MARKETING BUTTER AND CHEESE 273 
Cheese as a rule is sold on dairy boards of trade. In 
Wisconsin, most of the cheese is sold under the “‘call 
board” system, which is virtually equivalent to auction- 
ing off the cheese to the highest bidder. All the 
cheese makers and cheese buyers belonging to a particu- 
lar board meet as a rule once a week. At this time each 
cheese maker’s offering of cheese is written on a black 
board, after which the buyers bid on the entries so made. 
The cheese maker usually sells to the highest bidder. 
Soft and Fancy Cheese. Cheese of a perishable na- 
ture, such as cottage, cream, club, pimento and 
Neufchatel, should be sold to the consumer as direct as 
possible. Milk dealers are in the best position to supply 
this cheese. Many are already supplying cheese of this 
kind to their customers at considerable profit. See chap- 
ters XV and XXI. 
