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
Broughton, C. E.
Address, pp. 60-64 PDF (1.2 MB)
FORTY-THIRD ANNUAL CONVENTION Quality cheese will stimulate a market that will give Wisconsin even greater prestige than it has at the present time. By quality cheese I mean the product that comes from the corner cheese factory and not from any other source. The butter market for a long time suffered because of a substitute, and if today that substitute were universally used it would react to the disadvantage of creameries in this and other states. Oleomargarine was a detriment to the butter industry, and any sub- stitute, even though it uses a portion of the product turned out by the individual factory, is a detriment in the long run. It may furnish a temporary market, but it undermines the quality product which you cheese makers are striving to uphold. The cheese industry is different than the butter industry in that there are just two kinds of butter. There is good butter and bad but- ter, and the bad eliminates itself from competition, for on one wants it. When it comes to the question of cheese, these are not the only fac- tors. Besides high and low quality cheese there is the matter of taste. What may please one consumer does not please another. Some want aged cheese, some want a strong cheese, so you can see that one of the big factors is taste. The only reason that the substitute for cheese gets anywhere is because a certain texture is maintained and you can buy the processors' product twelve months in the year without any noticeable variation. However, the fact remains that you never get a palatable and a nourishing sample of cheese unless it is the natural product. You can- not expect that the National Cheese Institute dominated by the proces- sors who constitute the majority of the board, is going to defend the corner cheese factory. They are concerned with putting upon the shelves process cheese. The individual factory owner and the patrons might as well make up their minds now that the National Dairy and Borden are out to undermine natural cheese, and they are supplanting it with the process article whenever opportunity affords. If you are going to play favorites with the National Dairy and Borden you will have about as much chance as an individual competing with a gambler using loaded dice. We have had many a valuable lesson taught us during this depres- sion, and the main one is that the product which satisfies the customer is the one that is going to endure. I would suggest that in every county the patrons of the cheese factory and the cheese makers or- ganize and contact the hotel people to the end that the product of that community is served in the hotels. I have been in many hotels the last year, and in a great number of them the substitute for natural cheese is served as part of the menu. Here we are overlooking a bet in the local community. If we had to face the same situation that the creameries faced in making their fight on oleomargarine things would be different, but the fact that patrons of a factory have an outlet for some of their sur- plus cheese allows them, many times, to close their eyes to the fact that the substitute is replacing natural cheese.
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