Cheese

Happily for dairymen, a professor and a businessman each gave advice last week on how to make money out of cheese.

The professor was M. Mortensen of the dairy department of Iowa State College. He addressed the American Institute of Co-operation at Chicago: "The individual who may be interested in cheese making is at present likely to become somewhat discouraged. The cheese industry of the United States can well afford to invest a fair sum of money in advertising its product. There is no other food product to be had in which nutritive value, wholesomeness and palatability are so well combined. It is unnatural that there should be only a limited effort of the manufacturers. Education and advertising should create a greater demand. Very few of our important food products are advertised to such a limited extent as cheese."

The business man was President J. L. Kraft of the Kraft Cheese Co. of Chicago. He, who has advertised cheese to his profit, wrote to his stockholders glorying in the success of a new sandwich dressing ("Kay"), a malted milk and a "candy malted milk tablet," put up in rolls and styled "K.M.'s," "which in my opinion is going to be one of the best candy sellers in the country." Of cheeses he said: "The new Ancre cheese, a combination of cream cheese and Roquefort, also is a long-keeping article, whereas heretofore it was put up in tin foil packages and perishable. The five-ounce grated cheese is comparatively new and has made a place for itself, with sales constantly increasing."