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Wisconsin Cheese Makers' Association / Proceedings of the Wisconsin Cheese Makers' Association thirty-third annual convention December 10, 11, 12, 1924 assembled in the Milwaukee Auditorium, Milwaukee, Wisconsin

Hubert, W. F.
Early cheese history,   pp. 49-53 PDF (1.2 MB)

Page 52

P. H. Kasper, now of Bear Creek, Wis., and Math. Michels of Fond
du Lac, were the first cheese makers who made cheese the entire year,
starting in the winter of 1893 and 1894.
Up to 1900, all cheese held in storage had to have the mould re-
moved before they were shipped. They were washed, and when the
rind was dry, they were covered with a dressing or grease. At that
time the Standard Oil Co. had a test made so as to paraffine cheese
to prevent mould. The first paraffining was done at Utica, N. Y.
The Standard Oil Co. persuaded Mr. DeLand to try paraffining cheese,
and the first cheese we paraffined were sent to the Paris Exposition
in 1900. We tried it out by using an iron kettle, such as is used by
farmers when heating water, and had a galvanized tank made. First
we heated the water, then put the tank in hot water, and when the
paraffine was warm, we used four pronged tongs to dip same. We
abandoned this method of paraffining cheese and built a tank, in
which steam coils were placed. This tank and rack are still being
used by us in paraffining cheese.
About the year 1902, the Long Horn style of cheese was first made
in Topeka, Kansas, and, as we were having calls for this shape of
cheese, we had hoops made at Sheboygan Falls and started four fac-
tories making same. The demand for this style of cheese has in-
creased by leaps and bounds up to the present time.
The square hoop was patented by Mr. Geo. Schute of Manitowoc,
but it did not become popular until about the time his patent expired.
This patent was sold to the N. Simon Co. of Neenah. Crosby &
Meyers of Chicago originated the oblong ten pound Print hoop, which
*found immediate favor.
From Switzerland in 1845, forced by economic necessity, twenty-
seven families came to Wisconsin. Like bees before swarming, they
had sent in advance two pioneers to spy out a land and find a suit-
able settling place. After two months of weary travel through nearly
all the northwestern states, passing by the broad rich prairies of
Illinois, Indiana, Iowa and Missouri, near to commerce and transpor-
tation, as unfit for their purpose, and among the roughest hills of
Green County, selected the location for the colony, which complied
closest with the instructions they had to secure a location as like old
Switzerland as possible. The colony, after a journey of four months
down the Rhine to the ocean in boats, across the ocean to Baltimore
fn a sailing vessel, thence to Galena by canal and steamer, and from
Galena to Green County on foot, clustered in the valley of New Glarus,
this colony started to make cheese. Here the greatest of all industry
of southern Wisconsin had its birth. Just as soon as the settlers
owned a cow, the germ of knowledge, which they had brought with
them, began to sprout. At first, infinitely small was the growth. A
pailful of milk, a copper kettle and a wooden hoop split from a sap-
ling, were the beginning of the industry. Cheese no larger than a
Daisy, which could be held in the hands of a child, were the ancestors
of the 200 pound Swiss cheese, now standard.
Nickalus Gerber, a native of Switzerland, who immigrated to
America in 1857, started the first Limburger cheese factory in Bloom-

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