You'll find out in this story about a Swiss cheese maker named Casper Jaggi. 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.
Bibliography
Includes bibliographical references and index.
Note
Print version record.
Contents
""Contents""; ""1. Meet Casper Jaggi""; ""2. Casper�s Swiss Traditions Find a New Home""; ""3. The Making of a Swiss Cheese Maker""; ""4. How Does Milk Become Cheese?""; ""5. Life in a Cheese Factory""; ""6. The Cheddar Cheese Challenge""; ""7. A Lifetime Spent Perfecting His Craft""; ""8. A Tradition Continues""; ""Appendix: Casper�s Time Line""; ""Glossary""; ""Reading Group Guide and Activities""; ""To Learn More about Cheese Making in Wisconsin""; ""Acknowledgments""; ""Index""