While cheesemaking was traditionally women’s work on many early Wisconsin farmsteads, the growth of industrial cheese factories in the 19th century led to the exclusion of women from the cheesemaking workforce. The impact of this can still be seen today; in 2013, of the nearly 1200 licensed makers in Wisconsin less than 60 were women. […]
Jan talks cheese with Gordon Edgar, author of the book “Cheddar: A Journey to the Heart of America’s Most Iconic Cheese”. His book looks at the history of cheesemaking in America, from small cheese companies to conglomerate consolidation and back again.