Casper Jaggi, Swiss Cheesemaker (Badger Biographies Series)

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.