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National Historic Cheesemaking Center: Cheesemaking schools
Photo supplied by the National Historic Cheesemaking Center
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.