The Rural Voice, 1999-07, Page 211
priced higher than the cheeses placed
on the market by the giant cheese
makers and attempt to capture a
smaller niche market of local buyers
and those passing through the area as
part of the tourist trade.
The new plant would like to
establish alliances with the Ontario
wine industry in hopes of marketing
its cheese there as well.
"We are not here to bash
Parmalat," stressed Roe, emphasizing
that the new business was not about
to face off with that company for its
market.
The new plant would begin by
processing 2 million litres of
cow's milk into 200,000
kilograms of cheese, estimated John
Parnell, the consultant completing
the strategic and business plans. This
would be sold both wholesale and
retail from the plant itself.
Once the business is well enough
established, it may produce cheese
from goat and sheep milk as well.
Local farmers had confidence in
the community to establish a cheese
business, said committee member
Allan Giller of the former co-
operative. The Millbank lawyer is
hoping enough of that same
independent and entrepreneurial
spirit remains in the community.
"Some big multi -national has
ended that (Millbank Cheese)." said
Giller adding "We can do it again for
ourselves."
At the same time, he admitted the
possibility exists that Parmalat could
simply buy up the new business if it
became successful. However, steps
are being taken to prevent that, said
Giller.
It appears the new business would
be a co-operative, similar to the
original Millbank Cheese, with
shares offered for sale. That format is
supported by the Dairy Farmers of
Ontario (DFO) which controls the
movement of milk quota needed for
cheese plants.
It is hoped the new business will
start by producing about 15 per cent
of the volume of cheese produced by
the former Millbank Cheese, which
employed 23 when it was at it peak
production period.
Roe assured those at the June 10
meeting that skilled cheese makers
were available to operate the plant
when it was ready to go.0
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