WISCONSIN BLUE RIBBON Trademark
Trademark Overview
On Friday, February 4, 1977, a trademark application was filed for WISCONSIN BLUE RIBBON with the United States Patent and Trademark Office. The USPTO has given the WISCONSIN BLUE RIBBON trademark a serial number of 73114675. The federal status of this trademark filing is EXPIRED as of Monday, December 7, 1998. This trademark is owned by DON H. LIERMANN AND ASSOCIATES, INC.. The WISCONSIN BLUE RIBBON trademark is filed in the Meat & Processed Food Products category with the following description:
NATURAL AND PROCESSED CHEESE BLOCKS, AND NATURAL AND PROCESSED CHEESE SPREADS
General Information
Serial Number | 73114675 |
Word Mark | WISCONSIN BLUE RIBBON |
Filing Date | Friday, February 4, 1977 |
Status | 900 - EXPIRED |
Status Date | Monday, December 7, 1998 |
Registration Number | 1086544 |
Registration Date | Tuesday, February 28, 1978 |
Mark Drawing | 1000 - Typeset: Word(s) / letter(s) / number(s) |
Published for Opposition Date | NOT AVAILABLE |
Trademark Statements
Disclaimer | APPLICANT DISCLAIMS THE WORD "WISCONSIN" APART FROM THE MARK AS SHOWN. |
Goods and Services | NATURAL AND PROCESSED CHEESE BLOCKS, AND NATURAL AND PROCESSED CHEESE SPREADS |
Classification Information
International Class | 029 - Meat, fish, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs, milk and milk products; edible oils and fats. |
US Class Codes | 046 |
Class Status Code | 9 - Expired |
Class Status Date | Monday, December 7, 1998 |
Primary Code | 029 |
First Use Anywhere Date | Tuesday, October 12, 1976 |
First Use In Commerce Date | Tuesday, October 12, 1976 |
Trademark Owner History
Party Name | DON H. LIERMANN AND ASSOCIATES, INC. |
Party Type | 30 - Original Registrant |
Legal Entity Type | 03 - Corporation |
Address | SUN PRAIRIE, WI 53590 |
Trademark Events
Event Date | Event Description |
Monday, December 7, 1998 | EXPIRED SEC. 9 |
Monday, May 7, 1984 | REGISTERED - SEC. 8 (6-YR) ACCEPTED & SEC. 15 ACK. |