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      Casper Jaggi: Master Swiss Cheese Maker

      $12.95
      Paperback: $12.95
      96 pages, 51 photos and illus., 3 maps, 7 x 9"
      ISBN: 9780870203923

      Published by Wisconsin Historical Society Press

      Ordering for retail, wholesale, school, library, or other tax-exempt organization?
      SKU: 9780870203923
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      By Jerry Apps

      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 6 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.

      This book opens the door to Jaggi's Brodhead Swiss Cheese Factory—the 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.

      By Jerry Apps

      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 6 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.

      This book opens the door to Jaggi's Brodhead Swiss Cheese Factory—the 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.

      Products specifications
      AuthorJerry Apps

      Tax-exempt orders cannot be placed in the WHS online store, shop.wisconsinhistory.org, at this time. Tax-exempt organizations can order Society Press books through the Chicago Distribution Center. Please contact them directly to create a tax exempt account and place orders:

      Wisconsin Historical Society Press
      c/o Chicago Distribution Center
      11030 South Langley Avenue
      Chicago, IL 60628-3830

      (800) 621-2736
      custserv@press.uchicago.edu
      fax: (800) 621-8476 or (800) 702-7212

      Find more information about ordering WHS Press books, for schools, libraries, and retail. Ordering WHS Press Books

      Wisconsin Historical Society Press books ship from the Chicago Distribution Center. (800) 621-2736, custserv@press.uchicago.edu.

      When ordered with gifts, apparel, historic images, and other items in the online store, WHS Press books ship separately. Additional shipping is charged when orders contain items that ship from multiple locations.

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      Products specifications
      AuthorJerry Apps
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