Randy Chandler
Wisconsin is known for its dairy products, and the state has passed several laws to ensure its position as America's Dairyland. From 1935 to 1937, a law required restaurants to serve butter and cheese with every meal. However, this law did not specify where the cheese should be placed, and it has since expired. Wisconsin also has stringent laws governing the quality of its cheese, with specific requirements for taste and certification. The state even has a law dating back to 1895 that restricts the use of margarine, reflecting its strong preference for butter.
| Characteristics | Values |
|---|---|
| Law requiring cheese to be served with meals in restaurants | In effect from 1935 to 1937 |
| Law requiring cheese to be served on apple pie | False |
| Law regarding margarine | In place since 1895 |
| Law prohibiting sale of margarine | In effect from 1925 to 1967 |
| Law prohibiting margarine in public institutions | In effect in schools, prisons, and hospitals unless doctor-ordered |
| Law defining "cheese" | Includes brick or Muenster cheese, Cheddar, Colby, granular, Monterey (Jack) cheese, Swiss cheese, and washed curd |
| Law on acceptable flavor of cheese | Wisconsin certified premium grade AA Cheddar must be "highly pleasing" while grade B Cheddar must be "fairly pleasing" |
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What You'll Learn
- Wisconsin law required cheese to be served with meals from 1935-1937
- It's illegal to serve margarine in Wisconsin institutions unless requested
- Wisconsin has stringent quality assurance for cheese and butter
- Wisconsin's definition of cheese includes varieties like Cheddar and Colby
- It's illegal to take a bite of someone else's cheese in Oklahoma
Wisconsin law required cheese to be served with meals from 1935-1937
From 1935 to 1937, Wisconsin law required restaurants to serve butter and cheese with every meal. This was during the Great Depression, and the law was repealed in 1937. However, it is important to note that the law did not require cheese to be put on any part of the meal. Instead, it mandated that these dairy products be offered as sides or accompaniments. This law reflected Wisconsin's strong dairy culture and the state's pride in its dairy products.
Connie Von Der Heide, the former director of reference and outreach services at the Wisconsin State Law Library, clarified the specifics of this law in 2009 when the Wisconsin State Journal asked her to investigate the topic. She confirmed that while the law did exist, it did not require cheese to be included as an ingredient in any dish.
Wisconsin has had a long history of unique laws and regulations surrounding dairy products. For example, the state has had a long-standing ban on the sale of margarine, which was only lifted in 1967. Even today, there are specific regulations in place regarding the substitution of margarine for butter in public eating places. These laws showcase the state's commitment to promoting and preserving its dairy industry and the cultural significance of dairy products in Wisconsin.
While the law requiring cheese and butter to be served with every meal in restaurants was short-lived, it stands as an interesting example of how local laws can be influenced by regional preferences and industries. It also adds a unique layer to the cultural fabric of Wisconsin, showcasing the state's passion for dairy products and their central role in the local cuisine. Even today, Wisconsin is known for its cheese and butter, with many supper clubs continuing the tradition of serving fresh Wisconsin cheese spreads.
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It's illegal to serve margarine in Wisconsin institutions unless requested
Wisconsin is serious about its dairy products, and it has had more than a few laws passed to ensure its place as America's Dairyland. From 1925 to 1967, margarine was banned from sale in the state. Even today, a law dating back to 1895 remains in place, prohibiting restaurants from serving margarine unless a customer specifically requests it. This law also applies to prisons, hospitals, schools, and other state institutions, where margarine is banned unless necessary for health reasons.
The law against margarine in Wisconsin institutions is part of the state's efforts to protect its dairy industry. Known as the "demon spread" or the "yellow stick from Satan himself," as Governor Warren Knowles called it, margarine has long been a target of regulation in the state. The Wisconsin Oleo Wars, which took place in the mid-20th century, resulted in a ban on the sale of margarine in the state until 1967.
The current law, Wisconsin statute 98.17, makes it illegal for restaurants and state institutions to serve margarine unless specifically requested or required for health reasons. This law reflects the state's commitment to supporting its dairy farmers and producers and ensuring the quality of its dairy products.
While the law may seem unusual, it is not the only one of its kind in Wisconsin. The state has a number of other unique laws related to dairy products. For example, from 1935 to 1937, there was a law in place that required restaurants to serve butter and cheese with every meal. This law has since expired, but it reflected the state's emphasis on dairy products.
In conclusion, it is indeed illegal to serve margarine in Wisconsin institutions unless requested or required for health reasons. This law, along with others like it, showcases the state's dedication to its dairy industry and the unique regulations that have arisen as a result.
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Wisconsin has stringent quality assurance for cheese and butter
Wisconsin is serious about its dairy, and the state has passed several laws to ensure its position as America's Dairyland. From 1925 to 1967, margarine was banned from sale in Wisconsin. Even today, margarine is still prohibited in public institutions like schools, prisons, and hospitals unless a doctor orders it. It is also illegal for restaurants to serve margarine unless a customer specifically requests it.
Wisconsin also has stringent quality assurance for cheese and butter. The state has a formal definition of "cheese," outlining specific varieties that fit the description. According to Wisconsin Agriculture, Trade and Consumer Protection (ATCP) Rule 81.01(3), "cheese" refers to a dairy product prepared from the pressed curd of milk, including varieties like Cheddar, Colby, Swiss cheese, and more. The ATCP rules set specific requirements for the acceptable flavor of cheese. For example, Wisconsin certified premium-grade AA Cheddar must have a "highly pleasing" flavor, while grade B Cheddar need only be "fairly pleasing."
The prestigious "Master's Mark" of quality is given to graduates of the selective Wisconsin Master Cheesemaker's Program, where enrollees can specialize in up to two of 36 cheese varieties. These stringent quality standards showcase Wisconsin's commitment to maintaining high standards for its dairy products, ensuring that consumers can trust the quality and consistency of the cheese and butter they purchase.
Additionally, from 1935 to 1937, a law required restaurants to serve butter and cheese with every meal, though it did not specify that cheese had to be included with any particular dish, dispelling the myth that apple pie had to be served with cheese.
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Wisconsin's definition of cheese includes varieties like Cheddar and Colby
Wisconsin has a formal definition of "cheese" that includes specific varieties, such as Cheddar and Colby. According to the Wisconsin Agriculture, Trade and Consumer Protection (ATCP) Rule 81.01(3), "cheese" refers to a dairy product made from pressed milk curd and includes varieties like brick, Muenster, Cheddar, Colby, granular, Monterey (Jack), Swiss, and washed curd. This definition sets standards for the acceptable flavour of cheese, with ATCP rules specifying the required taste profiles for different grades of cheese. For instance, Wisconsin certified premium-grade AA Cheddar must have a "highly pleasing" flavour, while grade B Cheddar only needs to be "fairly pleasing".
Colby cheese, named after the city of Colby in Wisconsin, was first developed in 1885 and quickly gained popularity. It is a semi-hard, orange cheese made from cow's milk. The manufacturing process for Colby is similar to that of Cheddar cheese, but it eliminates the cheddaring process. Instead, Colby cheese is made by partially draining the whey after cooking the curd and then adding cold water to reduce the mixture's temperature. This results in a moister and softer cheese with an open texture and irregular holes.
While Colby is not yet the official state cheese of Wisconsin, there have been several proposals to designate it as such. The city of Colby and the Wisconsin State Assembly have supported these measures, but the bill has not been voted on by the Senate. Supporters of making Colby the official state cheese argue that it commemorates Wisconsin's dairy history, while critics worry that it could negatively impact the sales of other cheeses produced in the state, including Cheddar and Mozzarella.
Wisconsin's definition of cheese, which includes varieties like Cheddar and Colby, is just one aspect of the state's stringent standards for cheesemaking and dairy product quality. The state leads the nation in the number of dairy farms, cheese plants, and cheese production, with Wisconsin cheesemakers using about 90% of the state's milk supply to craft over 2 billion pounds of cheese annually.
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It's illegal to take a bite of someone else's cheese in Oklahoma
There are many strange laws in the United States, and Wisconsin is no exception. While there is no law forbidding asking about cheddar cheese, there are some interesting laws surrounding cheese. For example, from 1925 to 1967, margarine was banned from being sold in Wisconsin. Even today, a law from 1895 remains in place, making it illegal for restaurants to serve margarine unless a customer specifically orders it.
Now, while Wisconsin has some quirky laws around cheese, it is in Oklahoma where it is illegal to take a bite of someone else's hamburger. This law was likely pushed by restaurants that wanted to prevent customers from sharing meals and thus losing money. While it is unclear if this law applies to other foods, it is best not to take a bite of someone else's food in Oklahoma to avoid any potential legal trouble. Interestingly, this law has made it onto many lists of unusual state statutes, and it is often mentioned on "weird laws" lists.
While the exact consequences of breaking this law are unclear, it is safe to assume that it could result in some form of punishment, such as a fine or even jail time, depending on the severity of the offense and any mitigating circumstances. It is always best to respect other people's food and ask before taking a bite, especially in Oklahoma!
It is worth noting that some people view this law as more of a widely accepted social rule rather than an official state law. However, whether it is a legal or social rule, the outcome is the same: taking a bite of someone else's hamburger in Oklahoma is not recommended!
In conclusion, while Wisconsin has some quirky laws, the focus of this discussion, the illegality of taking a bite of someone else's cheese in Oklahoma, is not one of them. So, if you're ever in Oklahoma, remember to order your own burger and cheese side and refrain from taking bites from others!
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Frequently asked questions
No, this is not a law in Wisconsin. However, it is required by law in Vermont to serve apple pie with a glass of milk, a slice of cheddar cheese, or a scoop of vanilla ice cream.
While there is no law specifically mentioning cheddar cheese, it was illegal to take a bite of someone else's food in Oklahoma in the 1960s.
No, this is not a current law in Wisconsin. However, from 1935 to 1937, there was a law requiring restaurants to serve butter and cheese with meals.
