Wisconsin Cheese Makers' Association / Ninth annual meeting of the Wisconsin Cheese Makers' Association held in the Convention Room, State Capitol Building, Madison, Wisconsin, Wednesday, Thursday, and Friday, Jan. 23, 24, 25, 1901
Baer, U. S.
[Report of secretary], pp. 46-49 PDF (811.6 KB)
~~~~~~~~ :r NINTH ANNUAL MERTING. 47 Cheese making is rapidly becoming the specialty of districts of wide area in Northern Wisconsin. It is now regarded as among the most progressive and highly developed forms of farm- ing in the state. Co-operative and commercial organizations have been formed to conduct the business locally and to guard its general interests. State laws and appropriations of money have been made to foster and promote this industry. The cheese product of Wisconsin today is superior to that made in any former period in the history of the industry. Wis- consin produces more than one-fourth of the entire cheese prod- uct of the United States. Our 1,800 cheese factories produce 40,000,000 pounds of cheddar and 20,000,000 pounds of Swiss, brick and Limburger cheese each year. Our total output of cheese, at his time, is valued at $6,000,000 annually. As one of the main objects of this Association is educational, the teaching of better methods of cheese making and dairying in general, it is with much pleasure and pride that we have watched the growth of our Dairy School, the most successful one of its kind in America. Up to the present time the cheese rooms of the Dairy building have been provided with facilities for giving instruction in Ched- dar cheese malking only. The Swiss, brick and Limburger cheese industry of this state has grow to be of such commercial importance that it com- mands attention and justifies all reasonable provisions for guard- ing its interests. Through the liberality of our Legislature and the earnest ef- forts of Prof. W. A. Henry the equipment at the Dairy School has been enlarged so that we shall be able to give instruction in the processes of making these foreign cheeses. In the addition, now nearing completion, are to be found for- eign cheese making rooms, press rooms, salting rooms, several experimental curing rooms, and the vertical, sub-earth duct, which furnishes an illustration of this method of regulating the temperature and moisture of cheese curing rooms. It will be a source of pride and much satisfaction to know 0 all those of our people who desire instruction in the art of
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