Wisconsin is known as americas dairyland because we make the most cheese but also the best cheese. What we are looking at here is the milk intake room where the milk comes from the farmers, from the truck, into the silo. After that occurs and the past riser. The milk for 15 seconds. The purpose of the pasteurize or is to kill all harmful bacteria to humid. Humans. This cools down to 90 degrees and heads to the that. Vat. Right now, we are making g number one. The other cheese we make is eddar, with steam. With hot water as well. We dipped it and rate it as you rake it is use on the pictures before. As you saw in the pictures before. This makes sure the cheese goes through evenly. After the cheeses pressed for the brinea goes to room for two days. That is to salt the cheese evenly. For mainne of the ingredients that give your cheese culture. This is the wheel. These go from california to florida to boston, las vegas. After the cheese has been sitting in the brine for todays days, we remove the cheese. Two days, we remove the cheese. Then we go to the waxing part. All of our cheese is hand dipped. My dad built this in 1925 and hasthe number family been in our family for all of those years. He bought his own at a very early age, 24. From then on, he wanted a bigger pastor. Chance that she wanted a bigger factory. Then he had a chance to buy this site when the previous factory burned down. In the old days, farmers had their farms and they would bring their horses and buggies to the Cheese Factory. Horse mile trip with a and buggy was a big deal in those days. Each farm family made cheese for their own use. In the family were engaged in crop farming, mostly wheat. The wheat crops were not profitable anymore and it was an ideald that we had environment for raising dairy cattle. Turned toore family raising cattle. Cheese was really just a way to take that perishable product that would only last about three days without refrigeration. Jeter cheese would last a decade. It was a good way to market a parish of all commodity. Commodity. Le it was the lady 1880s when the industry got started in was very much it decentralized because it wasnt economical to transport the cans as far as you could take a buggy and a half hour or 40 minutes. That was our life, cheesemaking. It was an industry that had many changes. , when i was growing up there were 26 hundred cheese factories in wisconsin. Now there are around 300. You can still see evidence of all these many cheese factories around wisconsin now. Generally, farmers in the would build a Cheese Factory and higher a cheese maker and the cheese maker would work for the on shares. This created an adversarial relationship. The producers would adulterate their product with water. The did know i stress cheese maker who marketed their product to give them they didnt always trust the cheese maker who marketed their product to give them a fair payment. , consequently, because of the relationship was set up, the cheesemakers moved around a lot. As soon as they set up a , they developed a way to market their cheese to the east. The railroad would transport the cheese to chicago. York. En on to new new york was americas original. Airyland the cheesemaking industry developed a lot earlier in new york state. As the industry developed in wisconsin, there was a lot of rivalry between new york and wisconsin as far as rivalry and options. As far as quality and options. Wanted to distinguish their chatter from what was made in new york, which was white, so they died it to look more like butter. We talk a lot about cheese culture. It comes for mammals, usually calves. Els need aowered ph you lower ph. One of the byproducts is acid, and that lowers the ph enough that you can make it with 10 milk. One of the worst things i have seen in my time is when , icillin came on the market the penicillin injected into the carried into is the milk and killed the culture. It was like eating a piece of wood. Wasad to find out what causing it. There were a lot of meetings on that. That was the biggest problem we had in my time. And nearly part of the century, a lot of cheesemakers their productte. Ith filters this hurt the quality of the reputation of all the cheesemakers in wisconsin. There was a movement to organize and regulate the quality. The Cheese Exchange kind of grew out of that because that allow the product to be graded and sold and stamped with the wisconsin brand. Stemmedement really from an effort to improve the consistency of the product and the quality as it went to market. I think the program distinguished wisconsin and helped build a reputation of wisconsin as being a topquality producer. The state of wisconsin still is the only state that licenses cheesemakers. We have a master cheese maker program. You have to apprentice for 10 years and have a panel of experts grade your product before you can get the masters mark. A lot of customers demand the wisconsin brand because it is ,ecognized as a quality product and the masters mark distinguishes the best of wisconsin cheese. I went to the university of wisconsin and then got my job working for schreiber foods. 1954. A long time ago. Ahreibers at that time was new industry. Aftertarted right world war ii. Were a the bigger plants challenge, so you had to specialize in something. Uda, so weays made go pushed that more. Kurds were a great advantage when they got popular because you could market them fast and then you were done with them. We were involved in the production of cheeses and new ideas. We had new ideas and we would put those into play to produce a product. Single slice, for example. You go to the store today and get a single slice. That was an innovative idea way back then. A customer could go to the store and take that wrapper off and have a slice of cheese. Lettuce and onions, sesame bun. Two all beef patties, special auce, cheese, pickles on sesame seed bun. One of our major customers was mcdonalds. We were able to make that sliced , and they could use it in their cheeseburgers. In the green bay area, there are eight internationally known cheesemakers. We have seen a movement over the last 810 years were people are at ay getting into more her and very cheeses higher and varied cheeses with stronger flavors. Cheese plates are really popular now. People have a real passion about cheese. We are hoping we can keep this going. We would like to get to 100 years. In the topwe are bracket of making cheese. We have a good customer base, which is important to provide us to do things like that. For me, the best part of cheesemaking is that it is still as much an art as a science. Modern technology, large factories, it is the skill of the individual cheesemakers adjusting throughout the day that produces the finest quality product. The weekend, American History tv is featuring green bay, wisconsin. Our staff recently traveled there to learn about its rich history. To learn more about green bay and other stops on our city cspan. Org local content. You are watching American History tv, all weekend, every weekend, on cspan tv. [captioning performed by the national captioning institute, which is responsible for its caption content and accuracy. Visit ncicap. Org] [captions Copyright National cable satellite corp. 2014] next, ernest freberg, author talks age of edison about edisons revolutionary invention and explains how electric light transformed the way people lived and worked. Mr. Freberg spoke at the Computer History Museum in mountain view, california, in he held 1093 patents in his lifetime. No other american inventor has more. At rutgersed papers University Number five million pages. Scholars have been working on them since 1978. His final laboratory in west orange, new jersey occupies 21 acres and is now a national park. On exhibit their is his personal desk. It includes a pigeonhole labeled crammedgs, which is full of papers and notes on ideas he never got to. We can know the police one of those ideas might have been because near the end of his life he said, i want to put