Senate Resolution No. 1505

BY: Senator PARKER

MEMORIALIZING Governor Kathy Hochul to proclaim
June 4, 2022, as Cheese Day in the State of New York

WHEREAS, It is with great pleasure that this Legislative Body
acknowledges noteworthy events in America's history which deserve
special recognition such as the creation of Cheese Day; and

WHEREAS, Attendant to such concern, and in full accord with its
long-standing traditions, this Legislative Body is justly proud to
memorialize Governor Kathy Hochul to proclaim June 4, 2022, as Cheese
Day in the State of New York, in conjunction with the observance of
National Cheese Day; and

WHEREAS, Cheese is valued for its portability, long shelf life, and
high content of fat, protein, calcium, and phosphorus; cheese making is
an ancient craft which dates back to somewhere around 8000 BCE shortly
after the domestication of animals; and

WHEREAS, Currently, the United States is the biggest producer of
cheese, making up 29% of the global market, followed by Germany, France,
and Italy; the top cheese producing states are Wisconsin and California;
more than two and a half billion pounds of cheese are produced in
Wisconsin, which also has the highest number of milk cows; and

WHEREAS, Total consumption of all types of cheese in the United
States stands slightly lower than the production volume, meaning, every
American consumes around 15 kilograms of cheese annually; the most
popular types of cheese among United States consumers are Italian-style
varieties like mozzarella and parmesan; and

WHEREAS, In 1851, in Hicks Mills, New York, Jesse Williams perfected
the techniques for the commercial manufacture of cheese, forever
changing the production of cheese in the North Country, and New York
State as a whole; and

WHEREAS, On January 6, 1864, a group of dairymen, cheese makers and
manufacturers led by Jesse Williams, assembled at the Courthouse in
Rome, New York, where they formed the New York State Cheese
Manufacturers' Association; over 100 men paid one dollar each to become
a member; and

WHEREAS, The New York State Cheese Manufacturers' Association was
founded to encourage, assist, advise and aid its members in the making
of New York State Cheese; promote the sale of cheese manufactured in the
State of New York; improve and control the quality of cheese made by its
members; own and control trademarks, labels and insignia under the same
corporation to be used by its members on quality cheese; and to set up
standards of quality; and

WHEREAS, The importance of the use of top-quality milk for cheese
making prompted the members of the Association to include milk producers
in the organization; therefore in 1865, they proposed a more inclusive

name, and became The American Dairymen's Association, which continued
into modern times; and

WHEREAS, In 1943, a group of cheddar cheese manufacturers met in
Lowville, New York, to re-establish the New York State Cheese
Manufacturers' Association which met regularly in Watertown and
Syracuse, New York, to discuss economic, legislative and educational
issues, and maintain close ties with the producer cooperatives to
improve the economic climate of the dairy industry; and

WHEREAS, Since 1971, the Association has been affiliated with
Cornell University with faculty and staff serving as secretary and
scientific and technical advisors, providing a vital information and
educational link to the industry; and

WHEREAS, New York State has one of the most varied and vibrant
cultures of artisanal cheesemaking in the country; according to the
United States Department of Agriculture, New York is home to 85
cheese-manufacturing plants; and

WHEREAS, Independent, artisanal dairy farms and creameries exist all
over the State, from the Adirondacks to the Finger Lakes, and even in
Brooklyn; they vary greatly in size, and in the range of techniques and
traditions they have adopted, but they all have one thing in common: a
commitment to making the best, most interesting (and often
award-winning) cheese they can; and

WHEREAS, Today, there are thousands of varieties of cheese, ranging
from mild to mature in flavor, and low- to high-fat in composition; it
can be made from the milk of cows, sheep, goats, and other animals; and

WHEREAS, Cheese is a standard accompaniment to popular foods like
burgers, pizza, Mexican dishes, salad, and sandwiches; it can be added
to sauces, soups, pastries, and may other dishes, and alone, it can be a
snack or an appetizer; now, therefore, be it

RESOLVED, That this Legislative Body pause in its deliberations to
memorialize Governor Kathy Hochul to proclaim June 4, 2022, as Cheese
Day in the State of New York; and be it further

RESOLVED, That a copy of this Resolution, suitably engrossed, be
transmitted to The Honorable Kathy Hochul, Governor of the State of New
York.