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Wisconsin Farmers' Institutes / Wisconsin Farmers' Institutes : a hand-book of agriculture
Bulletin No. 11 (1897)

Decker, John W.
The cheese factory,   pp. 206-212 PDF (1.7 MB)

Page 206

JORN W. DECKER, Cheese Instructor, Agricutural CoUege,  adison,
AN I come before you today, tae
cheese business is in the most flour-
ishing condition that it has been in
for a number of years. Our state is
particularly adapted to cheese pro-
duction, and it and New York state
make the great bulk of cheese pro-
duced in the entire country. You
who have seen the numerous factor-
lea may wonder where it all goes
to. That is easily seen when we re-
member that our southern states,
the great west, and the mining re-
gions north of us produce no cheese
to speak of, and that the United
Kingdom has a lot of hungry people
who do not produce as much cheese
as they can eat. Great Britain con-
sumes about 240,000 tons of cheese
a year, of which  60 per cent. or
about 150,000 tons is produced at
home. The rest of it comes mainly
from Canada, United States and Hol-
Canada Leads Us--Why?
Our home trade is what we should
cater to first, and we find that we
must have a pretty firm, solid cheese
to stand the hot climate of the south-
ern states, and fortunately England
wants about the same kind of cheese,
and we can send our surplus there.
In fact we want all the English
trade we can get, but Canada has
rather got the start of us.
In the accompanying chart it will
be noticed that from 1884 to 1890 the
United States led Canada in the
amount of exports of cheese to
Great Britain. We find that the
next year Canada topped us, and
you will notice that the annual sup-
ply from the United States was
about on an average up to 1892. and
Irom that tame there has been a rapid
decrease, while, at the same time,
the supply of cheese from Canada has
run up, and from 1886 there has
been an increase over the year be-
fore, every year, in the amount of
cheese sent from Canada to Great
Britain. Now, the cause of the
great drop was the filled cheese sent
from this country. They discovered
that the stuff was coming from the
United States, and  they  preferred
to buy from Canada where they
could get what they wanted. We
were getting too sharp. Canada has
had a rapid increase, so that in 1894
she suppliel double the amount of
cheese that we did. Canada sup-
plies, perhaps, an evener grade of
cheese, and on the average, a better
quality than we do. I believe that
we can make just as good cheese as
Canada, in fact we do, but we make
it in smaller lots, and our cheese is
not as even in quality.
Too Many Small Factories.
Now, let us look and see what the
cause of the difference in quality of
the cheese is. In 1890 I visited the
factories of western Ontario where
the very best of the Canadian cheese
comes from, and I found that they
had large  factories  that handled
from 20,000 to 30,000 pounds of milk
a day; the smallest factory that I
Visited was getting 5,200 pounds
daily, which we would consider a
large factory in this state, and
would probably come to the con-
clusion that the maker is making
too much money and that we had
better start another factory. This
has been the principle upon which
we have worked, 44 the result h%
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