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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
(1935)

Phillips, C. A.
The California cheese industry. How makers are paid,   pp. 49-52 PDF (919.8 KB)


Page 51


FORTY-THIRD ANNUAL CONVENTION
The state imports twenty-two million pounds per year in addition to
that made, the San Francisco and Los Angeles markets each bringing
in eleven million pounds from other states. That makes a total of 39
million, when divided by the population of six million plus, gives a per
capita consumption of 6.3 pounds. This is about two pounds more
than the average per capita consumption of the United States as a
whole.
You might be interested to know where this additional cheese comes
from. Oregon and Idaho send down about % of their entire make,
nine and five million pounds respectively, practically all cheddar, with
the exception of some processed.
Wisconsin sends four million, a considerable portion of which I un-
derstand is Swiss, Brick and Limburger.
Utah, two million, New York one-half million, and the remainder
from various other states.
I should like to read a short paragraph from a letter that I have
just received from Mr. McCampbell, Associate Marketing Specialist,
U. S. D. A., San Francisco. He says: "Due to the fact that the Pacific
Coast cheese prices have been considerably higher than Wisconsin
prices this year, I anticipate an increase in receipts at San Francisco
and Los Angeles from Wisconsin in 1934. Most of the Swiss, Brick
and Limburger used here is from Wisconsin and has a very good
reputation."
I should now like to mention two or three of the interesting points of
the industry of the state. First is the Monterey cheese industry. It
originated back in the 90's on a farm in Monterey county. The cheese
formerly made on the farms but now made almost entirely in fac-
tories. This cheese is uncolored, made of stirred curd, pressed in
cloths, leaving a star-shaped effect on the upper side of the cheese in
the press. It is usually fresh or mild when marketed, and there is
quit a demand for it, as you can see by the five million pounds made.
A very important division of the cheese industry is the cottage
cheese manufacture. It is highly developed, both from the standpoint
of manufacturing and marketing, and 108 plants are listed as mak-
ing this product. A total of twelve million pounds is made yearly,
equivalent to two pounds per capita. Most of this cheese is of the
sweet curd or rennet type, which type has been manufactured quite
extensively on the Pacific Coast for the past 15 years.
There is also a new development in the marketing of Swiss Cheese,
a report of which you may have noticed in the October 10 issue of the
National Butter and Cheese Journal. The cheese is made in the Star
Valley country of Western Wyoming, shipped to Los Angeles, cut into
blocks, and packaged by searing a thin layer of processed cheese on
the surface just underneath the foil. I have not seen this done so can-
not give you first-hand information.
The state control authorities are endeavoring to guard the quality
of cheese manufactured, and also of that shipped in, especially from
the standpoint of proper labeling. The agricultural code of the state
requires that the cheese be labeled to indicate the variety, also the
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