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Southern Wisconsin Cheesemakers' and Dairymen's Association / Proceedings of the tenth annual meeting of the Southern Wisconsin Cheesemakers' and Dairymen's Association held at Monroe, Wisconsin, Thurs. and Fri., January 27 and 28, 1910

Williman, Joe
Packing and marketing cheese,   pp. 70-74 PDF (881.7 KB)

Page 72

such light that the thought came to me, that if the intel-
ligence of we Switzers is to be judged by the skill anrd
workmanship we exhibit on our cheese copperage, it miade
me feel like denying my nationality.
It is my conviction that you farmers and milk buyers
owe the present high prices for cheese to the keen com-
petition in the cheese business. It is therefore, fair and
essential that you do all in your power to assist the dis-
posing of the cheese by producing for sale a first Class
article in a clean attractive package.
Fellow cheesemakers, I do not question your ability and
knowledge of cheese making nor do I want to teach LoL
anything in that line, as worthy State Dairy School with
its force of experienced professors, instructors, commission-
ers and inspectors are trying the best to guide you toward
economic and exhaustive cheese making, and the man that
thinks he could not learn anything from them, gives himi-
self a poor testimonial.
Coming to look at the cheese that is marketed in the
spring and fall we find the fault with the so called soft
cheese consisting of being sour, pastv, too young and wet,
lack of salf and mould, which can all be overcome Iby any
intelligent maker. I have seen such cheese go as far east
as Philadelphia or south to Texas, and come back and sold
for half what you originally received for it, with the
freight both ways to be paid out of it, then can you expect
the buyer to come back to you again with top prices under
such conditions.
I have seen cheese refused on account of bad shaped
cakes an(l to back my argument I have a sample here,
would you buy that cheese, would you get a grood opinion
of such a looking cheese? Is it likely a man turning out
such cheese has the characteristics of a successful and
profitable cheesemaker to run factory for You farmers or
milk buyers? Has not the time come where only approved,
skillful men can be licensed to run your factory, which
means dollars and cents every day?   Any other manufactur-

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