338 IOWA DEPARTMENT OP AGRICULTURE 



months, before they are ready to be sold or shipped. Also the num- 

 ber of dealers handling these varieties of cheese is smaller, and it is 

 well to locate a market for these products before beginning to make 

 them. The Swiss cheese which requires several months to cure also 

 sells at a higher price, if of good quality. It is necessary however 

 that patrons at a Swiss cheese factory shall haul the milk to the factory 

 both morning and night, while it is fresh and warm, while milk for 

 making American cheese is cooled and kept over night at the farms, 

 and hauled to the factory only once a day in the morning. 



Before attempting to make any of the less common varieties of cheese, 

 such as Edam, Neufchatel, Camembert, Roquefort, or even the well- 

 known cottage cheese, it is absolutely necessary first to locate the 

 market in which they are to be sold, as only a few dealers handle them. 

 Some of these cheese varieties as Neufchatel and cottage cheese must 

 be sold and eaten within two weeks after they are made, and while 

 they are not all difficult to make, it is sometimes hard to market them 

 promptly, before they have spoiled. 



A skilled and experienced cheese maker should be hired, enough 

 milk provided to keep him busy, and a market found before beginning 

 manufacture. 



If the farmers who patronize a factory will co-operate in the build- 

 ing and ownership of the plant, and also pay close attention to its 

 business management, to see that the cheese is properly made, sold 

 and paid for, and if they will each take care of the milk properly at 

 the farm, so that it reaches the factory in good condition, the principal 

 requirements for a successful factory will be attained. 



Member : I would like to ask the processor why the factories 

 in Wisconsin send their cheese to a central point to be paraffined 

 instead of paraffining it at the cheese factory? 



Prof. Sammis : They do that because that is the most con- 

 venient thing to do. It's what the trade demands. The cheese 

 makers might parraffin their cheese and in some instances they 

 have done so, but you get very uneven results in that way. If 

 you are going to make up a carload of cheese to ship, you like to 

 have it uniform, to make it look alike. Now if that cheese was 

 paraffined at a dozen different factories, the jobs would be all 

 different and there would be no uniformity, so the buyer likes 

 to paraffin all the cheese. 



Another thing, the cheese is shipped from the factory when i-t 

 is quite young and it can be paraffined better at the warehouse 

 when it is a little older. Another thing, if you paraffin the cheese 

 at the cheese factory, the paraffin gets cracked in handling, while 

 examining and weighing it. 



Member: Would you recommend a cheese factory in hill dis- 

 tricts where they have the white onion? 



