| Casper Jaggi: Master Swiss Cheese Maker Contributor(s): Apps, Jerry (Author) |
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ISBN: 0870203924 ISBN-13: 9780870203923 Publisher: Wisconsin Historical Society Press OUR PRICE: $11.66 Product Type: Paperback - Other Formats Published: March 2008 Annotation: Casper Jaggi was only 6 years old when his father taught him how to make cheese in the Swiss Alps. In 1913, Casper 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. He'd soon be turning cow's milk into cheese, just as he did in Switzerland. This book opens the doors to Casper 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. Casper 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. |
| Additional Information |
| BISAC Categories: - Juvenile Nonfiction | Biography & Autobiography - Historical |
| Dewey: B |
| LCCN: 2007037325 |
| Lexile Measure: 950 |
| Series: Badger Biographies |
| Physical Information: 0.2" H x 6.92" W x 9.07" (0.48 lbs) 96 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. " |