Casper Jaggi: Master Swiss Cheese Maker
Wisconsin Historical Society Press, 2008
eISBN: 978-0-87020-522-4 | Paper: 978-0-87020-392-3
Library of Congress Classification SF272.S9.A77 2008
Dewey Decimal Classification 637.3092
eISBN: 978-0-87020-522-4 | Paper: 978-0-87020-392-3
Library of Congress Classification SF272.S9.A77 2008
Dewey Decimal Classification 637.3092
ABOUT THIS BOOK | AUTHOR BIOGRAPHY | TOC
ABOUT THIS BOOK
The book opens the doors to Jaggi's Brodhead Swiss Cheese Factory - largest factory of its kind in Wisconsin in the 1950s. Archival photos help illustrate, step-by-step, the process Jaggi and his workers followed to transform 2,000 pounds of milk in a copper kettle into a 200-pound wheel of Swiss cheese.
Have you ever wondered why Swiss cheese has holes? You'll find out in this story about a Swiss cheese maker named Casper Jaggi. Casper Jaggi was only six years old when his father taught him how to make cheese in the Swiss Alps. In 1913, Jaggi left Switzerland in search of new opportunities in the United States. Like many other Swiss, he settled in Green County, Wisconsin, where the rolling hills dotted with grazing cows reminded him of home. And soon, he'd be turning cow's milk into cheese, just as he did in Switzerland.
The book opens the doors to Jaggi's Brodhead Swiss Cheese Factory - largest factory of its kind in Wisconsin in the 1950s. Archival photos help illustrate, step-by-step, the process Jaggi and his workers followed to transform 2,000 pounds of milk in a copper kettle into a 200-pound wheel of Swiss cheese.
Jaggi was one of the many European immigrants who helped establish Wisconsin's reputation for delicious cheese. The artisan cheese makers crafting award-winning cheeses today are continuing this rich tradition in America's Dairyland.
See other books on: 1893-1971 | Apps, Jerry | Cheesemakers | Juvenile literature | Juvenile Nonfiction
See other titles from Wisconsin Historical Society Press
