Cheesemaking schools and courses have been an integral part of Green County cheesemaking since the 1800s, offered by the University of Wisconsin. The Schweizer Kaeser schule (Swiss Cheese School), held in Monroe, pictures Ernest J. Buholzer of Klondike Cheese - Monroe, in the third row, third from the left. The course size escalated from a class of 25 in 1920, to 75 participants in 1930. Cheesemaking today requires a licensed cheesemaker on site during production. After being licensed for 10 years, a cheesemaker is eligible to continue their education in the Master Cheesemaker program, extending their learning an additional three years. The program is sponsored by the Wisconsin Center for Dairy Research. Buholzer, the first generation at Klondike Cheese Company, was followed by son, Alvin X., and currently Master Cheesemakers, Ron, Steve and Dave Buholzer. Now in the fourth generation of the operation are Luke, Adam, Tina, Matt and Melissa. Questions or comments may be directed to Mary Ann Hanna at 608-325-4324 or nhcchistory@yahoo.com.