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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)

Page 50

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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