America's Dairyland (1939); Sliced Cheese (1938); Smoked Cheese (1942)

[Bapopik at AOL.COM]

   The NATIONAL BUTTER AND CHEESE JOURNAL arrived from offsite.  This kind of
periodical won't be digitized soon, and you have to go through the original.
Not a cheese goldmine, but some interesting stuff...No article on Ron
Butters.


AMERICA'S DAIRYLAND
   November 1939, NATIONAL BUTTER AND CHEESE JOURNAL, pg. 41, col. 2 photo:
(A milk-vending cart from Madison, Wisconsin bears an outline of Wisconsin
and the name "AMERICA'S DAIRYLAND" across it.  The things I do for those
folks in Madison--ed.)

SLICED CHEESE
   25 June 1938, NATIONAL BUTTER AND CHEESE JOURNAL, pg. 38, col. 1:
_And Now--Sliced Cheese_
   ESTABLISHMENT of the Lantz Sliced Cheese Corporation at Boise, Idaho,
introduces a new idea in cheese merchandizing--the sale of sliced cheese.
   Just as bread is now sold ready-sliced, so will the product of the Lantz
company be sold, with the cheese sliced ready to serve.
   The sliced cheese will be packaged in cans equipped with the valve-in-head
lid perfected several years ago by the United States Department of
Agriculture.  Lantz Sliced Cheese will be the trade name used.

SMOKED CHEESE
   April 1942, NATIONAL BUTTER AND EGG JOURNAL, pg. 20, col. 1:
_Smoked Cheese_
By J. C. Marquandt
New York Agricultural Experiment Station
Geneva, N. Y.
   SMOKED foods have been in common use for centuries.  Smoked meats, fish,
and whiskies have their origin in antiquity.  Flavor has been trhe main
objective of smoking procedures.
      _A Recent Development_
   Smoked cheese is a recent development in our country.  Prior to 1925 only
limited quantities of smoked Italian varieties were consumed; smoking other
common varieties of Cheddar or pasteurized processed Cheddar was unknown
commercially.  In that year at the request of a processor the New York
Agricultural Experiment Station perfected a smoked pasteurized cheese.

MAYTAG BLUE CHEESE
   October 1942, NATIONAL BUTTER AND CHEESE JOURNAL, "A Pictorial Study of
Blue Cheesemaking," pg. 16:
   NEWEST "blue cheese" plant to enter the rapidly growing foreign type
cheese industry is that of Maytag Dairy Farms, Inc., at Newton, Iowa, opened
by the nationally-famous washing machine manufacturing firm in October, 1941.

BLUE-VEINED CHEESES
   25 June 1938, NATIONAL BUTTER AND CHEESE JOURNAL, pg. 14:
_The Manufacture of_
_Blue-Veined Cheese_
_In the Mid-West_
(...) (Pg. 16, col. 2--ed.)
      _Iowa Blue Cheese_
   Experimental work with blue cheese was started at the Iowa Agricultural
Experiment Station, Ames, Iowa, by Prof. E. F. Goss in 1928.  With the
arrival of Verner Nielsen from Denmark in 1932, a standard method of blue
cheese manufacture was established and commercial production was begun.
(...) (Pg. 17, col. 1--ed.)
      _Minnesota Blue Cheese_
   The Division of Dairy Husbandry at the University of Minnesota, St. Paul,
has been manufacturing blue cheese for several years.  The project pertaining
to the manufacture of the cheese was started in 1933.
(...)
      _Treasure Cave Cheese_
   This blue cheese type is manufactured by F. M. Frederiksen at Faribault,
Minn.  (...)  Treasure Cave cheese was first placed on the market early in
1936 and is now a very popular blue-veined type.
(...)
      _Nauvoo Blue Cheese_
   The Nauvoo  Milk Products Co., owned and operated by Oscar Rohde, is
located on the Illinois side of the Mississippi River in the quaint, historic
city of Nauvoo.  Since the factory has only been in operation for about one
year, Nauvoo blue cheese is probably the most recent of the blue-veined
types.

KRAFT
   March 1939, NATIONAL BUTTER AND CHEESE JOURNAL, pages 14-15:
("HISTORY OF THE KRAFT-PHENIX CHEESE CORPORATION" explains that James L.
Kraft came to Chicago in 1904.  Kraft's web site says 1903--ed.)

ITALIAN CHEESE VARIETIES
   January 1942, NATIONAL BUTTER AND CHEESE JOURNAL, pg. 10, col. 2:
   Through the co-operation of Raphael Giolletti of Geneva, and Hugo Bonetti
of Caracas, Venezuela, it has been possible to obtain excellent Italian
translation for procedures given for Caciocavallo, Provolone, Provole, and
Pecorino Romano.

CHEESE AROUND THE WORLD
   April 1939, NATIONAL BUTTER AND CHEESE JOURNAL, pg. 64:
...Blanc (white), Kachere, Suisse (Swiss), Gruyere, Roquefort, and
Hollandaise. (Turkey--ed.)
...Prosses, Hokkaido, and Swiss.  (Tokyo--ed.)
...Cheddar, Cheshire, Roquefort, Gruyere, petit Suisse, Stilton, Camembert,
Pont l'Eveque, Brei.  (Paris--ed.)
...Wisconsin, Stilton, Kraft, Gorgonzola, Edam, Port Salut, Cheddar,
BelPaese, St. Ivel Celery, Gruyere, Brie, Camembert, petit Suisse, CHilvern
Cottage, Roquefort, and Wensleydale.  (Queen Mary--ed.)
...Gournay, Port Salut, Gorgonzola, Emmenthal, petits-Suisses, chevre,
Saint-Nectaire, Chester.  (Normandie--ed.)
Pg. 65:
...Vieux fromage du Holstein...potkase...Emmenthal, Danish type Gruyere,
Dutch cheese, Fromage Christian IX, Roquefort, and Camembert.
(Copenhagen--ed.)
...Covarrubias, Cheddar, Hollandais, pategras, petit-Suisse, Cammembert,
Brie, Gruyere, Mantecoso.  (Santiago, Chili--ed.)
...English Stilton, Gorgonzola, Swiss Gruyere, Roquefort, Edam, Cream of
Gruyere, Camembert, Oka, MacLaren's Imperial, Ingersol Cream, Canadian
Stilton, wine cured, Canadian Cheddar, cream with grape jelly.  (Toronto,
Canada--ed.)
...American, Swiss, Roquefort, Bel-Passe, Camembert, Philadelphia cream, Old
English.  (Hawaii--ed.)