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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)

Page 50

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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