'font-style:italic;' class='uawbyline'>by Ian Kleine
A year after, most cheese makers from other states and other countries had adopted Wisconsin as their new home. This continuous supply of man power, both in physical labor, experience and innovation, had kept the Wisconsin cheese industry continuing strong. Most of these men were Europeans, some French and most were cheese makers by trade. Their work ethics, determination, ambition, love for cheese, family secrets and recipes, unique tastes and techniques all fused and combined with those of the Wisconsin cheese makers, making some of the world’s finest and celebrated cheeses of our time.
