Butter and Cheese01

Waupaca Record

November 28, 1907

BADGER BUTTER AND CHEESE FINE

Three Waupaca County Men Win The Honors in the Cheddar Cheese Class.

The highest scores awarded the 192 entries in the last cheese and butter exhibit at the University of Wisconsin dairy school were those of C. Andregg of La Crosse for brick cheese and L.P. Holgerson of Troy Center for butter. Of the eighty-five cheese entries the average score was 94.31, the maximum being 98.16, and the minimum 85. The four highest scores in the brick cheese exhibits were as follows: C. Andregg, LaCrosse, 98.16; Chris Bigler, Clayton, 96.66; W.C. Stieger, La Crosse, 96.66; William Sieger, Chaseburg, 95.33. In the cheddar class the high scores were: J.L. Zehren, Marion, 98; A.L. Bennett, Clintonville, 97.75; P.H. Kasper, Welcome, 97.16; H.W. Priebe, Kewaunee, 96.91.

The butter entries averaged 93.33, with a maximum of 98, and a minimum of $8.50. The four highest percentages were: L.P. Holgersen, Troy Center, 98; G.P. Sauer, Troy, 97.33; August Koehn, Ellenboro, 97.33; Edward Every, Burke, 97.16.

Both the butter and cheese exhibits as a whole were of excellent quality. In the cheddar cheese exhibits the highest percentage of moisture content was 38.2, and the lowest 33.4, giving an average moisture of the brick cheeses was somewhat higher, being 36.3, with a maximum of 39 and a minimum of 35 per cent.