SHULLSBURG — Chris Roelli is continuing the family legacy at Hick’s Corners.
This is where, five miles east of one of the state’s oldest cities, a vat that can hold 32,000 pounds of milk was used for much of the 1900s to make up to 11,000 pounds of bulk commodity-grade cheddar on a daily basis. None of it was aged, most was sent to food production facilities and the profits were only a few pennies a pound.
For Walter Roelli and his grandsons, Dave and Paul Roelli, mass production was the key for a livelihood in this rural area of Lafayette County just a few miles north of the Illinois border.
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