Wisconsin Cheese Makers' Association / Proceedings of the Wisconsin Cheese Makers' Association forty-second annual convention November 15, 16, 1933 assembled in the Eagles Auditorium Sheboygan, Wisconsin
The workings of the cheese code, pp. 53-57 PDF (1.2 MB)
Broughton, C. E.
The recovery act and its application to the cheese manufacturers, pp. 57-62 PDF (1.4 MB)
FORTY-SECOND ANNUAL CONVENTION 57 that this big bad wolf surplus of 30 million pounds is just scaring the cheese price on your cheese, and there is no question, we don't know what to do with it, but with 120 million in the United States, if everyone took a quarter of a pound today, the surplus is gone. Isn't that a terrible problem? DISCUSSION MBL MALLY: I move the rules be suspended and the association go on record as endorsing the National cheese week, December 11 to 16. Motion seconded and carried. MIL MOoNEY: Mr. Chairman, may I suggest a telegram be sent to Governor Schmedeman advising him of your action just taken. THE PRESIDENT: If we want to have a National cheese week we should have a good cheese to give the people. There was a gentleman here yesterday said we didn't have good cheese in Wisconsin. MR. DAVIs: Mr. Chairman, now, Mr. Mooney just tells you that the government is considering a 33 1/3 per cent butter fat in cheese. Just bear this in mind, all of you, that your three per cent milk or 3.2 milk will not produce a 33 per cent butter fat. So I take the stand that years ago when we had in the State of Wisconsin a breed of cattle, and the makers were furnishing one pound of cheese for ten pounds of milk, that they had a better food value than you have got today when you are taking along the. spring 11% to 12 pounds of milk to make a pound of cheese, that you have not in that kind of milk a food value that you used to have. So today, from a food value, from a food standpoint you are producing a skim cheese as against what you used to produce. Now, I am utterly opposed to the present moisture law where you have got a law in the State of Wisconsin that permits you to put 50 per cent water in that cheese. That water is not food and you had a gentleman stand up here yesterday from Illinois saying that the stores in that section of the country objected to Wisconsin cheese, be- cause when the top dried out and cracked, while a high butter fat cheese was softer and don't dry out and crack. So I am making a point to a lot of cheese makers to go back to their homes and contact their farmers and try and call attention to the fact that the quality of milk of the State of Wisconsin has deteriorated, jeopardizing our known quality. So that if we can produce cattle for butter fat, which means quality, we will make better cheese in the State of Wisconsin, which I am sorry to say has been going the other way. THE RECOVERY ACT AND ITS APPLICATION TO THE CHEESE MANUFACTURERS By C. E. BROUGHTON Mr. President, Members of the Wisconsin Cheese Makers Associa- tion, Ladies and Gentlemen and Friends: A year ago or more than a year ago, when I extended the invitation to have you meet here in my home city, I didn't know whether you were going to accept that invitation or not. It was a matter that rested entirely in the hands of the board of directors and the officers, as I understood. Later on I was informed that you were coming here, and I hoped that your visit here and during the remaining hours that you will be with us justi-
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