THE CHEESE INDUSTRY IN AMERICA 315 



manufactured more of these cheeses, especially Swiss, 

 than any other states. This is probably due to the fact 

 that the conditions are more nearly like those of Switzer- 

 land. 



When the cities in New York began to grow, an 

 increased demand for market milk was felt. The result 

 was that the dairy-men could not supply both the cities 

 and the cheese factories with milk. A large part of 

 the cheese was being exported and most of it had al- 

 ways been partly skimmed. The amount of skimming, 

 therefore, was largely increased. Then other animal 

 fats were substituted for the milk-fat. This product 

 was known as " filled " cheese. The delay in con- 

 trolling the practice of making skimmed-milk and filled 

 cheese ruined the export trade. In Canada laws 

 prohibited the making of filled cheese and as a con- 

 sequence Canadian Cheddar cheese is still very popular 

 in England. However, with the control of skimmed-milk 

 cheese-making and the elimination of filled cheese, the 

 volume continued to grow and to find outlet in local 

 consumption. New York probably exported more 

 cheese than any other state. Wisconsin shipped cheese 

 into other regions, especially the southern states in which 

 no cheeses were made. Some Wisconsin cheeses were 

 shipped to the New York market from time to time, 

 but in October, 1913, the first quotations 1 were made 

 in New York City for Wisconsin products. 



301. Number and distribution of cheese factories. - 

 The following list and maps (Figs. 65, 66) compiled in 1914 

 by the United States Department of Agriculture Dairy 

 Division, show the number of cheese factories in the dif- 

 ferent states and their location : 



1 From N. Y. price current. 



