This index points you to the pages where you can read about persons, places, and ideas. If you do not find the word you are looking for, try to think of another word that means about the same thing.
When you see a page number in bold it means there is a picture on that page.
A
Agriculture
size of farms in Green County, 12
in Switzerland, 12
as Wisconsin’s heritage, 1, 62, 62, 63
See also Dairy farming
America’s Dairyland, 1
Annatto (coloring in cheese), 56
Antigo, Wisconsin, 15
Artisan cheese, 63
B
Bacteria (culture)
holes in Swiss cheese caused by, 41
as ingredient in cheese, 28–29, 41
Brodhead, Wisconsin, 16
Brodhead Swiss Cheese
Factory
advertising by, 60
Casper as owner of, 20
mural on, 61
rail depot at, 23
Business
Casper as cheese factory owner, 20–24, 50–51, 60
markets for cheese, 22, 24, 55
“people skills” as part of, 24
Butterfat, 20–21, 26–27, 50–51
C
Calcium, 18
Celebrations, 10
Chalet Cheese Co-op, 66
“cheddaring” of curds, 58
coloring of, 56
Cheese
age and flavor of, 6, 45, 58, 59
amount produced, 54, 64, 66–67
bacteria (culture) as ingredient in, 28–29, 41
calcium in, 18
milk as ingredient in, 1, 18–19, 20–21, 25–27, 49–50, 67
rennet as ingredient in, 28, 56
salt as ingredient in, 39–40, 57
types of, 55, 66, 67 (See also Cheddar cheese, Cheese making, Swiss Cheese)
Cheese harp for cutting curds, 29–30, 30
Brodhead Swiss Cheese Factory, 2, 20, 23, 60, 61
Casper as worker in, 12, 14–17
Casper’s inventions and improvements for, 22–23, 28
Coldren Cheese Factory, 16, 16–17, 17
daily routine in, 54
kettles for cheese making in, 15, 16, 27, 27
maps showing locations of, 15, 65
Cheese making
aging, 45
artisans and, 63
brine (salt water) tanks for, 39, 39–40
children taught the skill of, 3, 46–48
cleanliness as important during, 6, 29, 48
curing process, 12, 40–42, 55, 59
cutting the curds during, 29–30, 57, 58
pressing the cheese, 36, 37, 37, 58–59
separating curds from whey during, 19, 28, 30–31, 30–35, 57
step-by-step process in pictures, 26–28, 30–40
Swiss immigrants and traditions of, 2–3, 5–6, 10
temperature as important in, 15–16, 39, 48, 57, 59
“turning” the cheese, 37–38, 38
in dairy farming families, 63
taught cheese making as family tradition, 3–4, 6, 19, 46–48
Clark, Kenneth, 2
Coldren Cheese Factory, 16, 16–17, 17
Coloring in cheese, 56
Cooperative cheese factories, 16–17, 17
number of in Wisconsin, 66
in Switzerland, 5
as symbol of Wisconsin’s heritage, 62
Culture (bacteria in cheese), 28–29, 41
Curds, 19
fresh cheese curds as food, 58
separating from whey, 19, 28, 30–31, 30–35, 37, 57
Curing cheese, 12, 40–42, 55, 59
D
milk sales to cheese factories, 25–27
numbers of dairy farms and cows in Wisconsin, 66
as Wisconsin tradition, viii, 62–63
Decatur Dairy, 66
Deppeler Cheese Factory, 66
E
Edelweiss Creamery, 66
Engebretson, Frank, mural painted by 61
Factories. See cheese factories
Fuhrer, Frieda. See Jaggi, Frieda Fuhrer (Casper’s wife)
G
Gratiot, Wisconsin, 9
Green County, 7–8, 12, 16, 45, 64, 66
H
Historic Cheesemaking Center, Monroe, 10
Holes in Swiss cheese, 41, 43, 44, 54
Holland’s Family Farm, 63
I
Immigration. See Swiss immigrants
J
Jaggi, Andrew (Casper’s brother), 7, 7–8
Jaggi, Annabelle (Casper’s daughter), 19, 53, 61
Jaggi, Casper
with cheese delivery truck, 47
childhood in Switzerland, 3, 4–6
at Coldren Cheese Factory, 16, 17
family life of, 19–20, 46, 53–54, 60
in his Brodhead cheese factory, 2
immigration to Wisconsin, 2, 8
inventions for cheese making, 22–23, 28
marriage to Frieda Fuhrer, 14
as master cheese maker, 3, 24, 44, 60–62
retirement of, 60
Jaggi, Frieda Fuhrer (Casper’s wife), 14, 15, 46, 60
Jaggi, Fritz (Casper’s son), 3, 19, 19, 46, 46–49, 51–53, 53
Jaggi, John (Casper’s brother), 7, 7–8
K
Kettles for cheese making, 15, 16, 27, 27
Klondike, 66
Kraft Foods, 15
L
License plate, 1
M
Maple Leaf Cheese Factory, 66
Milk
butterfat in, 20–21, 26–27, 50–51
calcium in, 18
as ingredient in cheese, 1, 18–19, 20–21, 25–27, 49–50, 67
milk cans for hauling, 49
Monticello, Wisconsin, 22
N
New Glarus, Green County, 7–8, 10, 11
P
Penterman, Rolf and Marieke, children of, 63
Pressing cheese, 36, 37, 37, 58–59
Q
Quarter, Wisconsin state design, 62
Rennet (ingredient in cheese), 28, 56
Rinds on cheese, 40
Roth Käse, 66
S
Salt
as ingredient in cheese, 39–40, 57
Shullsburg, Wisconsin, 9
Streptococcus lactis bacteria, 28–29
Swiss cheese
bacteria (culture) as ingredient of, 28–29, 41
shape of, 64
Wisconsin production of, 66
See also cheese making
Swiss Cheese Capital of the U.S.A., 10
Swiss immigrants
cheese making traditions and, 2–3, 10
map of early communities in Wisconsin, 9
traditional clothes of, 10, 53
Switzerland
cheese making in, 3
map of, 4
T
Temperature
in cheese factories, 30
for cheese making, 15–16, 39, 48, 57, 59
Transportation for dairy products
cheese truck, 47
Trier (tool for inspecting cheese), 43, 43–44
W
Whey, 19
separating from curds, 19, 28, 30–31, 30–35, 37, 57
used to “wash” cheese, 12
as useful product, 13
Wisconsin Dairy Artisan Network, 63