University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
The State of Wisconsin Collection

Page View

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

Ubbelohde, T. A.
Why some co-operative factories fail and others succeed,   pp. 54-57 PDF (1.0 MB)

Kasper, P. H.
How to make fancy cheese,   pp. 57-60 PDF (1017.0 KB)

Page 57

paper that is on the chair. We have no objection to distributing
things but the paper is not signed and if the party who distributed
it is present; we would just like to know who it came from. Whoever
distributed it or who is responsible for it will you kindly hold up
your hand and let me know who it is who printed this article. (No
reply). Well, he got away. (Laughter).
By MR. P. H. KASPER, of Bear Creek
Ladies and Gentlemen: If we want to make a fancy cheese we
have to go right back to where Hiram Smith started in and follow
up the same system. We have to improve on the system some but
to look at it from the right standpoint we haven't done much in
the last forty years. Years ago, most cheese factories were con-
nected with a big farm. The individual cheese maker never had
enough money to own a factory and they were generally owned by
the farmers and they used their own milk. It was taken to the
factory in the evening and strained in the cheese vat and if the
cheese maker didn't have to help milk, he had to stay there with
that milk and cool it. Our forefathers taught us what we did there,
they always told us in the morning watch the weather. If the
temperature goes down to about 50 degrees or 60 degrees start
the fire a little earlier under the vat to warm that milk a little;
to get it a little riper. There was no such thing as a starter in those
days. In real hot weather we didn't start to warm it up until all the
milk was in. We used a rennet test forty years ago. We used about
a quart of milk, the rennet that we had wasn't of uniform strength.
When the milk was all received, we always set the vat and it was
cut fine. Most of the trouble of the factories is our curd isn't cut
up at all. I have been in factories where there was big chunks; as
big as your fist and the cheese maker didn't make any attempt to
break them up whatever. If we don't make cheese out of that we
will make whey cream out of it.
There was no such thing as to hurry the process. It didn't make
any difference if the babies had to be christened-this probably had
to wait until the cheese was set. It didn't make any difference if
it was dark, and that is what is the most fault now. If we spend
four hours more in the process of our cheese making, we could im-
prove it 200% and raise the price 20%. Our cheese is too poor.
People don't eat it-you can't force them to eat it-you can't blame
them, that is all there is to it. If any of you are over at our
factory, look around at the condenseries on three sides. At the same
time we are getting good milk and the farmers know they can't
offer bad milk to us. We had only one man this summer who did
that. He came around this summer, and I told him we are not
in the habit of accepting milk like that. Well, he says: if you don't
want it, you know the condensing wagons go past my place and I
says: If they want it they can have it.

Go up to Top of Page