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Southern Wisconsin Cheesemakers' and Dairymen's Association / Proceedings of the tenth annual meeting of the Southern Wisconsin Cheesemakers' and Dairymen's Association held at Monroe, Wisconsin, Thurs. and Fri., January 27 and 28, 1910
(1910)

Baer, U. S.
Reasons why every dairyman and cheesemaker should support our association,   pp. 84-87 PDF (746.6 KB)


Page 84


TENTH ANNUAL CONVENTION
Reasons Why Every Dairyman and
Cheesemaker Should Support Our.
Association.
U. S. Baer, Assistant Dairy and Food Commissioner,
Madison, Wisconsin
Wisconsin is a great cheese producing state.  It has a
larger number of cheese factories than any other state in
the Union. It manufactures more than one-fourth of all
the cheese made in the United States. No cheese producing
district in America of like area produces as much cheese of
as many varied styles and types as is today being made
within the boundary lines of this state.
Wisconsin has all those favorable conditions necessary
for the productionof fine cheese of all kinds. The great
variety of nutritious grasses, thousands of springs, flowing
wells and lakes, containing the purest cold waters, together
with temperate summers and unexcelled shipping facilities,
all go to place Wisconsin in the lead as a most desirable
cheese producing region.
Less than a generation ago the southern and southwes-
tern portion of the state was given over to an industry,
which in its glittering prospects of wealth, lured the ven-
turesome spirit from all portions of the globe; and the
click of the drill, the boom of the blast and the hustling
activity of a mining town all told of the feverish industry
that permeated the time. Fortunes were made or unmade
in an incredibly short length of time by a lucky or un-
lucky stroke as the case might be; but the years have
so


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