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Village Squire, 1975-04, Page 164 Walter Glitz weighs a piece of his marble cheese, a mixture of a light and dark cheese. If you like cheese, you probably have eaten some of the products of Walter Glitz and his cheese factory in Milverton, though you may never see his name on the package. The Walter Glitz Cheese Company produces thousands of pounds of cheese a year in everything from tiny circles of a few ounces to huge cheese blocks weighing hundreds of pounds. Yet of the total production only a tiny portion will ever be known by the public as products of the Glitz plant. The reason is that most of the cheese is sold to large cheese companies which market the cheese under their own names. So when you eat gouda or Camembert cheese from one of the familiar big name cheese companies, you just may be eating cheese made in Milverton. Walter Glitz came to Canada because of an act of kindness by an enemy. Glitz was a German soldier who was found ill by the Canadian soldiers when they liberated Holland. The Canadian army nursed the very ill soldier back to health and he vowed to repay the kindness by coming to Canada. He came to Canada with little money. In 1956 he opened his first cheese factory in Milverton with a silent partner.• In 1969 he took over complete control of the business. In 1973 he opened a large modern addition to the plant and now has an efficient operation. Cheese wholesaler Frank Leslie says that Mr. Glitz is the best "European type" soft cheese maker in Canada. Ladies working in the Glitz plant packaging mozzarella cheese that will grace someone's pizza. 14, VILLAGE SQUIRE/APRIL 1975 Walter Glitz makes a different cheese for every day of the week On a visit to most cheese factories in the area you'll see one of two types of cheese being made: cheddar or colby. At the Glitz factory, however, you see all sorts of cheese being made, from mozzerella for pizzas to gouda to brick to Camembert. While in most other plants you'll see huge vats for turning the milk into curds, here you'll see a much more compact operation. The vats are smaller. Many of the forms for pressing the cheese are as small as the size of a hamburg -patty maker. While the cheddar plants are highly mechanized, this plant has a high labour content because such small units can't be highly mechanized. Here all the cheese is made from pasteurized milk compared to cheddar which is from unpasteurized milk. The cheese is sold to other companies for marketing under their names because Mr. Glitz realizes that he should do what he does best, make cheese, and not have to worry about problems of marketing. He has sure markets and does not have to worry about a large marketing department or fluctuating sales. For those who would like to try the cheese however, there is a retail outlet in the factory just off the main -street of Milverton where one can purchase many of the products of the company under the company name. Many of the products are also marketed through Perth Headwater cheese company and the Cheese House in Stratford Mr. Glitz explains that the difference between the soft European cheese and our hard Canadian cheddar is caused by the amount of moisture in the cheese. Much more moisture is pressed out of the cheddar than the soft cheeses. He says that a person can eat much more of the soft cheese than the cheddar because the added moisture makes it much more easily digested.