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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

Damrow, E. C.
Cost of making cheese in 1934 and 1935,   pp. 20-24 PDF (1.2 MB)

Wendtland, F. A.
Selling cheese from factory to consumer,   pp. 24-25 PDF (501.3 KB)

Page 24

Ma. DAM~ow: Mr. Chairman, several years ago a cheese maker
asked me to come out and have a meeting with his farmers. This was
rather a federation proposition. I said I am not going to talk for or
against the federation. I have nothing to do with their end of it.
When they had this question all settled they took a vote whether they
wanted to join the federation or not. And then one of them said, now,
let's talk about the price of making cheese. I think the cheese maker
is getting too much. They kept the conversation up and I requested
that they appoint three men among the farmers to go over to the
banker and have the figures all tabulated and then let these three
men make a report. Do you know what this cheese maker said the
first crack out of the box? He said, well, if you think I am making
too much money I will drop half a cent. He didn't know how much he
was making. The farmers are sorry this cheese maker isn't there to-
day; he was the best cheese maker they had in that community. If
you know what the cost is you can run your books wide open. The
farmers have suffered a lot and the cheese makers have suffered a lot
too, but if you don't know what it costs, just like your Secretary has
requested, try to sit down and tabulate your figures. It is only half a
day's work.
SMCrETARY SAMMIs: Mr. Damrow said it is not such a big job to do
this figuring. Don't you know how to go at it? Mr. Damrow the other
day suggested to take that printed list of expense he has in his bulle-
tin, and say to yourself now, I think Mr. Damrow has some of these
figures wrong, and you go through and correct them. Take the first
figure and say, does that fit my factory? No, it don't. Well then,
put down the figure that does fit your factory. Well then take the
second figure and see if that fits your factory and when you get
through why you have got the cost of making cheese in your factory.
Led by F. A. WENDrrAND, President of Fremont Branch
Is Mr. Wendlandt here?
ScECErARy SAMMIS: Well, I suppose somebody ought to apologize
for Mr. Wendtland. He was notified sometime ago but I suppose some-
thing has detained him. The purpose was to bring up the question and
find out how many cheese makers find it profitable to sell cheese at
retail and get a general idea. Perhaps some of them would give us
some good suggestions and the best way to go about it, suppose we
just ask the question, how many people here find it profitable to sell
cheese right out of the factory to tourists and so on. There is about a
dozen or fifteen hands up. Now would one of those dozen tell us a
little bit? How much of a profit is there in it, or give us a few ideas.
What is your experience in the matter? Do you recommend it to other
people? Do you want to discuss this?
MR. MumuwENBCC: A person can charge three to five cents more at
the factory and you don't have to put it in a box unless the fellow
wants to take a whole box at one time. Some charge more than that.
I think there is more profit in that by selling it to the tourist than
shipping it out. Those who are living on the main highways I think
should sell cheese if they have a chance.
SfcRErARY SiAMmis: Do you have a sign out in front of your place?
ME. MuErzENB=G: No.
SECRETARY SAMMIs: They come in any how?
Ma. MuzrzzNBMa: Yes,
PRESIDENT WHITING: Is there anyone else?

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