MICHAEL'S
TRIP TO WISCONSIN, October 2005
Day
4: Green County
Welcome
to the Cheese Museum!
Green
County makes more cheese than any county in Wisconsin,
and therefore, the U.S.!
and therefore, the U.S.!
Ancient
butterfat tester.
Rad!
An authentic Emmentaller kettle. For most of the century,
large traditional 200 lb wheels of Swiss Emmentaller
were the main product in Green County.
large traditional 200 lb wheels of Swiss Emmentaller
were the main product in Green County.
Copper
and sweat!
I
loved the Cheese Museum!
Armed
with a pamphlet from the nice ladies at the Cheese Museum,
I explored greater Green County. One of two amazing discoveries
for me was the Chalet Cheese cooperative, home - for 150 years -
of the original American Limburger.
I explored greater Green County. One of two amazing discoveries
for me was the Chalet Cheese cooperative, home - for 150 years -
of the original American Limburger.
The
people here are as down-to-earth as their handmade Limburger
(Country Castle brand) and Brick cheeses.
(Country Castle brand) and Brick cheeses.
I
heard rumours that someone was again making the elusive
200 pound Emmentaler somewhere in Green County...unfortunately
cheesemakers close up shop at 1pm after a full day - whereas
Cheesemongers are just getting started!
200 pound Emmentaler somewhere in Green County...unfortunately
cheesemakers close up shop at 1pm after a full day - whereas
Cheesemongers are just getting started!
No
one was home, but I did manage to take a few photos through the window.
A
brand new copper kettle (open top for hand-stirring) imported from Switzerland!
What
an amazing trip! I was so pleased to find that most Wisconsin
cheesemakers buy their milk from small local farmers. I did manage
to procure a wheel of that Edeilweiss Ementaller, which we sold at
Christmas time at Market of Choice...good stuff!
cheesemakers buy their milk from small local farmers. I did manage
to procure a wheel of that Edeilweiss Ementaller, which we sold at
Christmas time at Market of Choice...good stuff!