Wisconsin Cheese Makers' Association / Proceedings of the Wisconsin Cheese Makers' Association forty-third annual convention November 14, 15, 1934 assembled in the Eagles Auditorium Sheboygan, Wisconsin
Phillips, C. A.
The California cheese industry. How makers are paid, pp. 49-52 PDF (919.8 KB)
50 WISCONSIN CHEESE MAKERS' ASSOCIATION necticut. Not being a native of the State of California I am willing to admit what he said was somewhat true. I got quite a kick out of his speech. Afterwards, I got to meet the Governor and he asked, what are you doing here? Some of you may wonder the same thing about me now, but, inas- much as I am in this state and as Professor Sammis asked me to say a few words to you, I shall do so. In 1933 California ranked fourth among states in the manufacture of cheese, exclusive of cottage cheese, being exceeded by Wisconsin, New York and Indiana in the order named. The state statistical re- port for that year, a copy of which I have here, gives a figure of about 17 million pounds, which is an increase of about 5% million pounds over the previous year. Such an increase would probably not be noticed in a great cheese making state like Wisconsin, but it is interesting, since California has always paid more attention to the manufacture of other products than to cheese. This 17 million pounds includes quite a number of varieties, roughly as follows: Cheddar, 6 millions Granular, 1.25 million Monterey, 5 millions Cream, etc., 1.5 million Special varieties, 1.25 million Part skim and skim, 2 millions Total, 17 millions The wide variety of types made is the interesting thing about the industry. In addition to those named already, the following are made: Romano, Neufchatel Romanello, Ricotta Canestratta, Mexican white cheese Caciocavallo, Feta Teleme, Camembert Brie, and others In addition, the students at the Agricultural College also make Brick, Limburger, and the Edam, Roquefort, and Gorgonzola types. Swiss cheese is not made in the state at present, although a large concern made it formerly. There are 78 factories in all parts of the state, along the immediate coast, where in some places the temperature is about 65 degrees F. the year around, in the higher altitudes where there is freezing tempera- ture during the winter, in the valleys where in some places they have a maximum temperature of about 120 degrees F. in the summer, and in the cities. You can readily see that the cheese is made under a wide variety of conditions, and the quality varies likewise. It has been necessary in most places in the valleys to pasteurize the milk. Two of these factories, one of which is probably the largest in the state, closed up about three months ago, and are not expected to re- open. They claimed that they could not make a profit with the present prices of milk and cheese in that locality.
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