Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1875-08-11

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Importance of Making Only Pure Cheese.
The questions of skim cheese and
the use Of oleomargarine are of great
importance. There are two sides to
them as to most questions. We give
very vigorous statement of one side in
the following extract from the American
Grocer:
The only salvation for the cheese in
dustry of this country is to abandon
the manufacture of every quality except
full cream cheese which is the only
kind entitled to the designation cheese.
So-called cheese, is made of every
graduation of quality from the poorest
skinned milk article to the richest
full cream cheese, and sells in the
market to- day from say two cents to
thirteen and half cents a pound. If
the milk is entirely skinned the
poorest product is the result. This
quality, so far this season, is proving an
exceedingly Improbable manufacture,
as it costs to make and sell it at least
three cents pound, and therefore at
present prices nets loss of one cent a
pound. The next quality above con-
tains say five per cent. of cream, and be-
ing made Of good texture and properly
colored, brings relatively higher
price; and so on for all the gradations of
quality, until when the cheese is made
with a mixture of morning milk skim
med and evening milk unskimmed in
equal quantities, an article May be pro-
duced by proper care and surface pol
ishing with butter that will pass very
we'll with those who are not experts for
full cream cheese, and sell very close
up in price to it.
Then comes in the oleomargarine
cheese in which, as we stated last week,
the cream is all taken off and the oil
called oleomargarine, from the fresh fat
of the caul of an OK, is substituted In
equal weight for the cream. This pro-
duces an article which, in many respects,
so closely resembles the full cream
cheese as 10 be readily sold for it. A
skinned milk cheese may be easily told
by its lack of flavor, its insipidity to
the taste, and the absence of any oil
when rubbed between the fingers and
thumb. These characteristics become
less noticeable as the quality is I'M
proved. In the case of eleomargarine
cheese, while the flavor and taste may
be very closely assimilated to the full
cream product, it shows the presence of
the beef fat or cotton seed oil very read
ily. Such oils do not seem to be very
brave in this situation, for with the
least pressure they run. They exhibit
the same quality also, but in higher
degree, in oleomargarine butter.
Last year skinned milk cheese sold
very well up to the best grades. This
year they can hardly be sold at all, and
if sold, at no profit to the maker, who
would have done great deal better by
feeding his skinned milk to his pigs
and calves. This article may then be
considered as having almost killed it.
self. It is wanted neither at home nor
abroad, and no receiver in this way
cares to be bothered with it. One
reason of this is that the article is too
poor to deceive anybody, which does
not hold good, however, for the better
grades of partially skinned milk and
oleemargarine cheese. Another reason,
and one which, to considerable extent,
will apply to all inferior grades, and
which will help towards correction of
the difficulty, is that the lower the
price of the best quality cheese the
less profit there is making substitutes,
and the opening prices for full cream
cheese this sc ason are indicative of a
lower range Of value for this product.