The Rural Voice, 1983-01, Page 17also points to the disappearance of the
cheddar craftsman. "People don't want to
work long hours for six or seven days of
the week; they just won't do it,- said
Bridgeman. "I don't know if I blame
them. I watched my girls grow up and
leave while I worked.. However. young
cheesemakers are not given the encour-
agement Bridgeman remembers. In 1939.
when he attended the three-month dairy
course at the Ontario Agricultural Col-
lege, he won the J.M. Christie Gold
Medal for the highest level of proficiency
in the course. Today, prospective
cheesemakers take a six-week course in
Kemptville, Ontario, and must learn the
rest on the job. There is no J.M. Christie
Gold Medal available.
Until 1972. all the cheese made by
Canadian cheesemakers was evaluated
and classified as first -grade or second-
grade cheese. In order to earn a
first -grade certificate each year, ninety-
five per cent of all cheese made by the
cheesemaker had to be first - grade
cheese. "If you made 100 boxes of
cheese, and six were below first -grade.
you got a second-grade certificate." said
Bridgeman. However. Bridgeman has
never had to settle for a second-grade
certificate. In 1968, he and two other
Ontario cheesemakers, Wes Krotz and
Doug Rowe, were invited to Ottawa
where they were presented with a Silver
Scroll award to honour their 25 consecu-
tive first -grade certificates. "There is no
such thing anymore," Bridgeman said.
shaking his head. "We are called 'dairy
workers' now. We just send $5 in, and we
get a licence to make cheese." The
cheesemaker is no longer viewed as a
craftsman.
Do consumers recognize a high-quality
cheddar? •'I'd say the older generation
knows good cheese." said Bridgeman.
"The younger generation are into fast
food. and you can cover up a lot of sins
with pimentos and sauces. But I wouldn't
sell a bum cheese to anybody." Mr.
Bridgeman joined his partner in the
cheese shop in the familiar routine of
slicing, weighing and wrapping cheddar,
chatting with customers while he
worked. "I built this place up. When I
came in 1948. it was a junk heap. I made
it a showplace...I don't know what will
happen to it now.'
PHOTO CREDIT All photographs for this article courtesy The Leslie Cheese House.
423 Erie St., Stratford, Ontario
Leslie
Cheese
House
MILLBANK CHEDDAR is the
product of cheesemakers
who have made top quality
cheese for two generations.
MILLBANK CHEDDAR is made
from milk produced in the
fertile farmlands of Perth
County, Ontario. Each batch
is ripened in special
wooden boxes in the under-
ground cellars at The Leslie
Cheese House in Stratford.
Our logo "The House" is a
symbol for the old fashioned
craftmanship and care that
is reflected in the flavours
of MILLBANK CHEDDAR.
Look for The Leslie Cheese
House Logo on cheese sold
in grocery stores across
Huron, Bruce and Perth
Counties.
The Leslie Cheese House Ltd.
423 En' St '' ' ra��,,,; .a" I' aid
(519) 271-3160
THE RURAL VOICE, JANUARY 1983 PG. 17