Evening star., 1952-10-26

the tidy armhouses, the enormous white barns Corn
stretched to the horizon, wind-ripped green sea.
Pastures rolled their blue grass carpet to the roads edge
Dairy herds the chief decoration of the country
side, the black and white Holsteins with occasional
herds of the silky brown Swiss Twice heard the music
of Swiss cowbe In early days the dairy farmers of
this community brought cowbells from the homeland
malbox told us that this is Frank Schiesser's
farm Mrs. Schesser and eight-year-old Linda opened
the door to u.s. Eda Schesser was born in this house.
She was born of Swiss parents as her husband in
this same township. When her mother and dad felt
the urge to retire. she and Frank bought the place
-l20 acres The present house was built in 1915.
remodeled in 1949, and as Elda told me, "the bath
room is the wonderful thing and running water in
my kitchen" She has gas and wood range which is
pretty wonderful too and huge electric refrigerator
Cheese Factories Are Coop
The Schiessers have % mixers these the Holsteins
MIXED twice day, the milk sold to the local Grove
cheese factory half mile up the road.
Fresh milk is delivered to the factory where the
product is tested for butterfat content and quality
and the farmer paid accordingly Swisscheese factories
in Wisconsin are almost entirely comparatively owned
by the farmers who supply the milk for the cheese and
goldenbubble-lled Swiss wheels for which the county
is famous. A dozen vast warehouses with mammoth
storage cellars and machine refgerators receive the
product of the factories for curing and aging then ship
it to markets throughout the country.
The Swiss eat their cheese in amazing amounts. Mrs
Schesser puts sliced Swiss the table right along
with the salt and pepper shakers and the big sugar
bowl It's cheese for breakfast lunch and dinner and
inbetween snacks. When chunk of cheese dries then
it's used grated to spoon soups salads and
Eda Schiesser buys her cheese at the factory in two
and vepound pieces, cuts away the rind then packs
her purchase in plastic bag to store in the refrigerator
If there's no plastic bag handy, she wraps the cut in
damp cloth, then in waxed paper and off to the re-
frigerator.
Switzerland Swiss cooking, learned is of three dis
tnct types The northern Swiss of the German section
cook with German accent; those the French side
give the food French touch Italian dishes the rule
in the Italian part of the country But cheese and pas
tries are on every table.
Big Labor Day Week End
In New GLARUs it's the German influence which
seems to be most pronounced but some dishes are of
French and Italian lineage. Add to this few genera
tions of living in Wisconsin, land of abundance, and
Green County cooks offer you SwissAmerican cuisine
reminiscent of Switzerland, but modified.
It's on Labor Day week end that New Glarus cele-
brates presenting Schillers William Tell in the Swiss
German language. This epic piece depicting the sue
cessful struggle of the oppressed Swiss of the 18th
century against the tyranny of the Austrian dctators is
given in an outdoor amphtheater with more than 200
players Businessmen, farmers, cheesemakers house
wives children join the cast to honor their Swiss her-
age Horses are recruited from miles around to provide
color and excitement. There are Brown Swiss COWS
wearing melodc bells seen in the opening act, which