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Wisconsin Cheese Makers' Association / Proceedings of the Wisconsin Cheese Makers' Association thirty-third annual convention December 10, 11, 12, 1924 assembled in the Milwaukee Auditorium, Milwaukee, Wisconsin
(1925)

Noyes, H. L.
How to get more uniform cheese,   pp. 62-64 PDF (722.4 KB)


Page 62


62   WISCONSIN CHEESE MAKERS' ASSOCIATION
MR. KASPFR: As soon as we got our starter set we wash them
with washing powder and lay them on top of a barrel and leave them
lie there until the evening. The bottles are always nice and sweet.
THE PRESIDENT: Do you sterilize them after you have washed
them with Wyandotte?
MR. KAsPER: No sir, we don't. Rinse them out with warm water.
MR. CHAPMAN: One thing I think Mr. Kasper spoke of which
wasn't emphasized enough, that is regarding his curd cutting, and I
find in going around throughout the country that they practice it to
cut them wide and then a large space between each operation to
allow the moisture to escape. We used to do those things in the days
we used to put in 40 per cent of moisture, but we don't do it
today and I would like to emphasize the fact that in order to keep that
curd warm and keep it in shape, we should keep it mellow and pretty
close together.
HOW TO GET MORE UNIFORM CHEESE
By H. L. Noyss, Muscoda, Wis.
In the first place, there should be some way for all the cheese
makers in the state to be made to realize the importance of good
cheese, and the value it would be to them, to the state and the con-
sumers-thus encouraging more trade.
At the Convention here this week we find a good many of the cheese
makers who wish to learn how to make better cheese, but there is an
even greater number at home who are unable to take advantage of
the talks and instructions given here. In other words, we are not
reaching all the people we should toward improving cheese making
in Wisconsin.
One way of getting in touch with all is to organize each county or
district having thirty or more factories that are not too far apart.
Then the cheese makers could get together occasionally, talk over
their troubles and cooperate generally in putting out a better product.
I know this idea has been carried out in certain parts of the state
with good results, and you will find those sections represented here
with the best.
In the average warehouse today, you will find that if a cheese maker
gets a grade of "Fancy" on his cheese one week, the next
week it
will be Number One Grade. If you ask him why, he will tell you that
he does not receive any more for the Fancy than for the Number One
and that he cannot afford to make any better since he gets a better
yield, and therefore pays his farmers more for their milk. This, of
course, gives him a bigger reputation but works toward the detriment
of the cheese industry.
To remedy this evil, I would suggest changing the grading law so
as to make all cheese that scores over eighty-nine-"Fancy".
In
this
way the cheese makers would have to work for the better quality
because the market would be on the "Fancy" grade, and we
would
have ninety per cent of our cheese fancy.
Cheese that scores below eighty-nine I would mark Number Two,
and buy according to quality.


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