MONROE - Monroe Main Street's Board of Directors is taking the next step in determining how much it can help the National Historic Cheesemakers create a national museum and culinary center.
Mayor Ron Marsh said Monday a business plan is being developed to consider a National Historic Cheesemakers Center, similar to the Potosi Brewery Museum complex.
Monroe Main Street's role in the center could include using Tax Increment District funds to help meet Americans with Disabilities Act requirements, the Downtown Historic Monroe facade guidelines through its facade grant program, and any number of energy-conserving aspects in construction of the structure.
Marsh said Main Street's main purpose is to "make a viable downtown."
But with Main Street's plans to revamp downtown with a streetscape makeover starting as early as next year, the question arose about what Main Street can afford.
"We only have so much money," board member and Alderman Dan Henke said.
"We look at priorities," board member Mike Sanders said.
The initial idea of creating a culinary center, presented in Main Street's Monroe and Beyond project plan, called for it to be built with the help of business and non-profit contributions.
The National Historic Cheesemakers Center is expected to have the same support, plus federal, state and organization grants.
Potosi received $950,000 from the Wisconsin Historic Society to rehab its old brewery, which was almost demolished.
About 50 people toured the Potosi Brewery July 30 to witness what the little town of 711 created from a dilapidated brewery. Another 40 people who did not attend asked to be kept informed of developments.
Dr. David Riese said it was "beyond what people would expect."
Potosi's National Brewery includes memorabilia, a gift shop, the Potosi Brewing Company, Transportation Museum, Great River Road Interpretive Center, National Brewery Museum, Potosi Brewing Company Restaurant and a microbrewery on site.
Riese said the idea of a historic cheesemaking center began in the mid-1970s, and was resurrected in 1992, when Historic Monroe brought an abandoned railroad depot to Monroe and turned it into a welcome center. The Historic Cheesemakers asked to be a part of the project to create a museum in the depot.
"What we envision (now) is far beyond a museum," Riese said about the proposed National Historic Cheesemakers Center.
Ideas of possible activities that would accompany the museum are a culinary center or culinary college, a community kitchen and business incubator, an onsite cow-to-cheese demonstration twice daily, a tourist area and an interactive educational aspect for children. Local brewery and winery products also could be featured, as partners to the cheese industry.
"The size is limited by our own imagination," Riese said.
Potosi's brewery is expected to bring 30,000 to 35,000 people to its town each year.
"What would Monroe's businesses be like if we could attract 10 to 15 thousand more people to our city?" Riese said.
Mayor Ron Marsh said Monday a business plan is being developed to consider a National Historic Cheesemakers Center, similar to the Potosi Brewery Museum complex.
Monroe Main Street's role in the center could include using Tax Increment District funds to help meet Americans with Disabilities Act requirements, the Downtown Historic Monroe facade guidelines through its facade grant program, and any number of energy-conserving aspects in construction of the structure.
Marsh said Main Street's main purpose is to "make a viable downtown."
But with Main Street's plans to revamp downtown with a streetscape makeover starting as early as next year, the question arose about what Main Street can afford.
"We only have so much money," board member and Alderman Dan Henke said.
"We look at priorities," board member Mike Sanders said.
The initial idea of creating a culinary center, presented in Main Street's Monroe and Beyond project plan, called for it to be built with the help of business and non-profit contributions.
The National Historic Cheesemakers Center is expected to have the same support, plus federal, state and organization grants.
Potosi received $950,000 from the Wisconsin Historic Society to rehab its old brewery, which was almost demolished.
About 50 people toured the Potosi Brewery July 30 to witness what the little town of 711 created from a dilapidated brewery. Another 40 people who did not attend asked to be kept informed of developments.
Dr. David Riese said it was "beyond what people would expect."
Potosi's National Brewery includes memorabilia, a gift shop, the Potosi Brewing Company, Transportation Museum, Great River Road Interpretive Center, National Brewery Museum, Potosi Brewing Company Restaurant and a microbrewery on site.
Riese said the idea of a historic cheesemaking center began in the mid-1970s, and was resurrected in 1992, when Historic Monroe brought an abandoned railroad depot to Monroe and turned it into a welcome center. The Historic Cheesemakers asked to be a part of the project to create a museum in the depot.
"What we envision (now) is far beyond a museum," Riese said about the proposed National Historic Cheesemakers Center.
Ideas of possible activities that would accompany the museum are a culinary center or culinary college, a community kitchen and business incubator, an onsite cow-to-cheese demonstration twice daily, a tourist area and an interactive educational aspect for children. Local brewery and winery products also could be featured, as partners to the cheese industry.
"The size is limited by our own imagination," Riese said.
Potosi's brewery is expected to bring 30,000 to 35,000 people to its town each year.
"What would Monroe's businesses be like if we could attract 10 to 15 thousand more people to our city?" Riese said.