Green County Welcome Center — Attraction in Monroe

My group of four stumbled upon the National Historic Cheesemaking Center a few Sunday’s ago, but unfortunately they had already closed an hour earlier. As we were getting ready to leave, we were greeted by an elderly gentleman in uniform, and we told him that we were disappointed that we came too late. Without hesitation, he asked if we would like a tour! As they had already been closed for over an hour, we told him that we didn’t want to hold him up, and he assured us that he was happy to do it! So we happily accepted, and went inside for an hour long personal tour! The elderly gentleman that gave us the tour turned out to be the 1985 National Champion Cheesemaker, Fritz Koop, who had won the award for his Baby Swiss recipe! He was an outstanding tour guide, and we loved the tour! Afterwards we were taking pictures outside near another building while Fritz was in his car, and he got back out of his car, and gave us another 15 minute tour of that building! It was the first cheesemaking facility in the area, and is still used annually for the cheesemaking festival! It was an unforgettable stop, and we will always think of it and Fritz’s outstanding hospitality anytime that we have some Baby Swiss! Fritz, we’re the group from Nashville, so if you’re ever in town. I hope...

Cheese-Not just for Mice

Who says mice should have all the fun when it comes to cheese? I’ll admit that I’m drawn to several flavors; Swiss, Provolone for example but never knew what went into the process of making it. So, I planned a trip to the National Historic Cheesemaking Center to gain better insight. After a film presentation, our pleasant tour guide, Karen, added interesting tidbits of historical information. It’s amazing to think at one time there were at least 200 cheese factories. That number has dwindled down to twelve. Learn how Wisconsin was the first state to grade cheese; Flavor, Color, Body and Texture and Finish and Appearance. I learned the difference between “curds” and “whey” no thanks to Little Miss Muffet. Who would have thought that high quality milk is primary in the cheese making process and the details that are put into place as the first step to producing great cheese? In Wisconsin alone there are 600 types of cheese and you'll learn how they are placed in categories. Overall: The center is open from May through October with a five-dollar admission fee. The director, Donna is a charming woman that I had the pleasure of meeting and gaining more...

Being from New England I thought I knew all there was to cheese making…since Vermont is like a second home. I was wrong…our tour guide Mark (a professor emeritus) was a local expert on diary farming and cheese making. His unique perspective of growing up on a dairy farm with a cheese making grandfather gave the tour an added level of detail to the history of cheese making. After peaking our interest in how the local cheeses are made he suggested a local cheese store and tavern that hit the spot. With three kids that range in ages from 11 to 17, it was a great family experience. During our road trip traveling from Madison to Ohio the National Historic Cheese Making Center was WELL WORTH the price...