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.

02/27/2026

Get on the bus with us!

09/27/2025

The world’s best cheese 🧀🇨🇭

A Gruyère from the Neuchâtel region in western Switzerland has been named the best in the world.

The Gruyère triumphed over nearly 1,900 other cheeses at the prestigious 'Mondial du Fromage et des Produits Laitiers' in Tours, France.

Its flavour profile? A touch of saltiness and a rich, intense bouquet of aromas.

The National Historic Cheesemaking Center is proud to have received the Wisconsin Governor’s Proclamation.
09/27/2025

The National Historic Cheesemaking Center is proud to have received the Wisconsin Governor’s Proclamation.

We quote a message from our President, Steve Stettler, telling you that In 1995 an epic event took place in Monroe Wisco...
09/14/2025

We quote a message from our President, Steve Stettler, telling you that In 1995 an epic event took place in Monroe Wisconsin! The creation of the National Historic Cheesemaking Center, iin Green County. It’s been curing, aging and attracting people from around the country and the world.

On September 20th, 2025, who would have thought this gem would be thirty years old?? We are opening our doors to historic cheesemaking in the old cheese factory on site. All cheesemaking will be done by hand by cheesemakers young and old, and you can even lend a hand!

Alphorns, Swiss music, Swiss Flag throwers, photo ops, outdoor displays, local food truck and Charcuterie board making demonstrations.
September 20th, we will take you back to” a time that was and will never be again!! “

The Borden’s Condensed Milk Co. located on 17th Avenue on Monroe’s far north side operated as a condensery from 1902 unt...
09/10/2025

The Borden’s Condensed Milk Co. located on 17th Avenue on Monroe’s far north side operated as a condensery from 1902 until 1927. Founder of the company, 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.

MARK YOUR CALENDARS!!! It's soon to be, "The 30th Anniversary of the National Historic Cheese Making Center. Join us a...
08/30/2025

MARK YOUR CALENDARS!!! It's soon to be, "The 30th Anniversary of the National Historic Cheese Making Center. Join us at 2108 6th Avenue in Monroe, Wisconsin for a family day of entertainment and fun.

One of the First Cheese Hauling Trucks, which appeared in the late 1920’s and early 1930’s, hauled cheese from the fact...
08/28/2025

One of the First Cheese Hauling Trucks, which appeared in the late 1920’s and early 1930’s, hauled cheese from the factory to the buyer, replacing the railroad for further distances. The trucking firm known as Kuebli Transfer, was owned and operated by Fred Kuebli. They advertised “We Haul Anything Anywhere”. An insured carrier, the truck could haul 60 wheels of Swiss cheese. Pictured nearest the cab is Henry A. Kuebli, brother and employee of Fred with an unidentified presumed cheesemaker. This photograph is one of many included in the “Cheese Country” book available through National Historic Cheesemaking Center.

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.

Address

2108 6th Avenue
Monroe, WI
53566

Opening Hours

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

Telephone

+16083254636

Website

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