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Wisconsin Dairymen's Association / Thirty-second annual report of the Wisconsin Dairymen's Association : held at Platteville, Wis., February 10, 11 and 12, 1904. Report of the proceedings, annual address of the president, and interesting essays and discussions relating to the dairy interests

Marty, Fred
Wisconsin Swiss cheese industry,   pp. 95-98 PDF (869.9 KB)

Page 97

WioCnian DawYmevi's Association. 
been enabled by this Association. This rate was granted to 
Monroe and points west, but Albany, Monticello and New 
Glarus were left out, and are yet required to pay the 33 cent 
The aim of the Association is to improve the cheese indus- 
try in all respects, and is making generous efforts to improve 
the conditions of our poorly constructed cheese factories, of 
which there is no reason why we can't afford to invest more 
money. Since our whole prosperity is due to the dairying, 
and is here to stay, no reason why it shouldn't, since we import, 
yearly, 75,000 to 80,000 cwt. of Swiss cheese, which we can 
just as well manufacture here, under better, modern con- 
structed, factories Let us compare the state of Wisconsin 
with Switzerland, which is scarcely half as large in size as 
Wisconsin,-where 36 per cent of the whole milk is made into 
sixteen different kinds of cheese, which is valued to $48,000,000 
a. year, saying nothing of the other 64 per cent, of which some of 
the milk is consumed in condense factories, raising of high 
breeds of cattle and consumed direct into the cities; the whole 
milk is taken from 739,562 cows. We import, however, a fine 
grade of Swiss cheese from Switzerland, which is made by a 
skillful operator. But let us remember that a cheese factory in 
Switzerland is always one of the finest buildings in town; when 
you want to find the cheese factory, keep your eye on the best 
looking building and you have found the factory. If we 
were to price some of the factories, which have been erected 
in late years, we would find that the price would be all the way 
from $10,000 to $15,000. If this has been conceded, let me 
take you into our district and look up some of our Wisconsin 
cheese factories Now, first I want to say that we are com- 
pelled to change the rule that we use in Switzerland to find 
a cheese factory; if we wouldn't we would never find a cheese 
factory. We are now going right to the heart of our cheese in- 
dustry; here we come to a large convenient house, little further 
we come to a large berm, say 100 x 30 feet, our stranger be- 
gins to open his eyes, he'll begin to compare the buildings with 
the surrounding land, then, wondering what has built all of this; 

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