920 New Yoek State Dairymen's Association 



say that I do iiot meaii soaked curds ; I am not referring to the 

 "good works'' of the man who is pouring water iuto his curd 

 before he salts it and trying to soak all the water into it he can 

 and sell that water for 15 or 20 cents a pound, to defeat the 

 efforts of his neighbor five or six miles away. I mean the man 

 who is makiuo; what we call a first-class washed curd cheese, that 

 has in it no unassimilated moisture, but that will stand up for 

 months in cold storage and maintain its flavor and condition; a 

 cheese that in at least half of the territory east, including every 

 state in Xew England and some parts of New York and Ohio, will 

 sell for as much as the cheese that are made for other sections 

 with one to two pounds more milk in the pound of cheese ; a 

 cheese with which for five years I have not seen the market 

 blocked. 1 believe it is a healthful product, and I believe that 

 its manufacture should not be discouraged, 



Now in regard to firm cheese, cheese that are not washed ; we 

 have room for all we are making. We could handle more if we 

 could get them. The far west wants them. The southern states will 

 not take a washed curd; they want a firm, smooth, solid cheese. 

 They have not the cold storage facilities that we have in New 

 York. They have a climate that is very warm and they are obliged 

 to have a firm cheese to stand up. So I believe we need just what 

 we are getting. We need a certain percentage of our cheese made 

 in that soft product, and we need the firm, solid-boring, clean- 

 flavored cheese that is demanded for sections of the country where 

 the temperature is higher and where they know and want that kind 

 of a product. 



Now just a word in regard to skimmed cheese. Some people 

 say that it ought never to be made, and sometimes when I figure 

 up my profit and loss accounts for the year L feel just as they do. 

 There are times when cheese is high and when there seems to be a 

 call in certain sections for cheese that have been skimmed some- 

 what; and if the product is taken, as it often is up to a certain 

 amount, it is a good thing perhaps for factories to make skimmed 

 cheese. But the temptation is before us all — and we are all 

 human — to say to the buyer when he asks at the factory, " How 

 much are you skimming this T' " Oh, 25 or 30 per cent." and the 

 next morning perhaps the maker will skim it 40 or 50 per cent. 



