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
Whiting, E. B.
President's annual address, pp. 64-66 PDF (738.0 KB)
Dairy queen, pp. 66-67 PDF (529.3 KB)
66 WISCONSIN CHEESE MAKERS' ASSOCIATION MR. DAVIS: Mr. Chairman, as president of the Cheese Board, I will say that the majority vote of the members is called for, for a sugges- tion of correct differentials of price between state and standard. That vote varies. We have had a majority of one vote at times suggesting the half cent. There has been a number of times that % of a cent has been suggested but in talking with the cheese dealers they have felt that the cheese maker was trying to do the best work he could, and they felt they should not throw upon those makers a personal loss of greater than that half cent and they didn't want to throw unnecessary hardship on those makers. So for that reason the cheese dealers have voted that the suggestion of the difference should be a half cent. Ma. MALcZEWSKI: If we are going to make a cent differential there, hadn't we better discard our present 40 per cent moisture law? Isn't it a fact that if we are going to make all cheese to be state brand, we have got to decrease our moisture so we don't get any soft cheese? Are we going to give the public then what they want? Are we going to make a softer cheese if the public demands it, and then take a licking for it? PRESIDENT WHITING: Are you ready for the question? MR. KoprrzKE: I feel about the same as Mr. Malczewski about that. I believe that the fellow who makes a soft cheese will be out of luck. Some fellows just simply think that if the cheese is soft it is absolutely no good, so it is just too bad if we make that kind of cheese. I explained at Marshfield and Shawano about the patron I had who ate 41 pounds per capita and who demands a cheese of 40 per cent moisture. Should we give him that cheese so that he eats 41 pounds per year, or not. Should we discourage that? MR. DEBUHR: Mr. Chairman, in the audience yesterday afternoon certain cheese makers that sold cheese locally out of the factory said that the majority of the cheese sold from the factory was a soft or high moisture cheese. Now then, if you want to go to work and make a differential of one cent a pound between state and standards it is just too bad for anybody that is trying to make a soft cheese and as long as the consuming public wants a soft cheese, give it to them. If it sells, give it to them. A dry cheese sure is fine for advertising cheese, but if they want to buy fresh cheese you cannot sell them dry cheese. DAIRY QUEEN PRESIDENT WHITING: Ladies and gentlemen, I don't want to inter- rupt this discussion or motion we have before the house, but we have with us at this time a dairy queen, and she has to get a train out of here. I would like to have Mr. Sommers, the Secretary of the Asso- ciation of Commerce, introduce our dairy queen. MR. SoMMERS: Mr. President and members of the Wisconsin Cheese Makers Association: I know you are busy and in a hurry, so without the formality of a long introduction, I have the great pleasure and honor, to introduce Miss Fay Kelly, the Dairy Queen of the State of Wisconsin. We feel happy about her selection to represent the in- dustry in our field, because of the publicity she has brought to Wis- consin and the good will she has won in the home of the President. He is going to live twenty years longer because he is going to eat Wisconsin cheese. The whole country from north to south, and east to west is going to consume more cheese, and every cheese factory will work to capacity and increase in numbers. Wisconsin will be known not only as the greatest cheese center in the whole world but the cen- ter where they have the finest girls. Miss FAY KELLY (Dairy Queen): I would like to take the oppor- tunity to thank you for the fine reception that you gave me here to-
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