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Volume 12, Issue 10
Our 2019 exceptional partners:
Alp & Dell retail Cheese
Alpine Slicing & Cheese
Conversion
Baumgartner’s Cheese Store
Colony Brands, Inc.
Darlington Dairy Supply
Dave and Glenda Buholzer
Ron and Sue Buholzer
Steven and Thea Buholzer
Decatur Cheese Co-op
DeVere Company, Inc.
Douglas Mayer Transport
Edelweiss Creamery, LLC
Emmi-Roth USA
Klondike Cheese Factory
Maple Leaf Cheese Co-op
Maple Leaf Cheesemakers
Mill Creek Cheese, LLC
Mullin’s Cheese, Inc.
Precision Drive & Control
Regez Supply Co. Inc.
R. Mueller Serv.& Equip.
Bill, Carolyn Robichaux
Roelli Cheese Factory
Silver Lewis Cheese Co-op
B & L Steinmann
Steve & Glennette Stettler
Super 8 of Monroe
Valley View Cheese Co-op
Vilutis and Company
Wengers Springbrook Cheese, Inc.
Wisconsin Bank & Trust
Wisconsin Cheesemaker’s Assn.
Wis. Swiss & Limburger Pro-ducers
Woodford State Bank
Bruce G & Kathy Workman
Gail and Chuck Zeitler
October, 2019
A Publication of the National Historic Cheesemaking Center
REMINDER DATES October 9 Regular meeting, Turner Hall
5 p.m.
October 28 Volunteer Appreciation Event
Turner Hall, 5:30 MUST RSVP
“Cheese Is Our
Culture” tm
Autumn is my favorite time of year. It harkens back to my
childhood and memories of apples and pumpkins, corn shocks and
bittersweet, gourds and fall butchering!
Those days do not repeat anymore for modern society and I,
for one, am sad about that. Those were slower, more lucid times,
and our late president John Bussman said it best when he coined the
phrase: ………Recalling an era that was, And will never be again!
Instead of mulling over the heartaches of the current dairy
industry, let’s go back to a time that many of we older folks recall:
When the frost is on the punkin and the fodders in the shock,
And you hear the kyouck and gobble of the struttin’ turkey-cock
And the clackin’ of the guineas, and the cluckin’ of the hens,
And the rooster’s hallylooyer as he tiptoes on the fence;
O, it’s then’s the times a feller is a-feelin’ at his best,
With the risin’ sun to greet him after a night of peaceful rest,
As he leaves the house, bareheaded, and goes out to feed the stock,
When the frost in on the punkin’ and the fodder’s in the shock.
---James Whitcomb Riley, the Hoosier Poet
Have a great October, pick some “punkins,” get some apples,
drink some cider, munch cider donuts, go to a football game, and
enjoy this special time of year!
Stirring the kettle,
With President Jim
l Culture, Curds and Cheesey Chatter Page 2
2019 Business and Supporting Members
Ace Chemical Peter & Cherie Ammon Badger Lube Express(Vance Miller)
Badger State Propane Bartels Sandblasting Bowen Oil Company
Deborah and Bart Briggs David & Jean Busker City Of Monroe
James Curran Sr. Deppeler Wood Shop Donna Douglas
Mike & Audrey Einbeck Dennis, Janice Everson Bob and Nancy Faith
Jim Glessner Gile Cheese, LLC Ron Goecke
Terry Goetz Gary & Corie Grossen Guggisberg Cheese, Inc.
Terry & Mary Ann Hanna Nate & Joanne Hare Marilyn Hartwig
Henning’s Wisconsin Cheese James & Anita Huffman Ken Klassey
Greg & Julie Knoke Harvey W. Kubly, CPA Bruce and Judy Meier
Pine River Pre Pack, Inc. Virgil, Carol Leopold Mueller Consulting, LLC
Myron & Geri Olson Bill & Marilyn Ross Ruchti Stainless, Inc
Millie Stauffer Rural Insurance – Mike Hutchinson
Bonnie Zumkehr Sauey and Craig Sauey Scherer Moving and Storage Daniel W & Ann Stearns
Ernest & Joyce Steinmann Steinmann Consulting LLC Stump Buster
Henry & Melva Tschanz Wisconsin Bank & Trust Zeitler Auto Body
Zwygart Family Partnership
VOLUNTEER APPRECIATION
2019
YOUR INVITATION NHCC Volunteers, you are invited to attend our Annual Volun-
teer Appreciation Dinner to be held on October 28, 2019, at Turner
Hall.
Social hour begins at 5: 30 p.m with dinner being served at 6:00
p.m. Come and help us celebrate another great year of hosting visitors
from the United States and many foreign countries.
Please sign up when you volunteer, or call the NHCC office at
608-325-4636.
“Your presence makes it a party…...IT IS FOR YOU!”
l Culture, Curds and Cheesey Chatter Page 3 Aster Retirement
residents are
shown viewing
the Discover Wis-
consin’s video
production of
“Green County
….Swiss-consin,”
presented by
NHCC directors
Donna Douglas
and Deborah
Briggs recently.
Adding to the Swiss theme, Deb and
Donna donned their Swiss attire, above,
that added to the atmosphere. Kalber-
wurst, Roesti potatoes, Colony Brands
Petit Fours and Truffles were served to
residents after the viewing of several vid-
eos. Middle right: Ken Klassey, NHCC
docent, is shown with his father, Wilbert,
retired cheesemaker, a resident of Aster,
and his mother who still resides in the
family home. Lower Right: Director
Donna says “Auf Wiedersehen” – That’s
All Folks!
NHCC on the road for retired folks
l Culture, Curds and Cheesey Chatter Page 4 Dairy Expo announces
Contest Winners A gouda cheese wheel made by Babcock
Hall Dairy, Madison, WI ( Gary Grossen) was se-
lected as the Cheese and Butter Grand Champion,
a 2% Lowfat Cottage Cheese made by Prairie
Farms Dairy, Carbondale, IL was selected as the
Grade A Grand Champion and Sweet Me Lemon
Bar ice cream produced by Kemps, Cedarburg, WI
was the Ice Cream Grand Champion of the World
Dairy Expo (WDE) Championship Dairy Product
Contest.
This year’s contest, sponsored by the Wis-
consin Dairy Products Assn. (WDPA), received a
record number 1,536 entries for cheese, butter,
fluid milk, yogurt, cottage cheese, ice cream, sour
cream, sherbet, cultured milk, sour cream dips,
whipping cream, whey and creative/innovative
products from dairy processors throughout North
America.
“This year's contest was extremely suc-
cessful, reflecting how much dairy processors have
come to embrace this unique and special event,"
says Brad Legreid, executive director, Wisconsin
Dairy Products Association which conducts the
annual World Dairy Expo Championship Dairy
Product Contest. "As the only all-dairy product
contest of its kind in the world, the dairy industry
has quickly learned the myriad benefits accrued
from participating in the contest. Winning compa-
nies parlay their success into unprecedented mar-
keting and retail sales opportunities, while other
companies receive valuable insights from the fifty
highly-trained sensory experts whom judge their
products.
" Everyone benefits from this contest,
including the 1st place winners, all participating
companies, food banks and college students pursu-
ing dairy careers. This contest is a complete win-
win for everyone in the dairy industry.”
Judging was held on August 20-22 at
MATC Culinary Arts School in Madison, WI. On
October 1, the contest’s auction will be held at
World Dairy Expo in Madison, at which time all
category 1st place winners will be auctioned off. A
portion of the proceeds from the contest auction
will be used to fund scholarships awarded annually
to deserving students pursuing careers in the dairy
industry. Winners in each contest category can be
found on the Wisconsin Dairy Products Assn.
website.
NHCC Volunteer, Mary Friedrichs, wel-
comes Discover Wisconsin Media Works
host Jack Taylor, to the National Historic
Cheesemaking Center Museum. Below
Discover Wisconsin camera crew spent
four hours filming in the museum and
Imobersteg century old cheese factory.
l Culture, Curds and Cheesey Chatter Page 5
Check Out You Tube
To view our library of cheese indus-
try interviews, search for the National
Historic Cheesemaking Center Chan-
nel for more than 270 interviews.
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 Email address: [email protected]
YouTube: Seek National Historic Cheesemaking Center Channel
Scout Troop 180.
below left: Scouts
assisted making
“pocket flags” for
deployed service
men and women to
be inserted with care
packages sent by
Monroe American
Legion Auxiliary
Unit 84 to troops
serving abroad. Be-
low: Concession
trailer crew.
Director Donna en-
joys stepping away
from her desk and
sharing with visitors
the story of early
cheesemaking.
A popular stop for lunch at Thrivent “Generosity Day” Sept. 14 on Monroe’s
Downtown Historic Square was NHCC’s fundraising trailer manned by Boy
l Culture, Curds and Cheesey Chatter Page 6
Richard Townsend, a visitor from
Scandinavia, Wis., is shown with
Babcock testing story board and
butterfat testing bottle. Richard
shared with us that while attend-
ing the University of Wisconsin,
studying Dairy Science, he
roomed at Babcock House.
It was an exciting day when Tutu
Saadullah, a cheesemaker from
Bangladesh, visited the Center,
accompanied by his wife and
daughter, shown on the left. His
daughter resides in the United
States with her husband, who is a
professor of chemistry at Purdue
University.
l Culture, Curds and Cheesey Chatter Page 7
National Historic Cheesemaking Center “Cheese is Our Culture”TM
Director Donna’s Monthly Report– September 2019
This month NHCC was honored to have the Discover Wisconsin Media Works video
team interviewing and filming in the cheese museum and our “little gem,” the century old
Imobersteg Farmstead Cheese Factory. We are grateful to the Dairy Farmers of Wisconsin for
including NHCC in one of their episodes for television audiences.
We also have had requests for photo releases from our friend and NHCC supporter,
Jerry Apps. Jerry is working on a second revision of “Cheese: The Making of a Wisconsin Tradi-
ton,” which we graciously honored. Jerry’s son, Steve, a reporter and photographer for the
Wisconsin State Journal, took some fantastic photos when they visited earlier this season.
A London, England, TV production company, Sidney Productions, also requested permis-
sion to use NHCC photos that we approved for use to British Broadcasting (BBC1) this year.
The world-wide exposure we are receiving is certainly a compliment to the National His-
toric Cheesemaking Center organization and our awesome supporters. Thank you for support
year after year!
This week we received a large shipment (5 boxes) of promotional material from the
Dairy Farmers of Wisconsin. We will include the printed brochures, maps, and assorted but-
tons in our thank you bags “Cheese Is Our Culture.” We are happy to be a “promotional part-
ner” for this great organization.
A special thank you to our NHCC video team members, Don Sorn, Kevin Thome,and
Kevin Monahan for capturing on camera interviews of cheesemakers and industry related busi-
nesses that are added to our ever-growing library of more than 270 interviews. You may view
each on them on YouTube. (Type in National Historic Cheeemaking Center and click on our
logo.)
Time slips by quickly when we are busy and having fun here at NHCC. In the eight years
as your director, I realize that there have not been two days alike! New faces, different cul-
tures, interesting conversations, and exposure to a world full of awesome visitors.
My assistant, Deb Briggs, and myself realize every day that it would be virtually impossi-
ble to open the doors to visitors without the assistance of our 70 plus volunteers and docents.
We will honor our “valued volunteers” that donate many hours of time at NHCC on October 28.
It is a small token of appreciation for the many ways that they support our organization.
A unique partnership that we consider a “win-win” for NHCC and local Boy Scout Troop
180 and leaders, is our fundraising trailer. Saturday mornings you will find the fundraising
trailer and the Boy Scouts on Monroe’s Historic Downtown Square selling cream puffs and
master grilled cheese sandwiches (with a secret sauce!) We appreciate the commitment
of the scouts and their parents to this project.
Director Donna
l Culture, Curds and Cheesey Chatter Page 8
NATIONAL HISTORIC CHEESEMAKING CENTER MEETING MINUTES 9/11/19
Members present: Jim Glessner, Donna Douglas, Deb Briggs, Jim Huffman, Fritz Kopp, Steve Stettler, Fayth Block, Jo Ann Schwitz, Jean Tullett, Helen Stauffer, Millie Stauffer, Virgil Leopold, Carol Leopold, Dave Buholzer, Helen Locher, Ken Klassey, Art Whipple, Anita Huffman Call to Order: The meeting was called to order at 5:00PM by President Glessner. Secretary’s Report: The report was approved as it appeared in the newsletter. Motion: Jim H., second, Jean, C. Treasurer’s Report: Deb presented the report. Motion to accept: Dave, second, Steve, C. Director’s Report: Donna reported she had recently shown the “Swissconsin” DVD at Aster, and frequently receives requests to do programs at community sites. She also mentioned NHCC has received excellent reviews in Trip Advi-sor. CommitteeReports: Archival/Displays: Fritz & Jo noted a butter churn has been donated to the collection. Bldg.& Grounds: Fritz reported A-1 Electric is going to do electric work at the Center.
Fundraising: Deb said estimating sales has been difficult trying to balance sufficient amounts, but not want-ing to have food go to waste. Finding volunteers is becoming more difficult for NHCC and Boy Scout Troop 180 filled in a shift at the Pickers event.
Membership: Fritz “nothing new”. Sunshine: Millie & Helen L. reported sending a number of cards to members. Video Interviews: Donna is preparing an introductory letter to be sent to potential interviewees. Website: Deb & Donna met with (Rudy Kaderly’s son) Kacey Kaderly, who does website work for
small businesses. They were impressed with his suggestions for potential improvement to NHCC’s site. He will do a proposal for enhancements. An attractive website is extremely important as that is how many peo-ple find NHCC. 25th Anniversary Committee: Donna Bahler, Jean, and Millie are looking at various possibilities.
Unfinished Business: Fair Oaks Farm Tour: Deb has contacted Fair Oaks Farms (in Indiana) and discussed possible dates. It would be at least a 4 hour drive each way. Dave suggested Crave Brothers at Waterloo as an alternative. Other op-tions will be discussed.
New Business: Discover Wisconsin: Donna said that Discover Wisconsin will be at the Center filming on Monday, 9/16, at 10:00AM. It will take approximately five hours and she needs volunteers to be “visitors”.
Green County EMS Donations: It was decided to give $100 donations to both Green County EMS and the Monroe Fire Department. Motion: Fritz, second, Dave, C. Amplifier Replacement: Donna reported problems, although not sure what’s wrong. It was suggested that donations might be pursued for replacement. Motion to replace if necessary: Dave, second, Jo, C. Volunteer Appreciation Dinner: will be held Monday, 10/28, at Turner Hall. NHCC Christmas Party: will be Monday, 12/9, at Turner Hall. Election of Officers: The slate presented: President: Jim Glessner, Vice-President: Henry Tschanz, Secretary: Anita Huffman, Treasurer: Fayth Block, Immediate Past-President: Dave Buholzer. Directors: Ken Klassey, Fritz Kopp, Jim Huffman, delegate-at-large: Steve Stettler. Ken Klassey will replace Jo Schwitz as a director. Motion to close nominations: Dave, second, Art, C. Motion to cast unanimous ballot: Jo, second, Fritz, C.
Stirring the Kettle: President Jim reminded the group of the significance of 9/11. Members Concerns: None Round Robin: Virgil expressed appreciation for NHCC participating in the Pickers events again this year. Adjournment: Meeting adjourned at 6:20PM. Motion: Fritz, second, Jim H. C. Respectfully Submitted, Anita M. Huffman
l Culture, Curds and Cheesey Chatter Page 9
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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
__ __