Brick, Monterey cheese in NATIONAL CHEESE JOURNAL (1930-31)

Bapopik at AOL.COM Bapopik at AOL.COM
Thu Mar 20 02:27:21 UTC 2003

   The NATIONAL CHEESE JOURNAL supposedly began in 1910, but the NYPL has it from only 1930-1932.  It merged with the NATIONAL BUTTER JOURNAL.  The Olsen Publishing Company published both of these journals, plus THE MILK DEALER, THE ICE CREAM REVIEW, and CONCENTRATED MILK INDUSTRIES.

   October 1930, NATIONAL CHEESE JOURNAL, pg. 14:
   Class 14--All Other Varieties--Bryndza, Lunch and Schloss

   November 1930, NATIONAL CHEESE JOURNAL, pg. 18:
   CLASS 4--Colby Cheese

   November 1930, NATIONAL CHEESE JOURNAL, pg. 36:
(*Read by Herman Bilgrien, Iron Ridge, WIs., at the annual convention of the Southeastern Wisconsin Cheese Association, Beaver Dam, WIs., November 13, 14, 1930.)
   The following account of what may prove to be the first brick cheese factory in Dodge County was recently told to me by Mrs. Charles Neils, a lady who lived near the factory.
   The story relates that John Jossi, a cheesemaker from Switzerland, came to Hustisford in June, 1870, met Sineca B. Jones, a farmer living four and one-half miles south of Huntisford on the Middle Watertown road, who had a log house with a cellar beneath, suitable for cheesemaking.  Together they built two additional rooms for living quarters.  Mr. Jossi installed a self-heating vat, and made a number of the brick cheese molds, five by nine inches in size.  Here he made brick cheese for two years, and later moved into a different factory, built by farmers in the town of Lebanon.  When Mr. Jossi left his first factory it was rented to Jacob Wellbauer, who made limburger cheese there.
   The story of what appears to be Dodge County's first Swiss cheese factory was related to me recently by Gottfried Kuenzi, 85 years old, now living on the farm with his son near Waupun, on Highway 26. (...)

   February 1931, NATIONAL CHEESE JOURNAL, pg. 34:
_Californian Explains Making_
_Quality Monterey Cheese_
   _Good Milk, Careful_
   _Handling, Necessary_
   HOW can Monterey cheese of the highest quality be produced?  C. A. Phillips, assistant dairy technologist in the experiment station of the University of California College of Agriculture, has prepared a bulletin on proper manufacture of Monterey cheese.  The bulletin may be secured by writing to the college, asking for Agricultural Extension Service circular 13.
   Monterey cheese, according to a definition in the California dairy law, is cheese "made by the so-called stirred-curd or granular process, without added color, characteristic in size, and molded into characteristic shape or form in bags udner pressure, and containing not more than 42 per cent of moisture."  It was first made on a ranch 20 miles south of Monterey, Calif., in 1892.
   Because little equipment is needed to manufature the cheese, it is often made on farm diaries, where only a small amount of milk is available.  Until 1912, little was known about the cheese except in Monterey County.  Then, when the world war cut off supplies of grating cheese from Europe, California makers conceived the idea of selling Monterey, or Jack cheese as it was commonly called, to take care of demand for grating cheese on the Pacific coast.  Quality of the cheese had been excellent, but with increasing demand, a number of small makers began manufacture of the cheese.  Many cheesemakers began to make the cheese as a side-line. (...)

(This should be found in the full-text LOS ANGELES TIMES, which should be available sometime, by somebody--ed.)

More information about the Ads-l mailing list