National Historic Cheesemaking Center

National Historic Cheesemaking Center The “Gateway to Cheese Country” The National Historic Cheesemaking Center Museum and Green County Welcome Center…a Tribute to All Cheesemakers!

At the National Historic Cheesemaking Center Museum, the past comes alive with tours led by knowledgeable veteran cheesemakers and docents. Then, enter ….”an era that was, that will never be again” as you step inside the Imobersteg Cheese Factory, restored and located on our campus, where each year on the second Saturday of June a 90 pound wheel of Swiss cheese is made right before your eyes, as it was done over 100 years ago.

Taking A Step Back In Time to the early 1900’s, CHEESE ROW, was referred to an active area in Monroe WI, once located on...
08/13/2025

Taking A Step Back In Time to the early 1900’s, CHEESE ROW, was referred to an active area in Monroe WI, once located on Monroe’s south side. The two block area housed numerous cheese firms over the years and was located with immediate access to the Milwaukee, Chicago & St. Paul Railroad. The attached photo is from a postcard stored in the climate controlled archives room of National Historic Cheesemaking Center. The photo shows Triangle Cheese and Phenix Cheese Companies. Phenix Cheese later became known as Kraft-Phenix. Only the structure located on the far west end of this block remains and is currently occupied by Swiss Colony. The building on the far left of the photo still exists and currently is occupied by Emmi Roth – USA.

Taking another "Step Back In Time", we envision the equipment used to produce starter culture for cheese in years gone b...
07/31/2025

Taking another "Step Back In Time", we envision the equipment used to produce starter culture for cheese in years gone by.

Wooden incubators, similar to the one shown, were used to grow the “mother” starter culture necessary for cheese production

The desired incubation temperature depends on the type of culture used. Swiss and Italian types required a culture that grew readily at a temperature of one hundred degrees Fahrenheit. Other varieties, such as Cheddar, Colby, or Limburger required a different culture that needed an incubation temperature of seventy-five degrees F. for maximum growth.

An incubation time of twelve to eighteen hours was usually required to develop sufficient acid and bacterial growth in the inoculated starter medium. Light bulbs were the source of heat, with the temperature controlled by a thermostat.

The First Kraft Cheese Factory was located in Stockton, Illinois. J. L. Kraft, first retailed cheese in 1903 with horse...
07/28/2025

The First Kraft Cheese Factory was located in Stockton, Illinois. J. L. Kraft, first retailed cheese in 1903 with horse and wagon. In 1909, four of Kraft’s brothers joined him and incorporated as J. L. Kraft & Bros. Co. opening their first cheese factory in Stockton in 1915, producing processed cheese in 3 1/2 and 7 3/4 ounce tins, obtaining the patent in 1916. The company supplied cheese to the U.S. Government for the armed forces of World War I. J. L Kraft then followed up on his success with Velveeta Process Cheese, Philadelphia Cream Cheese, Miracle Whip Salad Dressing and Kraft Dinner Macaroni and Cheese. In 1930. the company was known as Kraft-Phenix Cheese Corporation. Pictured on the front porch of the factory are Mr. & Mrs. Norman Kraft and C. H. Kraft.

The history of cheese storage in Green County - Monroe WI, began with a stone cellar built in the 1870’s, by Jacob Karle...
07/15/2025

The history of cheese storage in Green County - Monroe WI, began with a stone cellar built in the 1870’s, by Jacob Karlen. The cellar located on the east side of 15th Avenue marked the east end of “Cheese Row” and was conveniently located on the Milwaukee, Chicago and St Paul Railroad tracks. A tunnel beneath the street connected the cellar to the building on the west side of 15th Avenue. The cellar, currently referred to as the “cave”, is still in existence with the tunnel connecting to five coolers, a heat cellar and existing elevators in the building to the west.

This one room farmstead cheese factory, located just south of the Wisconsin-Illinois line, was operated by Alfred and An...
07/12/2025

This one room farmstead cheese factory, located just south of the Wisconsin-Illinois line, was operated by Alfred and Anna Imobersteg. Initially with milk from the Imobersteg herd, the factory produced Swiss, brick, and limburger cheeses. They later expanded the production with milk from neighboring farms delivered by horse and wagon. The cheese was taken to the brine tank located in the basement of the residence. The factory operated until 1917, at which time the farmer’s milk was taken to the Orangeville Condensery for soldiers of the First World War. The factory with its contents was moved to the National Historic Cheesemaking Center site in Monroe Green County Wisconsin and was completely restored in 2010. Every other year Master Cheesemakers and retired cheesemakers make cheese as it was done 100 years ago. Cheese will be made this year on Saturday, September 20th , to kick off the 30th Anniversary of the National Historic Cheesemaking Center, beginning at 10:00 AM. Join us On September 20th for fun, food and entertainment. Princess Margaret will also be attending the event.

Taking another “Step Back In Time”, we head down the road toward New Glarus, Wisconsin, where the Farmers Grove Cheese C...
07/08/2025

Taking another “Step Back In Time”, we head down the road toward New Glarus, Wisconsin, where the Farmers Grove Cheese Company was born in 1877. The National Historic Cheesemaking Center’s President, Steven R Stettler grew up at Farmers Grove. Cheesemaking has been a part of Steve’s entire life, from childhood to the present day. While the factory was originally established in 1877, a new factory was built in 1934. At that time, the cheesemaker was John Burkhard. Other cheesemakers throughout the years until it’s closing in 1975, were Jacob Karlen. Adolf Zimmerman, Ernest Weiland, Steve’s Father, Roy Stettler and Dennis Wyssbrodt.

A STEP BACK IN TIMEThe Borden’s Condensed Milk Co. , located on the far north side in Monroe, Wisconsin, operated as a c...
06/25/2025

A STEP BACK IN TIME
The Borden’s Condensed Milk Co. , located on the far north side in Monroe, Wisconsin, operated as a condensery from 1902 until 1927. Founder, Gail Borden, was granted a patent for unsweetened condensed milk in 1854 and sweetened condensed milk in 1856, opening his first commercial plant in Connecticut in 1857. With the outbreak of the Civil War, demand increased for condensed milk. Pet Milk Co. later introduced the first evaporated milk products fortified with vitamin D in 1934. Currently, less than 2% of the U.S. milk production is evaporated or condensed. At one time this plant had its own well and water tower, The building also boasted a Coopers shop, where wooden barrels were made.

The building was then sold to Kraft-Phenix and then purchased by Carl Marty in 1925, manufacturers of cream, Swiss, limburger and brick cheeses, in addition to American cheeses and butter.

Two local Master Cheesemakers, Steven R Stettler and Dave Buholzer want to ask you to put National Historic Cheese Makin...
06/24/2025

Two local Master Cheesemakers, Steven R Stettler and Dave Buholzer want to ask you to put National Historic Cheese Making Museum’s 30th Anniversary on your calendar. To celebrate making a 90 pound wheel of Swiss cheese as was done 100 years ago in the on site 100 year old factory. See you Saturday, September 20, 2025! We are located at 2108 6th Avenue - Monroe WI 53566

The National Historic Cheesemaking Center is pleased to announce President Elect Master Cheesemaker, Steven R Stettler. ...
06/19/2025

The National Historic Cheesemaking Center is pleased to announce President Elect Master Cheesemaker, Steven R Stettler. Steve is at Decatur Dairy in Brodhead, Wisconsin. He is a returning President anxious to bring new ideas to the organization, increasing membership and working with the Board of Directors, staff and membership of NHCC. Steve and his wife, have two daughters, and two grandchildren. Welcome back, Steve.

Do you have a cheesemaker in your family or a friend? The National Historic Cheesemaking Center has over 200 interview ...
06/19/2025

Do you have a cheesemaker in your family or a friend? The National Historic Cheesemaking Center has over 200 interview videos available to you, either to see with a visit to the museum or by going to YouTube:
1) Open YouTube on browser
2) search bar type National Historic Cheesemaking Center.
3) click on our logo and search

The “Monroe” sign facing the corner was re-designed and landscaped by Ballard Landscaping. What a transformation! So cle...
06/11/2024

The “Monroe” sign facing the corner was re-designed and landscaped by Ballard Landscaping. What a transformation! So clean and fresh.

06/06/2024

eat. drink. yodel.

Address

Monroe, WI

Opening Hours

Thursday 10am - 3pm
Friday 10am - 3pm
Saturday 10am - 3pm
Sunday 10am - 3pm

Telephone

+16083254636

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