MONROE - A Cheese and Dairy Destination Initiative group in Green County is awaiting approval from the Wisconsin Department of Commerce for a state grant to help fund a feasibility study of its proposed dairy and cheese industry cultural center.
If approved, the $15,000 Community Development Block Grant would be combined with another $15,000 from the City of Monroe's Visitor and Promotion Committee, pre-approved on July 27, to start the study in January. The study is expected to be completed by the end of February.
The study is intended to help determine the potential of the center as a business and tourism attraction, according to the grant application submitted in November through the city. The Common Council authorized the preparation and filing of the grant application Oct. 19.
The group is not trying to compete or duplicate the National Historic Cheesemaking Center located at 21st Street and 7th Avenue, said Sharon Riese, chairman of the initiative group.
"We want to create something different to promote cheese that will bring visitors to the center," Riese said.
The purpose of the proposed facility, as described in the grant application, is not only to showcase the cheese industry, but also to promote agriculture tourism and to drive the local economy. The group expects the center to become the home of cheese-related exhibits and activities that will educate and inform visitors, particularly about cheeses made in Wisconsin.
The facility would also contribute to new cheese research and cheesemaking techniques, as well as provide a planning and training space for entrepreneurs and cheese industry professionals.
The group and the city wants the feasibility study to determine whether the center will have the financial support and cash flow it needs to survive.
The Community Development Block Grant (CDBG) Planning Program is designed to do that. The program's goals are to help communities develop clear and actionable strategies for addressing specific economic or development needs and to improve the quality of community or economic development projects by helping to fund local plans.
If approved, the $15,000 Community Development Block Grant would be combined with another $15,000 from the City of Monroe's Visitor and Promotion Committee, pre-approved on July 27, to start the study in January. The study is expected to be completed by the end of February.
The study is intended to help determine the potential of the center as a business and tourism attraction, according to the grant application submitted in November through the city. The Common Council authorized the preparation and filing of the grant application Oct. 19.
The group is not trying to compete or duplicate the National Historic Cheesemaking Center located at 21st Street and 7th Avenue, said Sharon Riese, chairman of the initiative group.
"We want to create something different to promote cheese that will bring visitors to the center," Riese said.
The purpose of the proposed facility, as described in the grant application, is not only to showcase the cheese industry, but also to promote agriculture tourism and to drive the local economy. The group expects the center to become the home of cheese-related exhibits and activities that will educate and inform visitors, particularly about cheeses made in Wisconsin.
The facility would also contribute to new cheese research and cheesemaking techniques, as well as provide a planning and training space for entrepreneurs and cheese industry professionals.
The group and the city wants the feasibility study to determine whether the center will have the financial support and cash flow it needs to survive.
The Community Development Block Grant (CDBG) Planning Program is designed to do that. The program's goals are to help communities develop clear and actionable strategies for addressing specific economic or development needs and to improve the quality of community or economic development projects by helping to fund local plans.