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)
50 NINTH ANNUAL CONVENTION that he saved time and he made better cheese oil the average than did the regular swiss cheese maker with whom he took turns in making. He also found that he could cut a curd as coarse as curds of a cheddar cheese or larger than a kernel of corn, and he made his best cheese with larger or coarser curd. I tell these things that you may understand my position in saving that there are many things now practiced in swiss cheese making which are not necessary to the process and which may be improved on. In taking up the real subject on which I desire to speak this evening I will consider the making of foreign cheeses from a business standpoint. The first question that pre- sents itself is there any money in it, and this brings up the questions of cost of production, market prices and possibility of producing a first class article., The demand for many of these cheeses is already developed and is in a large measure supplied by imported goods. There is imported into the United States annually S1,000,00o worth of Swiss cheese and $290,000 worth each of camembert and roquefort cheeses. This cheese is produced where milk is naturally worth more than it is in this country and in addition pays a tariff of 6 cents par pound. Now it has already been demonstrated that practically as good Swiss cheese can be produced in this country as can be made in Europe. But here something enters in that I would like very much to impress on you which is that while good swiss cheese can be and is made in this country the best is not. sold for domestic swisi cheese but when it gets to the retailer is sold for imported and retails for close to 35 cents per pound or for 15 cents more on the average than does domestic cheese. The question naturally arises as to who gets this extra rake off. You cheese makers sell your cheese even the best as far as I am able to determine at the price of domestic swiss. You do not realize on your ability to make cheese as good as the imported, but somebody gets the money and I cannot tell you who it is for I do not know.
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