358 THE BOOK OF CHEESE 



by Hibbard, and Hobson. 1 The general facts as deter- 

 mined for Wisconsin have fairly wide application to the 

 manufacture and sale of cheese. 



Economic success in handling cheese is dependent 

 on proper provision for the sale of the product. Where 

 the output is small* a personal market can be created and 

 maintained. This eliminates all profits intervening be- 

 tween the maker and the retailer. If the business reaches 

 a volume beyond the possibilities of direct sale to the 

 retailer, some selling organization is necessary. Where 

 the number of producers is great and the selling machinery 

 is well organized, the cheese factory becomes a producer 

 of a commodity which is turned over to existing selling 

 agencies. This condition is well established for Cheddar, 

 Swiss, Brick and Limburger cheese. The soft cheeses 

 other than Limburger have thus far been handled prin- 

 cipally by large companies, each of which has developed 

 an expensive selling organization. A study of the map 

 (Fig. 65) shows how the cheese industry is localized in 

 particular sections of certain states. Individual factories 

 have maintained themselves in widely separated places. 

 This localization is due to the geographical conditions 

 which make certain regions specially adapted to dairy- 

 ing, modified by the proximity to markets for milk as 

 milk. There are many regions, however, well adapted 

 to cheese production in which there is no development 

 of the industry at present. New developments are now 

 taking place in the mountain areas of the South, notably 

 North Carolina and adjacent states, and in several centers 

 of the western mountain states. Many other areas 

 should develop the making of cheese in some form. 



1 Hibbard, B. H., and Asher Hobson, Markets and prices of 

 Wisconsin cheese, Wis. Exp. Sta. Bui. 251, 1915. 



