Table of Contents
Preface ix
1 An Overview 3
2 Beginnings 13
3 Wisconsin Cheesemaking, 1840-1880 19
4 Wheat to Cheese 27
5 The Cheese Factory 33
6 Rapid Expansion, 1880-1920 40
7 The University of Wisconsin and Dairying 47
8 Caring for the Dairy Cow 53
9 How Cheese Is Made 57
10 Wisconsin's Historic Cheeses 64
11 Other Historic Cheeses 73
12 Historic Cheese Factories: Inside and Out 78
13 Life in a Cheese Factory 85
14 Growing Up in a Cheese Factory 90
15 Cheesemakers 96
16 Major Changes, 1920-1960 103
17 More Changes, 1920-1960 114
18 Transition, 1960-1998 118
19 New Directions, 1998-2020 124
20 Cheese Graders and Inspectors 134
21 Cheese Buyers, Processors, and Distributors 139
22 Specialty Cheeses 146
23 Wisconsin's Largest Cheese Producers 155
24 Selected Cheese Factory Histories 159
25 Specialized Cheese Factories 171
26 Supporting Organizations: Cheesemakers 185
27 Supporting Organizations: Dairy Farm Producers 194
28 Celebrating and Promoting Cheese 203
29 The Funny Side of Cheese 210
30 Green County, Wisconsin: A Case Study in Change 216
31 Final Thoughts 220
Appendix: Cheese Factory Museums and Tours 231
Notes 237
Bibliography 253
Index 259
