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The Huron Expositor, 1995-03-15, Page 44Pegs 26 -Farm Progress '96' 'f 111' 1 �i 6��?i� • i.I•. • I !G.G.i.i./i ?i � , /�%�• /i//i//i �i �i/4i//i�/ii/i/tii�4�4j /�/i�4�/i//i�4�/i�4�i//i/� //i �i//i/i/4/4//i//i//i/4/4/ii/i�/ii/ii/i�/���/i �i�/i//i�/i �i�/i�4� i//i ���i �i �i �i'44i4i4'/i, •. /. i.G. i. i./i /i /i.I. /i./i /i /i.Ii.Ii./i /i /i./i /i /i /i./i /i!�!i!�!/i!/i!//!4!/ !/.lei!/.!/�4i!ii!i�!ii!�i!/i!i�!i !i�!i�!i !i�!I/!�/i !� !� !i !�!�!/�!//i!�!4�4i//i//�/i//�/i/�i/ Organic cheese tastes thesame as others by Scott HUgendorff It comes in mild and medium cheddar, mozzarella and with cara- way or urban garlic flavor. But this is no ordinary cheese. It's the Pine River Cheese and Butter Co-operative's new Country Meadow organic cheese. "There really isn't any difference as far as taste is concerned," said Jim Gardner, manager at Pine River Cheese. The organic cheese is made the same as Pine River's traditional cheeses with two main differences: the milk is organic and the rennet used to make the cheese congeal doesn't come from animals. • In regular cheeses, the rennet is made from calves. For the organic cheese, an enzyme called chymosin is used. Colored cheeses are made with annauo, which is extracted from the fruit of a South American plant. The organic milk comes from farmers whose cattle are not exposed to fertilizers, pesticides or drugs. "They have to be on that program for three years before they are allowed to ship the milk," Gardner said. He said the organic cheese pro- duction is closely monitored by the Organic Crop Improvement Associ- ation. The OCIA is an internationally known organization responsible for certifying organic products, pro- cessors and farmers. Both Pine River Cheese's Country Meadow line and the farms that produce its milk have been certified by the OCIA. One of those farmers is Lawrence Andres of the Tiverton area who approached Gardner about seven years ago with the idea of using organic milk. Gardner was interested in the concept from the start but said it was a lengthy process to get the Milk Marketing Board to approve segregating organic milk from its regular pool. "It was a niche market for us to get into. It's something we can do to get us a little more market share." Gardner said Pine River Cheese's regular market is focused in Ontario with retailers selling the cheese in areas from Bruce County to Hunstville and St. Catharines. "Organic cheese; we went nation- wide on that one." The cheese has been in produc- tion since January and is being Todd Walden is shown `milling the curds' at Plne River Cheese and Butter Co-operative. A •see Largest, page 27 machine chops the blocks of cheese Into curds so the salt can be added. (Hllgendortf photo) HURON FEEDING SYSTEMS Brussels, Ontario NOG 1H0 SEMINAR on Grain Storage & Stir Drying April 4, 1995 at our shop in Brussels 10 a.m. to 2 p.m. Company reps from DMC Manufacturing & Westeel bins are our guests for the day to dis- cuss proper grain storage, the techniques in aeration and stir drying management. Equipment will be on display all day. New and previous customers are welcome to come and join us for the day and enjoy lunch on us. Bring a friend/wife/co-worker with you. The experts and lots of literature should be able to answer all your concerns about maintaining the quality of grain you planted and expect to sell/feed. You planted the best so let's look after it. Please give Debbie a quick call anytime to ensure we have enough lunch for everyone. Joseph Seili President Huron Feeding Systems Located on Co. Rd. 12 north end of Brussels f':ngin(•('ruci'tn ht' first. ;111(f t:t`t. stJ Pine Rivev 41Mw. CHEI MANUFACTURED BY PINE RIVER CHEESE R BUTTER CO-OP WATCH CHEFS M dUR G FR4i1 OBSERVA0N GALLERYt Located 6 Miles south of Kincardine on Highway 21 (519) 395-2638 1-800-265-1175 *Makers of Good Cheese Since 1885* INTRODUCING "COUNTRY MEADOW" Cheese made from organic milk OUR FACTORY STORE SELLS: • Cheddars • Cheese Curds • Marble Cheese • Flavoured Cheeses • Mozzarella • Imported Cheeses • Specialty Grocery Items • CHEESE TRAYS • GIFT BOXES Interested in Fundraising ... Give us a Call! HOURS: SUMMER HOURS; May 1 to October 31: OPEN 7 DAYS A WEEK Monday -Thursday 9 am -6 pm, Friday 9 am -9 pm Saturday 9 am -6 pm and Sunday 11 am -6 pm WINTER HOURS: November 1 to April 30 Monday -Saturday 9 am -5 pm, Sunday CLOSED Ir.