University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
The State of Wisconsin Collection

Page View

Southern Wisconsin Cheesemakers' and Dairymen's Association / Proceedings of the ninth annual meeting of the Southern Wisconsin Cheesemakers' and Dairymen's Association held at Monroe, Wisconsin, Thursday and Friday, March 11 and 12, 1909
(1909)

Doane, C. F.
The manufacture of cheese,   pp. 49-52 PDF (698.0 KB)


Page 52


52            NINTH ANNUAL CONVENTION.
good market it should be a profitable industry.
The other variety of cheese which I wish to consider is
of the roquefort or stilton type. Roquefort cheese proper
is made from sheep's milk and it is very doubtful if any
number of farmers in this country will ever care to milk
sheep. But cheeses resembling gorgonzola or stilton should
be made successfully in this country and of much more
uniform quality than the gorgonzola or stilton that is
offered on the markets of the United States. These are
high priced cheeses that do not require a great amount of
labor and should not be hard to make in the United States.
Moreover they are cheeses that should create for them-
selves a very large market as they have a very fine flavor
that is entirely distinct from that of any other cheese made.


Go up to Top of Page