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The Wisconsin butter fire, also known as the butter flood, great cheese fire, [1] and great butter fire, [2] was a fire and flood of processed meat and dairy that began on May 3, 1991, at a large storage facility in Madison, Wisconsin. The fire continued for eight days; there were no fatalities, but it caused millions of dollars in damages.
Jacob Regez was born in 1849 in the Canton of Bern, Switzerland.His father made cheese, and Jacob learned cheesemaking at a factory scale. In 1872 he emigrated and in 1875 set up a cheesemaking business in Monroe.
The parents, who owned a Wisconsin cheese factory since 1980, were “covered in blankets, with bags over their heads and deceased from apparent gunshot wounds,” police say.
Milk for the factory was supplied by the Freitag's herd and four other local farms. This was the first Swiss cheese factory in Wisconsin, operating in the cabin until 1877. Dietrich and the farmers took the factory over from Gerber in 1875 and operated it on the farm in various configurations until 1900. [ 2 ]
Plans to rebuild a factory that was destroyed by a fire last year have been submitted. The premises on the Atlas Trading Estate on Cross Street in Bradley, Wolverhampton, was devastated by the ...
In 1941, Gossner opened a cheese factory in Cache Valley, Utah, a location he chose because the climate and elevation resembled that of Switzerland, and because of the abundant supply of local milk. In 1946, his factory was the largest Swiss cheese factory in the world, producing 120 200-pound (91 kg) wheels of cheese each day. [6]
The ski shop's Facebook page on Wednesday said the business was "closed due to the South Fork Fire …and will be until we rebuild." The Alto Ski Shop and Bar is one of 500 or so structures ...
Five different Swiss Alpine cheeses on sale in Lausanne. This is a list of the varieties of traditional cheeses made in Switzerland. Switzerland produces over 475 varieties of cheese, a milk-based food produced in a large range of flavors, textures, and forms. [1] [2] Cow's milk is used in about 99 percent of the cheeses Switzerland produces.