is Our
Culture” tm
(Continued on page 2 )
The Whey It Was
With President Dave
UW River Falls
Plant renovation;
More info about
Klondike
Cheesemaking Day at the Imobersteg Cheese Factory is once again be-
hind us. We had great weather and attendance was very good. There was a mix-
ture of active, retired and just plain tired cheesemakers present who were willing
to convey their wisdom throughout the Cheesemaking process.
We had visitors from the area and all parts of the country observing,
helping stir the kettle and asking questions about the process. It is important to
keep this tradition of making a wheel of Swiss cheese the way it was done at the
turn of the century alive for future generations to experience. This type of old
time Cheesemaking can also be seen at Harvest Fest in New Glarus every Octo-
ber and during Cheese Days in Monroe held the 3rd weekend in September dur-
ing even years.
I hope you can all join us this year.
The 19th Century cheese factory at NHCC is completely different from
what I experienced yesterday. I attended a donor luncheon, along with the
WCMA Board of Directors, to kick off the dairy plant renovation at UW River
Falls.
WCMA has been very active in supporting education for the cheese and
dairy industry. This includes donations to this project at UW River Falls, the
Center for Dairy Research at UW Madison, the dairy plant at South Dakota
State University and others. The UWRF dairy plant was completely disassem-
bled and only a few of the old pieces of equipment will be reused. The total
space will be about three times the size of the existing plant. When it is com-
pleted in early 2019 it will be a state of the art facility on a campus where a very
l Culture, Curds and Cheesey Chatter Page 2
Business and Supporting Members
Badger State Propane, Inc Bartels Sandblasting Boar’s Nest – Rufer Family
Bowen Oil Company David & Jean Busker City of Monroe
Curran’s Cheese Plant, Inc Deppeler Wood Shop Mike & Audrey Reinbeck
Gary & Corie Grossen Gibbsville Cheese Co. Jim Glessner
Gile Cheese, LLC Ron Goecke Nate & Joanne Hare
Terry & Mary Ann Hanna Henning Cheese Jim & Anita Huffman
Greg & Julie Knoke Shirley Knox & Paul Peterson
L & S Truck Service & Towing, Inc Virgil & Carol Leopold Maple Leaf Sales
Peter & Sandra Milfred Jim & Donna Mueller Northside Fried Cheese
Myron & Geri Olson Pine River Pre-Pack Inc. Bill & Marilyn Ross
Rural Insurance – Mike Hutchinson Daniel W & Ann Stearns
Steinmann Consulting, LLC – Mark Steinmann Synqronus
Taylor Cheese Corp. Widmer’s Cheese Cellars Wisconsin Bank and Trust
Wisconsin Cheese Group, LLC Wisconsin Dairy State Cheese Co – Mike Moran
Zwygart Family Partnership
'Mark the Date"
Monroe Chamber of Commerce
"Business After Five" will be hosted by the Na-
tional Historic Cheesemaking Center on
Thursday, July 26, 2018. Volunteers and NHCC
members are encouraged to attend.
large percentage of students are enrolled in dairy and food science courses. This new facility will offer much
needed educational opportunities to an area of the state that is far removed from UW Madison CDR.
We purchased the Stuart warehouse because we had no room to expand our cooler space at the Klondike
factory. We did not need all the cooler space in our new warehouse so we rented a large portion to Armour &
Company whose building was directly to the west of ours. The rent we received pretty much took care of our
mortgage payments which left us with only utilities and building maintenance for expenses. It worked well for both
companies.
Having the warehouse facility gave us the opportunity to expand our customer base and Armour became
one of our customers. This relationship is where I got to know Doran Zwygart, who was the general manager for
the Armour Dairy Division based in Monroe. Doran was a very active member of NHCC prior to his death. Eve-
ryone at NHCC misses the knowledge and insight he shared with the organization.
I also got to know the plant manager, Roy Bergemann and his son, Gordy, who worked at Armour. Gordy
and his wife Ruth are the 2018 Cheese Days King and Queen. Another person I met was the cheese truck driver
for Prairie Hill Cheese. Her name is Corie Grossen and it was a familiar sight to see her back their truck into the
dock to deliver cheese to Armour.
She didn’t have a truck driver’s cap either.
Back in those times everyone did any
thing that needed to be done.
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Culture, Curds and Cheesey Chatter Page 3
NEW ADDITION--A new dis-
play in the Heritage room at the
National Historic Cheesemaking
Center focuses on a small copper
kettle that “Doc” Daughenbaugh
used to make a small 20 lb. wheel
of Swiss cheese in a building lo-
cated at their home in Mc Con-
nell, ILL. The family of Gerald
“Doc” and Hedwig (Grogg)
Daughenbaugh recently donated
the unique kettle and other
cheesemaking equipment to our
museum. Huge appreciation goes
to Erv Bartels Restoration and
Chuck Zeitler for getting the cop-
per kettle preserved for NHCC
visitors to see. Archives co-chair,
Fritz Kopp, is shown with the ex-
hibit.
MEMORIAL TO NHCC--Mike and Rich Daughenbaugh,
shown, along with brother Dave, presented a generous memo-
rial contribution to NHCC Executive Director Donna Douglas
in memory of their parents Gerald “Doc” and Hedwig “Hedy’
Daughenbaugh. Thank you to the Daughenbaugh family for
the monetary donation. It is deeply appreciated.
PROUD FAMILY--Recipient of the Vanguard 2018 award, Gary
Grossen is shown with members of his family attending the awards
event in Milwaukee: wife Corie, and son Chad, daughter-in-law Ge-
nea, and grandchildren Emma and Gabe. Other members of the
family include Brad and Kari Grossen, Mitchell and Bryce, and
daughter Kelly and granddaughter Geneva. A proud moment for the
Grossen Family!
l Culture, Curds and Cheesey Chatter Page 6 RAILROAD STA-
TION HISTORI-
CAL SOCIETY--
Shown Left: Forty
nation-wide visi-
tors made a 15-
minute stop to
take photos of our
historic Depot
and the rib-sider
caboose on Sun-
day, June 17th.
They were mem-
bers of the Rail-
road Station His-
torical Society
touring Midwest
railroad depots
that have been
restored. They
had 14 “whistle
stops” planned
for the day. They
were delighted
when they re-
ceived “welcome
bags” from
NHCC volunteers
that included the
“Depots of Green
County Wiscon-
sin” booklet, a
pictorial history.
IN THE FAMILY--
Volunteering at NHCC is a
“family affair” for the
Gebhardts! Rudy and Linda
Gebhardt, and new volunteer
Ernest “Ernie” Gebhardt are
shown with NHCC staff: Fritz
Kopp, asst. dir. Deb Briggs,
and docent Jim Glessner. The
Spore Factory near Argyle, is
where the Gebhardt brothers
grew up and is now owned by
Linda and Rudy Gebhardt.
Kids Coloring--Something for all ages!
While other family members were on tour
of the museum, several children are shown
with “My Farm to Your Family” coloring
book and “The Wisconsin Dairy Fun
Book” published by the Wisconsin Milk
Marketing Board, Inc.
l Culture, Curds and Cheesey Chatter Page 7
NHCC was at the Breakfast on the Farm at the Danance
Farm near Monticello. Shown are Staff: Donna Douglas,
above, and Fritz Kopp, right, at the venue.
MILLIE STAUFFER, NHCC
member, sprucing up for our
tourist season—painting and
touching up the facility.
Wisconsin Cheese Makers Association con-gratulates all members who earned blue rib-
bons at the June 22 's Wisconsin State Fair Dairy
Products Contest,including: Agropur, Shullsburg
Creamery, Prairie Farms Dairy, Mill Creek
Cheese, Great Lakes Cheese Company/Great
Lakes Cheese of Wisconsin, Klondike Cheese
Company, Crave Brothers Farmstead
Cheese, Foremost Farms USA, Maple Leaf
Cheese, Sartori Cheese, Lake Country
Dairy/Schuman Cheese, Pine River Pre-Pack,
Inc., Associated Milk Producers Inc Regional
Office, Babcock Hall Dairy Store, Saputo, VV
Supremo, Hook's Cheese, Graf Creamery,
Inc., LaClare Family Creamery, Nasonville
Dairy, and Westby Cooperative Creamery.
Left: Ron Buholzer announces roll-
out of new Buholzer Brothers deli
loaves in brick, muenster and
havarti in stores this summer.
IMPORTANT VISITORS--NHCC was honored to have visitors Mollie
McDonough, Boston, MA., and Mark Bruchez, Switzerland, stop and tour our
NHCC museum. Mollie is the associate editor of a publication titled “Culture”
in Boston, MA. Mollie worked for cheesemakers in Switzerland and the US be-
fore earning a Master’s degree in Agriculture and Food Science at the Ecole
Sperieure d’ Agriculture in France.
l Culture, Curds and Cheesey Chatter Page 9
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 *Please note that we are listed in the Monroe TDS phone book under “Green County Welcome Center” Email address: [email protected]
YouTube: Seek National Historic Cheesemaking Center Channel
Check Out You Tube To view our library of cheese industry interviews search for the National
Historic Cheesemaking Center Channel for more than 210 interviews.
What a tremendous delight to be “back in business”! It is wonderful to once again receive visitors
in the Welcome Center, and to watch the volunteers’ reaction to the updated space.
May is flying by! The fundraising trailer, commonly known in the area as the “cream puff
trailer” is at the Farmer’s Market on Monroe’s Historic Square most Saturdays, May through Oc-
tober. The trailer is staffed at the square by local Boy Scout Troop 180.
The trailer will be at many events during the season, from the Green County “Pickers”
Antique & Flea Market at the fairgrounds in June and September, to Cheesemaking Day in June
in the Imobersteg factory on the National Historic Cheesemaking Center campus, and Monroe’s 4th of July cele-
bration at Twining Park, with Green County Cheese Days as the finale in September.
I am learning much about managing the work of the trailer and the supplies needed, with much assistance
and patience by Dave and Glenda Buholzer, and Jeff Everson of Troop 180. The National Historic Cheesemaking
Center and I value all of our volunteers but especially those who say “yes” to staffing the grill, trailer, and cashier
table. It is a pleasure to be part of the teamwork and expertise that goes into our Homemade Cream Puffs and
Master Cheesemaker Grilled Cheese Sandwiches. YUM!
A calendar of events the trailer will travel to, as well as our newsletter, “Culture, Curds, & Cheesey Chat-
ter”, is now available on the National Historic Cheesemaking Center’s website.
May-October - Most Saturdays at the Farmers Market - Monroe's Historic Square
July 4 - 4th of July Celebration - Monroe's Twining Park
July 28 - Generosity Day - Monroe's Historic Square
September 8 & 9 - Green County "Pickers" Antique & Flea Market - Green County Fairgrounds
September 14-16 - Green County Cheese Days - Monroe's Historic Square
l Culture, Curds and Cheesey Chatter Page 10
National Historic Cheesemaking Center
Minutes of June 6, 2018, regular meeting Members present: Deb Briggs, Henry Tschanz, Fritz Kopp, Jim Curran, Jim Huffman, Virginia Drafahl,
JoAnn Schwitz, Steve Stettler, Jean Tullett, Jim Glessner, Dave Buholzer, Donna Douglas, John Marean,
LouAnn Hanson, Glenda Buholzer, Virgil and Carol Leopold, Helen Hafen.
Meeting called to order by President Dave at 5 p.m. May secretary’s report appeared in “Culture.” Treas-
urer’s report was presented and moved for approval by Jim Huffman, second by JoAnn. C.
Donna’s report, which appears in this issue, highlighted that 31 states were represented by visitors in
May. Deb reported trailer events were now on the website. Dave thanked Deb for all the work she was
doing on fundraising.
Committees: Archives: The Daughenbaugh kettle is back with correct coating; Deb Hutchinson is reor-
ganizing files; committee is trying to catch up on “accessioning” donated items; the dehumidifier in
archives room has been replaced. Basement
unit will be monitored.
Fundraising: Pickers weekend was better
than previous years.
Interviews/video: Virgil reported that he
and Don had interviewed Mark Steinmann
and were continuing interviews.
Grants: Monroe Fund grant announcements
are June 28.
Memorial Bricks: all that were ordered have
been installed.
Website: The newsletter has been on it since
January; and the membership form is also on
it.
West Side Entrance: Fritz announced that
Rock Solid Concrete bid was reduced by
$1,425 due to not replacing brick area. New
bid of $2,965 was accepted on motion of Jim
Huffman, second by JoAnn. C
Honey Belle restoration proceeding.
Cheesemaking Day details were discussed
and coordinated.
Due to Independence Day holiday, meeting
in July (July 4) was cancelled. Motion by
JoAnn; second by Fritz. C. President Dave
will call a Board meeting in July.
Adjourned at 5:49 p.m. Motion by Fritz, sec-
ond by Steve. C.
Respectfully submitted
Jim Glessner, secretary
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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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