DOCSLIB.ORG

Holiday-Brochure-2020-2.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Holiday-Brochure-2020-2.Pdf Holiday Gift Box Order Form *USPS Priority Mail Shipping will be used for each package shipped. * Name of Gift Box: Box Price: Zone A: $18 CT, DE, DC, IA, ID, IL, IN, KS, KY, MA, MD, ME, MI, MN, __________________ ____________________ MO, MT, ND, NE, NH, NJ, NY, OH, OR, PA, RI, SD, VA, VT, WA, WI, WV, WY Zone A or B: ______________Total Cost: ________ ZONE B (MEDIUM): $25 AK, AL, AR, AZ, CA, CO, FL, GA, LA, MS, NC, NM, NV, OK, Eau Claire SC, TN, TX, UT Sender Information: Cheese Lovers, Cheese Lovers with Sausage, Eau Claire Sampler, Little Claire, and The Northwoods. Cheese & Deli Name (First and Last): __________________________________________ ZONE B (LARGE): $30 Street Address: AK, AL, AR, AZ, CA, CO, FL, GA, LA, MS, NC, NM, NV, OK, SC, TN, TX, UT __________________________________________ City: ______________State: ____Zip Code: _______ Comfort and Joy, Big Claire, The Northwoods with Sausage, The Packer Backer, and Wisconsin Ultimate Telephone: ___________________________________________ Ordering Information Product Availability Notice Email: (for tracking information) Occasionally, an item may be temporarily out of stock. We are usually able to replenish items within 3-4 days, but longer ___________________________________________ delays may occur. We will notify you by telephone to arrange for either a substitution or refund of the out of stock item. Ship To: Shipping Information Processing / Shipping Time Name (First and Last): Shipping is provided on business days Monday - Friday, ___________________________________________ excluding any federal holidays within the United States. If, for any reason, your order will be delayed, we will notify you via e-mail. In most cases, orders received before Noon Central Street Address: Time on a shipping day will be shipped that same day. ___________________________________________ Correct Address Guarantee We guarantee shipment to the address provided. Please City: ______________ State: _____Zip Code: ______ check to make sure that your billing address and any shipping addresses you have entered are correct. Any incorrect Holiday Brochure Message: addresses provided requiring a reship will be billed according. Order Problems 2020/2021 __________________________________ Unfortunately, errors do happen. If you discover anything is __________________________________ wrong with your order (damaged, missing, or incorrect item; billing issues, or anything else), please e-mail us or call us at __________________________________ 1-715-834-2000. You must contact us within 14 days of receiving your package. After 14 days we will not replace or Method of Payment: resend merchandise or issue refunds. For safety reasons, we cannot accept returns on perishable _____ Check _____ Cash _____Card products. * All Prices good until March 1, 2021 or until supplies Card Number: _________________________ CVV: _______ last. * Ex-Date: _________________________________________ CHEESE LOVERS PACKER BACKER THE NORTHWOODS Carry Out: $20 Carry Out: $50 Carry Out: $37 1 lb. Each: Wisconsin Cheddar, Colby Jack, Baby Swiss, & 1/2 lb. Each: Wisconsin Cheddar, Colby Jack, Baby Swiss, & Hot Pepper Hot Pepper THE NORTHWOODS WITH CHEESE LOVERS WITH SAUSAGE 1 pkg of String Cheese Whips, 1 pkg of Natural Curd, 1 pkg of SAUSAGE Carry Out: $30 Ranch Curd, 1 pkg of Buffalo Curd, Nueske Summer Carry Out: $47 Sausage, & Green Bay Puddle Candy LITTLE CLAIRE Carry Out: $27 1/2 lb. Each: Wisconsin Cheddar, Colby Jack, Baby Swiss, Hot Pepper, & 1 lb. of Gunderson Summer Sausage EAU CLAIRE SAMPLER Carry Out: $30 1 lb. Each: Wisconsin Cheddar, Colby Jack, Baby Swiss, Hot Pepper, & 1 lb. Gunderson Summer Sausage 1/2 lb. Colby, 1 pkg Cheese Curd, 1lb. Gunderson Sausage, WISCONSIN ULTIMATE Caramels & Truffles Carry Out: $95 Zone A (Wooden Box): $32 Zone A or B: (without wooden box): $30 BIG CLAIRE 1/2 lb. Each: Wisconsin Cheddar, Colby Jack, Baby Swiss, Carry Out: $45 Hot Pepper, Colby, & Cheese N’ Salami COMFORT & JOY Carry Out: $66 1/2 lb. Each: Wisconsin Cheddar, Colby Jack, & Hot Pepper Cheese, 2 pkgs Cheese Curd, 1 lb. Gunderson Summer Sausage, Caramels & Truffles 1/2 lb. of Baby Swiss,1 pkg Cheese Curd, Wedge each: Gouda, Asiago, Blue Cheese, Applewood Smoked Cheddar. --------------------------------------------------------- 1 lb. Gunderson Summer Sausage, Crackers, 1 pkg Glazed 1/2 lb Each: Wisconsin Cheddar, Baby Swiss, Colby, & Nuts, Fudge, Truffles & Caramels Cheese N/ Salami, 1 pkg Cheese Curds, Pine River Cheese Spread, 1 lb. Gunderson Sausage, Beef Sticks, Crackers, & Gift Certificates Available ** Wooden Box for Carry Out & Zone A Only** Fudge .
Load more

Recommended publications
  • Take Mom out to Play!
    Take Mom Out to Play! Join us Sunday May 14th, 2017 for a Mother’s Day celebration. From 10:00 AM to 3:00 PM, enjoy our 2 plates for $22 special with a combination of classic Play menu items, as well as some delicious brunch dishes. For a later celebration, our dinner service begins at 5:00 PM with all of your favourite Play dishes. Reservations are available now! Call 613-667-9207 or visit us at playfood.ca to book. **Scroll down for a look at the brunch menu ** **Please note that some items and their prices may be subject to change** 2 plates for $22 for brunch Order any two dishes per person for one price Brunch hours from 10:00 - 3:00 PM (*not included) CHARCUTERIE SIDES S2S calabrese / malt onion jam 13. frites / aioli 5. S2S genoa/ caraway mustard 13. tempura eggplant / kimchi 6. pork rillette / pickled fennel 13. mushroom / shallot / dukkah 7. Pingue prosciutto / spiced honey 14. bok choy / white miso / mustard 7. *mixed charcuterie plate 21. CHEESE three selections 16. / *five selections 21. dried fruit chutney SAVOURY Soeur Angèle / Noyan, QC / cow & goat miso soup / mushroom broth / soba noodle / tofu / scallion 9. creamy, mushroom, bloomy Junmai Sake, Fukumasamune 2oz. - 8. Pied De Vent / Magdalen Islands, QC / raw cow fig salad/blue cheese/orange/prosciutto/pecan/fruit chutney 13. soft, buttery, earthy, washed rind Rosé, Domaine Fontavin, Rhône 3 oz. - 7. / 5 oz. - 12. Manchego / La Mancha, Spain / ewe Albacore tuna crudo/fennel/apple/celery/cracker/grapefruit 16. salty, tangy, nutty, firm Verdicchio di Castelli di Jesi, Ca Ruptae 3 oz.
    [Show full text]
  • Product Formulation and Consumer
    Mississippi State University Scholars Junction Theses and Dissertations Theses and Dissertations 1-1-2008 Product Formulation And Consumer Acceptability Of Processed Cheese Made With Different Types Of Cocoas And Chocolates & Product Formulation And Quantitative Descriptive Analysis Of Aged Cheddar Cheese With Different Types Of Chocolate Inclusions Vishal Kumar Royyala Follow this and additional works at: https://scholarsjunction.msstate.edu/td Recommended Citation Royyala, Vishal Kumar, "Product Formulation And Consumer Acceptability Of Processed Cheese Made With Different Types Of Cocoas And Chocolates & Product Formulation And Quantitative Descriptive Analysis Of Aged Cheddar Cheese With Different Types Of Chocolate Inclusions" (2008). Theses and Dissertations. 3646. https://scholarsjunction.msstate.edu/td/3646 This Graduate Thesis - Open Access is brought to you for free and open access by the Theses and Dissertations at Scholars Junction. It has been accepted for inclusion in Theses and Dissertations by an authorized administrator of Scholars Junction. For more information, please contact [email protected]. PRODUCT FORMULATION AND CONSUMER ACCEPTABILITY OF PROCESSED CHEESE MADE WITH DIFFERENT TYPES OF COCOAS AND CHOCOLATES & PRODUCT FORMULATION AND QUANTITATIVE DESCRIPTIVE ANALYSIS OF AGED CHEDDAR CHEESE WITH DIFFERENT TYPES OF CHOCOLATE INCLUSIONS By Vishal Kumar Royyala A Thesis Submitted to the Faculty of Mississippi State University in Partial Fulfillment of the Requirements for the Degree of Master of Science
    [Show full text]
  • Measuring and Controlling Acidity and Moisture
    CENTER FOR DAIRY RESEARCH DAIRY PIPELINE A TECHNICAL RESOURCE FOR DAIRY MANUFACTURERS WINTER 2020 | VOL. 31, No. 4 ESSENTIAL PRINCIPLES OF CHEESEMAKING (PART 2): MEASURING AND CONTROLLING ACIDITY AND MOISTURE In the last issue of the Dairy Pipeline, we covered how we’re concentrating fat, we’re concentrating protein, and to establish and maintain a starter culture program. we’re using up a large majority of the lactose retained in In this article, we’re discussing how to measure and the curd to develop a significant amount of lactic acid, control acidity and moisture during the cheesemaking which drops the pH,” Sommer said. process. This article is part two of a two-part article that takes a deep dive into some essential principles that Milk has a pH of about 6.6-6.7, but during cheesemakers of all levels should know in order to make cheesemaking acid is developed and the pH drops, consistent, quality cheese. i.e. Cheddar has a pH of about 5.1. The cheesemaking process also reduces the moisture content—milk Part 1: Establishing and Maintaining a Starter typically has a moisture content of about 87% whereas Culture Program (last issue) Cheddar has a moisture content of about 38%. Part 2: Measuring and Controlling Acidity and Moisture During the Cheesemaking Process Why Measure Acidity and Moisture? “All cheesemakers should be monitoring acidity and moisture because they drive how the cheese is going to turn out,” explains Andy Johnson, outreach specialist/ assistant coordinator, CDR Cheese Industry and Applications group. Dean Sommer, CDR cheese and food technologist, agrees, “Controlling acidity and moisture content— those are two of the really big keys to successful cheesemaking.
    [Show full text]
  • ACS 2018 Judging & Competition Awards
    ACS 2018 Judging & Competition Awards Listed in order of presentation at the ACS Awards Ceremony on Friday, July 28, 2018 R. BUTTERS Whey Butter, Salted Butter, Sweet Butter, Cultured Butter, etc. RC: Salted Butter with or without cultures - made from cow's milk 3rd Cultured Butter COWS CREAMERY, Prince Edward Island COWS CREAMERY 2nd Gray Salt Butter Cherry Valley Dairy, Washington Blain Hages 1st Lightly Salted Cultured Butter Vermont Creamery, Vermont Vermont Creamery Butter Team RO: Unsalted Butter with or without cultures - made from cow's milk 3rd Brethren Butter Amish Style Handrolled Unsalted Butter Graf Creamery Inc., Wisconsin Roy M. Philippi 2nd Lactantia Premium Cultured salted butter Parmalat Canada, Ontario Winchester Butter Team 1st Unsalted Cultured Butter Cherry Valley Dairy, Washington Blain Hages RM: Butter with or without cultures - made from goat's milk 2nd Celebrity Goat’s Milk Butter Atalanta Corporation/Mariposa Dairy, Ontario Pieter vanOudenaren Q. CULTURED MILK AND CREAM PRODUCTS Limited to Buttermilk, Yogurt, Sour Cream, Crème Fraiche, Kefir, Labneh, etc. QF: Crème Fraiche and Sour Cream Products - made from cow's milk 3rd Crème Fraiche Bellwether Farms, California Liam Callahan 2nd Cabot Sour Cream Cabot Creamery Cooperative, Vermont Team Cabot Creamery 1st Alouette Crème Fraȋche Savencia Cheese USA, Pennsylvania Team New Holland QK: Kefir, Drinkable Yogurt, Buttermilk, and Other Drinkable Cultured Products - all milks 3rd Karoun Whole Milk Kefir Drink Karoun Dairies Inc, California Jaime Graca 1st Fresa Drinkable
    [Show full text]
  • Bovine Benefactories: an Examination of the Role of Religion in Cow Sanctuaries Across the United States
    BOVINE BENEFACTORIES: AN EXAMINATION OF THE ROLE OF RELIGION IN COW SANCTUARIES ACROSS THE UNITED STATES _______________________________________________________________ A Dissertation Submitted to the Temple University Graduate Board _______________________________________________________________ In Partial Fulfillment of the Requirements for the Degree DOCTOR OF PHILOSOPHY ________________________________________________________________ by Thomas Hellmuth Berendt August, 2018 Examing Committee Members: Sydney White, Advisory Chair, TU Department of Religion Terry Rey, TU Department of Religion Laura Levitt, TU Department of Religion Tom Waidzunas, External Member, TU Deparment of Sociology ABSTRACT This study examines the growing phenomenon to protect the bovine in the United States and will question to what extent religion plays a role in the formation of bovine sanctuaries. My research has unearthed that there are approximately 454 animal sanctuaries in the United States, of which 146 are dedicated to farm animals. However, of this 166 only 4 are dedicated to pigs, while 17 are specifically dedicated to the bovine. Furthermore, another 50, though not specifically dedicated to cows, do use the cow as the main symbol for their logo. Therefore the bovine is seemingly more represented and protected than any other farm animal in sanctuaries across the United States. The question is why the bovine, and how much has religion played a role in elevating this particular animal above all others. Furthermore, what constitutes a sanctuary? Does
    [Show full text]
  • A Guide to Kowalski's Specialty Cheese Read
    Compliments of Kowalski’s WWW.KOWALSKIS.COM A GUIDE TO ’ LOCALOUR FAVORITE CHEESES UNDERSTANDING CHEESE TYPES ENTERTAINING WITH CHEESE CHEESE CULTURES OF THE WORLD A PUBLICATION WRITTEN AND PRODUCED BY KOWALSKI’S MARKETS Printed November 2015 SPECIALTY CHEESE EXPERIENCE or many people, Kowalski’s Specialty Cheese Department Sadly, this guide could never be an all-inclusive reference. is their entrée into the world of both cheese and Kowalski’s Clearly there are cheese types and cheesemakers we haven’t Fitself. Many a regular shopper began by exclusively shopping mentioned. Without a doubt, as soon as this guide goes to this department. It’s a tiny little microcosm of the full print, our cheese selection will have changed. We’re certainly Kowalski’s experience, illustrating oh so well our company’s playing favorites. This is because our cheese departments are passion for foods of exceptional character and class. personal – there is an actual person in charge of them, one Cheese Specialist for each and every one of our 10 markets. When it comes to cheese, we pay particular attention Not only do these specialists have their own faves, but so do to cheeses of unique personality and incredible quality, their customers, which is why no two cheese sections look cheeses that are perhaps more rare or have uncommon exactly the same. But though this special publication isn’t features and special tastes. We love cheese, especially local all-encompassing, it should serve as an excellent tool for cheeses, artisanal cheeses and limited-availability treasures. helping you explore the world of cheese, increasing your appreciation and enjoyment of specialty cheese and of that Kowalski’s experience, too.
    [Show full text]
  • Description Line 2: AMERICAN CHEESE 0070 AMERICAN COLORED LOAVES TROYER 0074 AMERICAN COLORED, LOAVES LAND O LAKES 0076 AMERICAN WHITE LOAVES TROYER 0080 AMERICAN COL
    Description Line 2: AMERICAN CHEESE 0070 AMERICAN COLORED LOAVES TROYER 0074 AMERICAN COLORED, LOAVES LAND O LAKES 0076 AMERICAN WHITE LOAVES TROYER 0080 AMERICAN COL. SLICED 120 CT. TROYER 0083 AMERICAN SLICED 3# GREAT LAKES 0085 AMERICAN WHITE SLICED 120 CT. TROYER 0086 SWISS AMERICAN SLICED 120 CT. GREAT LAKES 0087 AMERICAN SHARP LOAVES LAND O LAKES Description Line 2: BABY SWISS CHEESE 0022 BABY SWISS WHEELS GUGGISBERG 0024 BABY SWISS LOAVES GUGGISBERG 0054 BABY SWISS GRASSFED WHEEL *TEMPOUT* GUGGISBERG Description Line 2: BLUE VEIN CHEESE 0240 BLUE CHEESE WHEELS DANISH-KINGS 0242 GORGONZOLA WHEEL ANDOLINA Description Line 2: BRICK/MUENSTER CHEESE 0094 MUENSTER JALAPENO LOAVES TROYER 0096 BRICK LOAVES TROYER 0098 MUENSTER LOAVES TROYER Description Line 2: BUTTER CHEESE 0200 HAVARTI TROYER 0201 BUTTER CHEESE PREMIUM TROYER 0202 BUTTER CHEESE LOAVES GUGGISBERG Description Line 2: BUTTER CHEESES IMPORTED 4025 HAVARTI SPICED DENMARK 4026 HAVARTI PLAIN DENMARK 4028 HAVARTI DILL DENMARK Description Line 2: CHEDDAR CHEESE 0105 CHEDDAR BLUEBERRY CLEAR WAX Sp Orde TROYER 0107 CHEDDAR APPLE CINN CLEAR WAX Sp Ord TROYER 0109 CHEDDAR CRANBERRY CLEAR WAX Sp Orde TROYER 0112 CHEDDAR COLORED MILD LOAVES TROYER 0113 CHEDDAR MINI HORNS TROYER 0115 CHEDDAR COLORED SHARP LOAF TROYER 0117 CHEDDAR WHITE SHARP LOAF (NY) TROYER 0120 CHEDDAR SUPER SHARP LOAF HOFFMANS 0121 CHEDDAR CANADIAN WHITE LF 3 YR OLD TROYER 0122 CHEDDAR GUETEN SHARP LOAF TROYER 0124 CHEDDAR COLORED X-SHARP BLOCK TROYER 0125 CHEDDAR COLORED X-SHARP LOAF (NY) TROYER 0126 CHEDDAR WHITE
    [Show full text]
  • Traveler's Guide to America's Dairyland
    13 159 150 24 38 94 44 144 108 124B 8 19 124A 57 120 106 166 5 129 15 135 78 64 63 58 154 157 25 168 89 99 75 54 114 136 96 79 53 12 164 116 102 156 128 49 61 48 90 139 55 82 115 110 86 98 167 133 155 97 127 118 100 74 17 40 161 76 151 132 81 143 4 111 163 153 34 43 69 122 84 65 77 103 28 85 72 7 109 29 59 66 71 11 112 101 145 160 91 33 162 36 123 141 27 119 107 125 46 104 121 134 39 142 14 35 32 83 52 73 93 95 3 70 62 30 21E 21A 152 31 6 42 105 26 16 56 21B&C 158A 158B 126 113 10 165 50 107 68 41 51 87 146 131 2 23 37 20 22 149 80 92 137 60 148 169 1 47 147 9 21D 140 130 88 67 18 117 138 45 1) 14F Alp and Dell Cheese Store www.alpanddellcheese.com 10) 13G Bavaria Sausage and Cheese Chalet www.bavariasausage.com 657 2nd St., Monroe, WI 53566 Ph: 608.328.3355 6317 Nesbitt Rd., Madison, WI 53719 Ph: 608.271.1295 Alp and Dell Cheese Store offers a wide selection of locally produced cheese and sausages as Family owned since 1962. Award-winning authentic German sausage made by our Master well as ice cream, candy, wines from around the world, locally brewed beers and cheese-related Sausage Maker.
    [Show full text]
  • Fall 2006 Handcrafted Cheese: a Living, Breathing Tradition
    VOLUMEVOLUME XVI, XXII, NUMBER NUMBER 4 4 FALL FALL 2000 2006 Quarterly Publication of the Culinary Historians of Ann Arbor Preserving the Art of Handmade Cheeses Chris Owen sprinkles herbs on fresh rounds of cheese, which she made from the milk of her own herd of goats in the Appalachian hill country of North Carolina. Chris tells us about her Spinning Spider Creamery starting on page 5. REPAST VOLUME XXII, NUMBER 4 FALL 2006 HANDCRAFTED CHEESE: A LIVING, BREATHING TRADITION Once, at the dinner table when we were about to have dessert, Chicago, who in 1916 patented a way to multiply the shelf life of my grandfather Joseph Carp asked for a wedge of cheddar cheese cheese by killing off all of its microbial life. The resulting alongside his slice of apple pie, which was a combination I’d never “processed cheese food” was a windfall for Kraft, for it was stable heard of before. I was a boy growing up in suburban Virginia, and enough to be rationed out to U.S. soldiers fighting overseas during my mother’s parents were visiting with us. The commercial-brand World War 1. The rest is history. cheddar that my Mom cut for Grandpa Joe was a favorite of mine, but it became clear that it wasn’t quite up to his highest standards. Or perhaps just one chapter of it. Today, in many different When he asked to see the package in which it had been wrapped, ways and in many different places around the world, food he noted with more than a hint of disapproval that the cheese had traditionalists are making a strong stand against industrial been made from pasteurized milk.
    [Show full text]
  • Dec/Jan 2008
    SPECIAL SECTION 2008 Specialty Cheese Guide Dec./Jan. ’08 Deli $14.95 BUSINESS Also Includes The American Cheese Guide ALSO INSIDE Entrées Natural Meats Italian Deli Salami Reader Service No. 107 DEC./JAN. ’08 • VOL. 12/NO. 6 Deli TABLE OF CONTENTS BUSINESS FEATURES Merchandising Entrées In The Deli ..............17 Fresh is the buzzword sparking a revolution in today’s supermarket industry. COVER STORY PROCUREMENT STRATEGIES Natural Deli Meats ........................................59 More retailers are responding to consumer concern for both a more healthful product and animal welfare. MERCHANDISING REVIEW Viva Italy! ......................................................63 Learning about the background of imported Italian deli products spurs effective marketing and increased profits. DELI MEATS Salami And Cured Meat: Renaissance With An Ethnic Flair ..................69 Effectively merchandise a range of salami and cured meats as high-end unique products. SPECIAL SECTION......................19 1122 2008 COMMENTARY EDITOR’S NOTE Specialty The Specialty Cheese Challenge/Opportunity..................................6 Cheese Guide It may sound like a burden — can’t we just sell product? — but it really is the opportunity. PUBLISHER’S INSIGHTS 2008 Will Be An Interesting Year...................8 From cause marketing and the invasion of the Brits to the greening of politics, 2008 will prove to be a pivotal year. MARKETING PERSPECTIVE There’s No Place Like You For The Holidays ..................................73 You can mount any merchandising
    [Show full text]
  • Diffuse Reflectance Changes During the Culture of Cottage Cheese Frederick Alan Payne University of Kentucky, [email protected]
    University of Kentucky UKnowledge Biosystems and Agricultural Engineering Faculty Biosystems and Agricultural Engineering Publications 5-1998 Diffuse Reflectance Changes During the Culture of Cottage Cheese Frederick Alan Payne University of Kentucky, [email protected] R. Carol Freels University of Kentucky Sue E. Nokes University of Kentucky, [email protected] Richard S. Gates University of Kentucky Right click to open a feedback form in a new tab to let us know how this document benefits oy u. Follow this and additional works at: https://uknowledge.uky.edu/bae_facpub Part of the Agriculture Commons, Bioresource and Agricultural Engineering Commons, and the Dairy Science Commons Repository Citation Payne, Frederick Alan; Freels, R. Carol; Nokes, Sue E.; and Gates, Richard S., "Diffuse Reflectance Changes During the Culture of Cottage Cheese" (1998). Biosystems and Agricultural Engineering Faculty Publications. 110. https://uknowledge.uky.edu/bae_facpub/110 This Article is brought to you for free and open access by the Biosystems and Agricultural Engineering at UKnowledge. It has been accepted for inclusion in Biosystems and Agricultural Engineering Faculty Publications by an authorized administrator of UKnowledge. For more information, please contact [email protected]. Diffuse Reflectance Changes During the Culture of Cottage Cheese Notes/Citation Information Published in Transactions of the ASAE, v. 41, issue 3, p. 709-713. © 1998 American Society of Agricultural Engineers The opc yright holder has granted the permission for posting the article here. Digital Object Identifier (DOI) https://doi.org/10.13031/2013.17197 This article is available at UKnowledge: https://uknowledge.uky.edu/bae_facpub/110 DIFFUSE REFLECTANCE CHANGES DURING THE CULTURE OF COTTAGE CHEESE F.
    [Show full text]
  • An Environmental History of the Ontario Cheese Industry
    AN ENVIRONMENTAL HISTORY OF THE ONTARIO CHEESE INDUSTRY BUILDING ‘A NATURAL INDUSTRY OF THIS COUNTRY’: AN ENVIRONMENTAL HISTORY OF THE ONTARIO CHEESE INDUSTRY FROM THE 1860S TO THE 1930S By HAYLEY GOODCHILD, B.A. (HONS), M.A. A Thesis Submitted to the School of Graduate Studies in Partial Fulfilment of the Requirements for the Degree Doctor of Philosophy McMaster University Copyright by Hayley Goodchild, 2017 McMaster University DOCTOR OF PHILOSOPHY (2017) Hamilton, Ontario (History) TITLE: Building ‘a natural industry of this country’: an environmental history of the Ontario cheese industry from the 1860s to the 1930s AUTHOR: Hayley Goodchild, B.A. HONS (Trent University), M.A. (McMaster University) SUPERVISOR: Associate Professor Michael Egan NUMBER OF PAGES: xi, 351 ii Lay Abstract This dissertation examines the origins and development of the factory cheese industry in rural Ontario between the 1860s and 1930s. I challenge the belief that cheese manufacturing was a “natural industry of this country” whose development was cooperative and inevitable. Instead I argue that the industry was a deliberate project of rural reform encouraged by elite ‘dairy reformers’ who believed cheese factories could sustain the social, economic, and environmental progress of rural society indefinitely. The industry failed to deliver all the reformers promised, even though it became one of the province’s most significant export-oriented industries by the early-twentieth century and transformed the environment and rural society in the process. Rural people and the environment behaved in more complicated ways than reformers anticipated, and the changing capitalist economy made the industry’s long-term success untenable. This study also contextualizes the twenty-first century resurgence of craft production in Ontario.
    [Show full text]