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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

Orders for Trade, Library or Wholesale
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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.

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AuthorJerry Apps
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