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
Doane, C. F.
The manufacture of cheese, pp. 49-52 PDF (698.0 KB)
SOUTHERN WIS. CHEESEMAKER'S & DAIRYMEN'S ASS'N. 49 THE MANUFACTURE OF CHEESE. Prof. C. F. Doane, Albert Lea, Minn., Cheese expert U. S. Dairy Department. Ladies and Gentlemen: The subject on which I am to speak tonight can be treated in two ways. It would be possible for me to look at the subject as though it were intended for me to tell how to make foreign cheese in the United States. But if I did this it would apptar as though I were attempting to give advice to men who know far more about the sub- ject than I do myself. I do not claim to know a great deal about the making of swiss cheese or any other kind of foreign cheese and I say this though I am attempting to conduct experimental work along this line. What I do claim is that while I do not know a great deal about mak- ing swiss cheese there is much that no one else knows and until the right or wrong of everything connected with this industry has been proven absolutely there is plenty which is worth while for us to work on. In this connection I think the results of some of our work done in your own county will help to. illustrate what I mean. You of course know that the harp and the stirrer are a couple of instruments used by swiss cheese makers and which are supposed by the majority at least to be absolutely necessary to the successful manipulation of a swiss curd. Last summer Mr. Issajeff -of the Dairy Division was in a factpry near Brodhead. and used the common American curd-knife in cutting the swiss curd. He found
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