Part 26
ELLIOTT, W. J., Creameries and cheese factories; organization, building and equipment, Mont. Exp. Sta. Bul.
53, 1904.
FARRINGTON, E. H., and G. H. BENKENDORF, Organization and construction of creameries and cheese factories, Wis. Exp.
Sta. Bul. 244, 1915.
VAN SLYKE, L. L., and C. A. PUBLOW, The science and practice of cheese making, pages 447-453, 1909.
Iowa Exp. Sta. Bul. 139, 1913. Creamery organization and construction.
CHAPTER XVIII
_HISTORY AND DEVELOPMENT OF THE CHEESE INDUSTRY IN AMERICA_
Just when the first cheese was made is not known. By the time the first immigrants came to America, cheese-making was rather generally known in Europe, so that the early settlers brought with them and practiced established methods. The countries of Europe developed different kinds of cheese and have since become noted for such particular varieties, for example: France, Camembert and Roquefort; Switzerland, Swiss cheese; England, Stilton and Cheddar; Germany, Limburger; Holland, Edam and Gouda; Italy, Parmesan and its allies, also Gorgonzola cheese. The manufacture of these various cheeses has been attempted in this country.
Because of the difference in climatic conditions and in some cases the use of milk of sheep or goats, it was and still is difficult to manufacture some of the European cheeses in America. Since the climatic conditions of this country and certain parts of England are somewhat similar, the manufacture of the cheeses of England predominated, and there was also more information on their manufacture. These are probably the reasons why the United States and Canada have become famous for Cheddar cheese.
The first cheeses of the Cheddar group were made on the farms. The work was usually performed by women, and the process was very simple. The methods were crude, and the cheeses were made in a more or less haphazard way. The milk of the evening was placed in a cheese tub in the dairy room and cooled to a temperature that would prevent souring. In most cases the cream that had raised to the surface of the night's milk was removed in the morning. This was considered an act of economy, for it was thought that in the process of manufacture it would all pa.s.s off in the whey and be lost. The morning's milk was then mixed with that of the evening and warmed to the setting temperature by placing a portion in a tin pail and suspending it in a kettle of hot water. When hot, it was emptied into the tub of cold milk. By transferring back and forth, the setting temperature was finally reached. Few of these settlers owned thermometers. Consequently, cheese-makers were obliged to depend on the sense of feeling to determine temperature.
One of the serious difficulties of the early manufacture was the production of rennet of a uniform strength. After the addition of the rennet and as soon as the coagulated milk became firm enough, it was broken into as small pieces as could be conveniently made, a wooden knife being used for the purpose. After standing ten minutes it was stirred by hand, breaking the pieces finer, and the temperature was gradually brought to 98 F., aiming as near blood heat as could be judged by the sense of feeling. It was kept at this temperature until the moisture was out of the curd and it would squeak between the teeth.
The whey was drawn off and the curd stirred until dry, salted and put to press. All the curd of one day was made into a cheese. This resulted in small uneven-sized cheese. Since such cheeses were made from the milk of single dairies with all the surroundings clean, the flavor was usually good but the texture was open and soft. The method of caring for the cheese and marketing was entirely different from that practiced at the present time. All the cheeses made during the entire season were held until fall and marketed at one time. They were packed in casks four to six in a package, one on top of the other. The earliest date when single boxed cheeses were on the market was 1841.
Between 1820 and 1840, a small export trade in cheese was started. As this demand for cheese increased, particularly in England, it became necessary to change the methods employed in manufacture. The farm dairy cheese was rather an open-textured sweet curd product. If not, it was due more to accident than to any intention of the cheese-maker to improve the quality. One of the early complaints from England was that the cheeses were too small and uneven in size. The practice of making on the farm continued until about 1851, when the factory system was started, although home manufactures continued after that time. Following are the reasons for the change from the farm to factory system: (1) England demanded larger cheese; (2) the farm product was not uniform; (3) the quality of the farm cheese did not suit the English trade; (4) factories saved much labor on the farms; and (5) could secure higher prices.
+297. The factory system.+--Where and by whom the first Cheddar cheese factory in America was started is not definitely known. Jesse Williams of Oneida County, New York, is supposed by many to have been the first to build and operate under the factory system, in 1851. Cheese factories were opened in Ohio and Wisconsin about 1860. In the period 1860 to 1870, a large number of cheese factories were built in the various states, especially New York, Ohio and Wisconsin.
+298. Introduction of factory system in Canada.+--In 1863, Harvey Farrington of Herkimer, New York, was so impressed with the opportunity of developing the cheese factory system in Canada that he sold out his business in New York and established the first Canadian cheese factory in the town of Norwich, Ontario. It was accepted at once by Canadian farmers, and factory cheese-making increased rapidly. In 1866, a small quant.i.ty of cheese was exported and from that time the export trade of Canada has been large and growing. Ontario and Quebec are now the leading provinces in the production of cheese.
+299. Introduction of cheddaring.+--The factories at first used the same process as the farms, namely the stirred-curd process. In 1867, Robert McAdam introduced the English Cheddar system in a factory near Herkimer, New York. This is the Cheddar system as known to-day. It produces the closer bodied cheese demanded by the export trade. This introduction made Herkimer County famous for its cheese.
+300. Introduction of Swiss and Limburger.+--In 1870, factories for Limburger, Swiss and Brick cheese were started and have gradually increased. In New York such plants are located around Boonville in Oneida County, and Theresa, in Jefferson County. In Wisconsin, Swiss cheese-making was begun by a colony of Swiss who came to New Glarus, Green County. It is now made in Green, Lafayette, Iowa, Grant, Dane and Rock counties. Limburger and Brick are manufactured in Dodge, Fond du Lac, Winnebago, Marathon, La Crosse, Buffalo, Trempealeau, Clark, Washington, Dunn, Barron and Lincoln counties. In the southeastern part of Ohio Swiss cheese is produced. Ohio and Wisconsin have 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 Switzerland.
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 always been partly skimmed.
The amount of skimming, therefore, was largely increased. Then other animal fats were subst.i.tuted for the milk-fat. This product was known as "filled" cheese. The delay in controlling 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 consequence 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[133] 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 different states and their location:
[Ill.u.s.tration: FIG. 65.--Map showing the distribution of cheese factories in the princ.i.p.al cheese-producing states.]
Arizona 3 California 93 Colorado 8 Connecticut 2 Delaware 1 Illinois 50 Indiana 13 Iowa 25 Kansas 1 Maine 5 Michigan 196 Minnesota 74 Missouri 4 Montana 1 Nebraska 1 New Hampshire 2 New York 995 North Dakota 3 Ohio 111 Oklahoma 1 Oregon 42 Pennsylvania 106 South Dakota 1 Utah 8 Vermont 35 Virginia 3 Washington 15 West Virginia 1 Wisconsin 1720 ---- 3520
+302. Total production of cheese in the United States.+--The following figures (Table XX) compiled by the United States Census show the total production of cheese and the amount made on farms and in factories in the United States by ten-year periods:
TABLE XX
SHOWING THE TOTAL PRODUCTION OF CHEESE AND PART MADE ON FARMS AND IN FACTORIES IN THE UNITED STATES BY TEN-YEAR PERIODS
1849 Total 105,535,893 pounds
1859 Total 103,663,927 pounds
1869 Total 162,927,382 pounds
1879 Total 243,157,850 pounds
1889 On farms 18,726,818 pounds In factories 238,035,065 pounds Total 256,761,883 pounds
1899 On farms 16,372,330 pounds In factories 281,972,324 pounds Total 298,344,654 pounds
1909 On farms 9,405,864 pounds In factories 311,126,317 pounds Total 320,532,181 pounds
Comparing the figures of 1899 with those of 1909, it is seen that the total production of cheese in the United States increased 22,187,539 pounds, or an increase of 7.4 per cent in 1909 over 1899. During the same years the amount made on the farms decreased 6,966,454 pounds, or a decrease of 42.6 per cent, while the amount made in factories increased 29,153,933 pounds or 10.3 per cent.
+303. Rank of the leading cheese-producing states.+--The rank of the leading cheese states according to the number of factories in 1914 was: Wisconsin 1720, New York 995, Michigan 196, Ohio 111, Pennsylvania 106.
[Ill.u.s.tration: FIG. 66.--Showing the cheese factories in the Pacific coast states.]
The table on the opposite page (Table XXI) shows the amount of cheese produced by the five states with the largest number of factories. This table indicates that New York led in the production of cheese until some time between 1899 and 1909. This is probably because, New York having so many cities, the demand for market milk is so large that it is sold as such instead of being manufactured into cheese. There is about the same number of milch cows in New York and Wisconsin. However, Wisconsin is credited with more cheese in 1909 than New York ever produced and this output probably will increase, as there are considerable areas of undeveloped agricultural land in Wisconsin. It is also interesting to note that Ohio is falling off in cheese production. This may be due to the increased demand for market milk. On the other hand, production has increased in Pennsylvania.
TABLE XXI
SHOWING THE AMOUNT OF CHEESE MADE IN FIVE LEADING STATES BY TEN-YEAR PERIODS
----------+----------+-----------+-----------+-----------+ STATE
YEAR 1859
YEAR 1869
YEAR 1879
YEAR 1889
----------+----------+-----------+-----------+-----------+
Amount in
Amount in
Amount in
Amount in
pounds
pounds
pounds
pounds
Wisconsin
1,104,300
3,288,581
19,535,324
54,614,861
New York
48,548,289
100,776,012
129,163,714
124,086,524
Michigan
1,641,897
2,321,801
3,953,585
5,370,460
Ohio
21,618,893
24,153,876
32,531,683
22,254,054
Penn
2,508,556
2,792,676
8,966,737
5,457,897
----------+----------+-----------+-----------+-----------+
----------+-----------+-----------+-----------+ STATE
YEAR 1899
YEAR 1909
YEAR 1914
----------+-----------+-----------+-----------+
Amount in
Amount in
Amount in
pounds
pounds
pounds from
factories
only
Wisconsin
79,384,298
148,906,910
205,920,915
New York
130,010,584
105,584,947
97,614,024
Michigan
10,753,758
13,673,336
13,267,145
Ohio
19,363,528
12,473,834
8,717,996
Penn
11,124,610
12,676,713
14,808,573
----------+-----------+-----------+-----------+
+304. Exportation and importation of cheese by the United States.+--The accompanying table shows the exports and imports of cheese from 1851 to 1916 and their values, in so far as the figures are available.
[Ill.u.s.tration: FIG. 67.--Showing relationship of total production, exports and imports of cheese.]
One noteworthy item in Table XXII is that the exports have gradually decreased and imports increased. This is probably because immigrants have demanded the cheeses of their native country which were not made in America. The exports for the years 1915 and 1916 are interesting as they show the effect of the war on the cheese industry, the imports being gradually decreased and the exports greatly increased.
TABLE XXII
SHOWING THE IMPORTS AND EXPORTS OF CHEESE BY THE UNITED STATES FROM 1851-1916
------+----------------------+-------------------------- YEAR
IMPORTS
EXPORTS ------+-----------+----------+-------------+------------
Amount
Amount
in
Value in
in
Value in
pounds
dollars
pounds
dollars
1851
603,398
----
10,361,189
---- 1852
514,337
----
6,650,420
---- 1853
874,949
----
3,763,932
---- 1854
969,417
----
7,003,974
---- 1855
1,526,942
----
4,846,568
---- 1856
1,384,272
----
8,737,029
---- 1857
1,400,252
----
6,453,072
---- 1858
1,589,066
----
8,098,527
---- 1859
1,409,420
----
7,103,323
---- 1860
1,401,161
----
15,515,799
---- 1861
1,090,835
----
32,361,428
---- 1862
594,822
----
34,052,678
---- 1863
545,966
----
42,045,054
---- 1864
836,127
----
47,751,329
---- 1865
985,362
----
53,154,318
---- 1866
----
----
36,411,985
---- 1867
1,738,657
----
52,352,127
---- 1868
2,997,994
----
51,097,203
---- 1869
----
----
39,960,367
---- 1870
----
----
57,296,327
---- 1871
----
----
63,698,867
---- 1872
----
----
66,204,025
---- 1873
----
----
80,366,540
---- 1874
----
----
90,611,077
---- 1875
----
----
101,010,853
---- 1876
----
----
97,676,264
---- 1877
----
----
107,364,666
---- 1878
----
----
123,783,736
---- 1879
----
----
141,654,474
---- 1880
----
----
127,553,907
---- 1881
----
----
147,995,614
---- 1882
----
----
127,989,782
---- 1883
----
----
99,220,467
---- 1884
6,243,014
----
112,869,575
---- 1885
6,247,560
----
111,992,990
---- 1886
6,309,124
----
91,877,235
1887
6,592,192
----
81,255,994
1888
8,750,185
----
88,008,458
1889
8,207,026
----
84,999,828
1890
9,263,573
----
95,376,053
1891
8,863,640
----
82,133,876
1892
8,305,288
----
82,100,221
1893
10,195,924
----
81,350,923
1894
8,742,851
----
73,852,134
1895
10,276,293
----
60,448,421
1896
10,728,397
----
36,777,291
1897
12,319,122
----
50,944,617
1898
10,012,188
----
53,167,280
1899
11,826,175
----
38,198,753
1900
13,455,990
----
48,419,353
1901
15,329,099
----
39,813,517
1902
17,067,714
$2,551,366
27,203,184
$2,745,597 1903
20,671,384
3,183,224
18,987,178
2,250,229 1904
22,707,103
3,284,811
23,335,172
2,452,239 1905
23,095,705
3,379,600
10,134,424
1,084,044 1906
27,286,866
4,303,830
16,562,451
1,940,620 1907
33,848,766
5,704,012
17,285,230
2,012,626 1908
32,530,830
5,586,706
8,439,031
1,092,053 1909
35,548,143
5,866,154
6,822,842
857,091 1910
40,817,524
7,053,570
2,846,709
441,017 1911
45,568,797
7,920,244
10,366,605
1,288,279 1912
46,542,007
8,807,249
6,337,559
898,035 1913
49,387,944
9,185,184
2,599,058
441,186 1914
63,784,313
11,010,693
2,427,577
414,124 1915
50,138,520
9,370,048
55,362,917
8,463,174 1916
30,087,999
7,058,420
44,394,301
7,430,089 ------+-----------+----------+-------------+------------
The graph (Fig. 67) represents the total production and the exports and imports of cheese into the United States.
+305. Average yearly price of cheese.+--The following table shows the average yearly price of Cheddar cheese in the United States:
