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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
(1925)

Michels, Math.
New recommendations for Wisconsin cheese grades,   pp. 66-73 PDF (2.2 MB)


Page 66


66   WISCONSIN CHEESE MAKERS' ASSOCIATION
NEW RECOMMENDATIONS FOR WISCONSIN
CHEESE GRADES
By MATH. MICHELS, Dairy Marketing
Wisconsin Department of Markets
There are just two things that I wish to talk about. One is the
grading of Fall cheese at the cheese factory and the other thing is
to do something to guard the public against unripened cheese. I feel
that as long as we don't or that we can't grade the cheese any nearer
right than we are doing now and can't give the consumer a better
ripening of the cheese before they buy it, they will never be able to
increase the consumption of cheese which you all know is vitally
necessary. I believe that just as soon as we can find some way by
which these two things can be reached, our troubles will be overcome
in the marketing of cheese; and not until we do something to cover
these points will we get anywheres. We have been talking about im-
proving cheese ever since the early history of cheese making industry.
I have been in the business a good many years myself. I had full
charge of a cheese factory in 1896 and have been interested in cheese
factories and cheese making ever since and handled cheese in the
various ways and it has been the same story year after year and
talking about improvement of cheese, but as long as we don't get at
the root of the evil, we will not be able to get rid of our troubles we
are facing year after year.
I have got quite a few things that I want to say and I have got
them written down and will read them to you because I feel I can
read as much to you in fifteen minutes as I could talk to you in three-
quarters of an hour. (Reads)
American and foreign cheese grades have not been changed or al-
tered in any way since they were made effective 1922. These grades
together with factory numbers and dates when removed from the
press, have done much toward producing a better and more uniform
quality of American, Swiss, Brick, and Limburger cheese. This work
of cheese grading has been carried out very satisfactorily and the
only criticism is the unwillingness on the part of the American cheese
dealers to make a substantial difference in the price between No. 1
and Fancy cheese. The difference made in the price between No. 1
and Grade 2 is satisfactory and accomplishes the desired results.
The differential in price between Fancy and No. 1 American cheese
is only % cent or less per pound to the cheese factory, while the range
is between 2 cents to 5 cents per pound on foreign cheese. The dif-
ferential in price between No. 1 and Grade 2 ranges from 2 cents to
5 cents per pound on American as well as foreign cheese. The small
differential between No. 1 and Fancy in American cheese is not
enough of a reward to the factories to warrant spending the extra
time and labor necessary in making a cheese good enough to merit the
Wisconsin Fancy stamp.
The proper grading of dairy products is the real foundation for


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