History of Cheese in Green County, WI

Summer of 1845

• Immigration to Green County: Immigrants from the canton of Glarus, Switzerland, settled in New Glarus, WI.
• Early Dairy Farming: Began with a small herd of dairy cattle, producing cheese from skim milk; cream was used for butter.
• Cheesemaking: Initial cheeses called Schola Zieger or Green Cheese for home consumption.
• Population Growth: From 93 in 1845 to 1866 by 1850. Now over 30,000.

1868

• Nicholas Gerber's Cheese Factory: Opened the first cheese factory in Green County, introducing the Farmer Factory system.
• Expansion: Established cheese factories making limburger and Swiss cheese.

1870

• Expansion of Cheese Business: Significant growth between 1870-1919, driven by Swiss immigrants.
• Notable Individuals: Jacob Karlen, a successful cheesemaker and wholesaler, operated over 32 factories.

1873

• Local Cheese Production Innovations: Knute Olson created the first local cheese vat.
• Production Scale: Green County produced over 12 million pounds of cheese.
• Marketing: Arabut Ludlow advocated for the cheese industry's potential.

1874

• John Boss: An influential wholesaler who worked with Nicholas Gerber.
• Jacob Regez: Expanded the cheese business significantly upon returning from Europe.

1877-1898

• Economic Impact: Monroe became a major hog shipping point, benefiting from cheesemaking byproducts like whey.
• Industry Challenges: Overproduction led to price drops and forced some business consolidations.

1910

• Cheese Factory Consolidation: 222 factories in Green County with significant presence in surrounding counties.
• Entry of National Companies: Companies like Kraft and Borden entered the scene, adding diversity to the dairy industry.

20th Century

• Economic Challenges: The Great Depression and two World Wars affected the cheese industry.
• Factory Evolution: Larger, more efficient factories developed; transportation improvements enhanced distribution.

1914

• Cheese Days Festival: First held in Monroe to celebrate the cheese industry; grew significantly in popularity.

1925

• Dairy Growth: Green County had 63,418 cows, contributing significantly to national cheese production.
• Depression's Impact: Cheese prices hit record lows, affecting the industry.

1928 - 1948

• Market Expansion: Cheese brokers helped grow the market, innovations like Cryovac packaging improved distribution.

1950

• Swiss Cheese Capital: Monroe became known nationally for Swiss cheese production.
• Industry Adaptation: Factories adapted to changing consumer demands and technological advances.

Present

• Current Cheese Production: 16 cheese factories in Green County, known for quality and variety.
• Cultural Significance: Green County remains a leader in the U.S. cheese industry, celebrated for its history and innovation.

References

• Comprehensive list of historical references detailing the cheesemaking heritage in Green County.

The notes capture the key developments and figures in the history of cheesemaking in Green County, highlighting the industry's growth and adaptation over the years.