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

Wisconsin Cheese Makers' Association / Proceedings of the Wisconsin Cheese Makers' Association forty-second annual convention November 15, 16, 1933 assembled in the Eagles Auditorium Sheboygan, Wisconsin

Broughton, C. E.
The recovery act and its application to the cheese manufacturers,   pp. 57-62 PDF (1.4 MB)

Page 57

that this big bad wolf surplus of 30 million pounds is just scaring
the cheese price on your cheese, and there is no question, we don't
know what to do with it, but with 120 million in the United States,
if everyone took a quarter of a pound today, the surplus is gone.
Isn't that a terrible problem?
MBL MALLY: I move the rules be suspended and the association
go on record as endorsing the National cheese week, December 11
to 16.
Motion seconded and carried.
MIL MOoNEY: Mr. Chairman, may I suggest a telegram be sent to
Governor Schmedeman advising him of your action just taken.
THE PRESIDENT: If we want to have a National cheese week we
should have a good cheese to give the people. There was a gentleman
here yesterday said we didn't have good cheese in Wisconsin.
MR. DAVIs: Mr. Chairman, now, Mr. Mooney just tells you that
the government is considering a 33 1/3 per cent butter fat in cheese.
Just bear this in mind, all of you, that your three per cent milk or 3.2
milk will not produce a 33 per cent butter fat. So I take the stand
that years ago when we had in the State of Wisconsin a breed of
cattle, and the makers were furnishing one pound of cheese for ten
pounds of milk, that they had a better food value than you have got
today when you are taking along the. spring 11% to 12 pounds of
milk to make a pound of cheese, that you have not in that kind of
milk a food value that you used to have. So today, from a food value,
from a food standpoint you are producing a skim cheese as against
what you used to produce.
Now, I am utterly opposed to the present moisture law where you
have got a law in the State of Wisconsin that permits you to put
50 per cent water in that cheese. That water is not food and you
had a gentleman stand up here yesterday from Illinois saying that the
stores in that section of the country objected to Wisconsin cheese, be-
cause when the top dried out and cracked, while a high butter fat
cheese was softer and don't dry out and crack. So I am making a
point to a lot of cheese makers to go back to their homes and contact
their farmers and try and call attention to the fact that the quality of
milk of the State of Wisconsin has deteriorated, jeopardizing our
known quality. So that if we can produce cattle for butter fat, which
means quality, we will make better cheese in the State of Wisconsin,
which I am sorry to say has been going the other way.
Mr. President, Members of the Wisconsin Cheese Makers Associa-
tion, Ladies and Gentlemen and Friends: A year ago or more than
a year ago, when I extended the invitation to have you meet here in
my home city, I didn't know whether you were going to accept that
invitation or not. It was a matter that rested entirely in the hands of
the board of directors and the officers, as I understood. Later on I
was informed that you were coming here, and I hoped that your visit
here and during the remaining hours that you will be with us justi-

Go up to Top of Page