Mayflower Cheese Factory
Operated: <1930 - >1967
Cheesemakers: Fred Berger (1928), Wilhem Mani
Cheese Types: Swiss
Notes: Name the same as first E-W road N of the factory.
His son, Fritz, would climb into the copper cheese vats to scrub them clean. They would heat the steam to warm the milk with wood but used coal overnight to keep the fire going. A wheel of Swiss cheese fell on Wilhem Mani injuring his shoulder. The factory closed soon afterwards.
In a conversation with Fritz Mani June 2014 he told me about the origin of Swiss Fondue. He said that as winter progressed the saved cheese would become dry and the bread stale. So they took the cheese and heated it to soften, added a bit of wine, and ate it with the stale bread- the results were fondue.
Biennial report of the Dairy and Food Commissioner of WI: Mt. Horeb PO 1930
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