Village Squire, 1979-11, Page 15determines the flavour and type.
All but colby and cheddar cheesrr are put in a salt brine. The
brine salts it and helps it to firm up. Esrom cheese needs to be
dipped in the salt brine once a day for ten days. It is kept at a
high humidity and after two weeks, the humidity and
temperature are lowered so it will firm up.
Process cheese is made from finished cheeses such as cheddar
and fontina. The high moisture content is one of the reasons it is
lower priced. If a vat is too soft to sell but good otherwise, it can
be used for process cheese. If a cheese is low in moisture. for
example asiago, that puts the price up.
Specialty cheeses require more work once they are made. All
cheese except mozzarella, colby and brick must be "turned."
This helps it to keep its shape, dry evenly, and keep its
ingredients distributed.
Atwood Cheese Factory was one of the first factories to make
fontina cheese. Fontina has a creamy nutty taste --similar to
swiss. It has a red wax coat for appearance. This keeps it from
drying out.
Mozzarella cheese takes the most amount of milk to make. It
takes 11'/: pounds of milk for one pound of cheese. Cheddar
requires 11 pounds. The specialty cheeses need 101/2 pounds.
The basic way of making cheese has not changed much in the
last 100 years. Today of course machines do more of the work.
Mr. Day used to knead cheese with his bare hands --at 160°F. He
says. "There were six men working. Now there's only three
needed. There's just no comparison."
Mr. Day still does some public relations work for the company.
He explains, "1 do it mostly because I'm interested. I enjoy
talking to the boys at the back."
He takes a look at the long rows of ten pound cheese pacl.ages
stacked on the shelves. He reminisces, "I remember those used
to be full of 90 pound blocks of cheddar. They make very good
cheese now, but 1 like the 90 pound blocks the best."
What the customers like best is to walk into the Atwood
Cheese retail outlet and to see blocks and blocks of Canadian
cheddar and specialty cheese. The clerks will offer suggestions,
slice off a sample, and cut off with a wire the amount you want.
The customer has always counted on quality cheese at Atwood
over the last 100 years. They look forward to at least another 100
years.
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November 1979, Village Squire 13