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16              WISCONSIN DAIRYMEN'S ASSOCIATION. 
Hiram Smith, of Sheboygan Falls, gave his experience in the matter, and 
in an interesting manner illustrated his process for making cheese suitable
to the foreign market. Such a cheese should be mild in flavor, firm in 
texture and not porous. He used the hot iron test to indicate the proper
developement of acid. President Hazen stated that he thought the best 
points lay in direction of the foreign demand. He tried St. Louis the 
past season and found that he suffered in price somewhat, on account of 
the cheese being too thick. 
E. S. Jenkins of Rosendale, thought that the reason why the New York 
buyers called for a cheese of a certain texture and size, was that the for-
eign market had been accustomed to the New York style, and that it was 
best to conform to this method. Relative to size the general testimony 
was that it should not exceed 15 inches, as this is the demand of the for-
eign market. Topic second: 
"HOW TO MAKE A FIRM YET RICH AND CLEAN FLAVORED CHEESE." 
Mr. Hazen being called upon gave his method. 
Messrs. Douseman, Smith, and DeLand spoke upon the proper way 
acid should be developed. 
Mr. Smith stated that in Sheboagan county the universal practice was 
to develope the acid in the whey. 
Mr. Douseman had found the best effects from drawing off the whey 
and developing the acid in the curd sink. 
Mr. C. C. M. Hodge had found the last summer, that he had made the 
best cheese by drawing off the whey and developing the acid in the curd 
sink. 
Mr. M. S. Barrett thought the real point lay in the quality of the milk.
If the milk is poor, the best way is undoubtedly to draw off the whey be-
fore souring, but if the milk is sweet and good, the better way was to sour
in the whey. 
Mr. Jenkins spoke of the experience in the Rosendale factory as com- 
firming the method of souring in the curd sink and not in the whey. 
Mr. Hazen thought the existence of bad flavor in cheese might be help- 
ed a great deal by areating the curd thoroughly, and a greater develop- 
ments of acid. 
Mr. S. Faville, President of the Northwestern Dairymen's Association 
was called upon. He stated that the question of souring depended much 
upon what was intended to be done with the cheese. If the chesee was 
intended for immediate use he should develope but little acid, but if the
cheese is intended to keep any length of time, it is better to have more
acid. The discussion upon this subject was very interesting and brought 
out the pro and con of the question quite thoroughly. There seemed to