Cheese fac­to­ries were once com­mon in ev­ery area com­mu­nity

The Glengarry News - Glengarry Supplement - - News -

At one time, cheese fac­to­ries could be found in al­most ev­ery ham­let in Glen­garry.

Here is a list, orig­i­nally pub­lished in a 1977 edi­tion of the Glen­garry His­tor­i­cal So­ci­ety’s Glen­garry Life, of some of the oper­a­tions that were once part of a boom­ing cheese in­dus­try.

Eu­gene Fortin's “Lilly White” fac­tory was lo­cated on the 9th Con­ces­sion of Char­lot­ten­burgh at the Beaudette River. It had 30 pa­trons and made 100,000 pounds per year.

The “Chapel” fac­tory was built across the road from the Ro­man Catholic chapel, in Avon­dale, on the 9th Con­ces­sion of Char­lot­ten­burgh.

The “Bowen Farm” fac­tory was lo­cated on the north side of the en­trance lane to the “Fraser­field” house. The fac­torv was closed in 1900.

The “Glen Brook” cheese fac­tory was lo­cated on the South Branch Road, ap­prox­i­mately 3.5 miles from Wil­liamstown, on the bank of the Raisin River. Jim Faulkner was one of the cheese mak­ers. Some Glen Brook cheese was sold at the Bon Se­cours mar­ket in Mon­tréal.

The “Glendale” fac­tory stood be­tween the north and south branches of the Raisin River. “Sandy” Alex Clark was one of the cheese mak­ers. One Glendale cheese sent to the Chicago World's Fair in 1892 won a prize. In 1918, this fac­tory pro­duced 212,000 pounds of cheese.

The “Glen Don­ald” fac­tory was lo­cated onethird mile south of the Gore Road on Jen­nie Fraser's side road and drained into a branch of Gray's Creek.

The “Glen Fal­loch” fac­tory was lo­cated on the south-west cor­ner of the Kin­loch Road, 2.5 miles from Mart­in­town.

One of D.M. MacPher­son's es­tab­lish­ments, the “Glen Gor­don” op­er­a­tion was con­structed 3.5 miles north of Lan­caster on the west side of High­way 34, op­poste the 4th of Lan­caster. The fac­tory drained waste wa­ter into Fin­ney's Creek.

The “River­side” and the “Royal” were lo­cated in Glen Wal­ter on the bank of the St. Lawrence River.

Man­aged by Wil­liam J. O’Brien, the “River­side” fac­tory pro­duced 65 tons of cheese in 1919.

Lo­cated on the south side of Char­lot­ten­burgh Con­cess­sion 3, the “John­son Road” fac­tory (Sil­ver Lily) made 60 cheeses per week in 1918.

The “Fer­gu­son” fac­tory was lo­cated south of the King's Road, south of the 4th Con., west side cor­ner of the John­son Road. This fac­tory drained waste wa­ter into a branch of the Rombeau Creek.

The “King’s Road” plant was si­t­u­ated east of Mart­in­town. This op­er­a­tion beg­gan in 1903 af­ter the Fraser­field fac­tory stopped pro­duc­tion. lt was first owned by the pa­trons. lt was pur­chased in 1927 by Har­vey MacMil­lan, son of the late Ge­orge MacMil­lan, dis­trict cheese In­spec­tor and cheese maker. The fac­tory pro­duced cheese, but­ter and whey but­ter un­til its clo­sure and sale to Kraft Foods Ltd. in 1971.

The “MacGil­livray Bridge” fac­tory was built on the bank of the North branch, Raisin River. Eleven pa­trons brought milk to the fac­tory which made 71,703 pounds of chee­sein 1916.

The Mart­in­town fac­tory was op­er­ated by Wil­lie lrvin and burned in 1910.

The Burn Brae fac­tory was built in 1885 by D.M. MacPher­son. This fac­tory changed hands sev­eral times and was twice re­built fol­low­ing fires. James R. May bought the fac­tory in 1905. Alex MacMil­lan, brother of Har­vey MacMil­lan, pur­chased the fac­tory in 1936 and owned it un­til selling to Kraft Foods Ltd. in 1971.

The North Branch, owned by a co-op­er­a­tive of farm­ers, was lo­cated north-west of Mart­in­town.

Op­er­ated by Roddy Mac­Don­ald, the Black­smith, in St. Raphael’s was lo­cated south of the vi­lage and drained into the Suther­land Creek. The “Sil­ver City” fac­tory was lo­cated ap­prox­i­mately 1.5 miles south of the Cana­dian Na­tional Rai­i­ways track near Sum­mer­stown. The “River­bank” but­ter and cheese fac­tory op­er­ated by E.E. Chafee was built in 1902. The plant re­ceived an av­er­age of 6,000 pounds of milk per day for seven months in 1919.

The “Farmer’s Choice” fac­tory was man­aged by Charles A. Wilkins, a protegé of D.M. Macpher­son, in 1919. It was lo­cated in Ty­otown.

The “Wil­liamstown” fac­tory made but­ter and cheese. Ed Chinette op­er­ated this fac­tory on the south bank of the Raisin River in Wil­liamstown.

Here is an old Glen­garry recipe made with ched­dar cheese


1/2 cup grated ched­dar cheese (strong cheese is

best) 3/4 cup flour 1 ta­ble­spoon butt­ter 1/4 tea­spoon cayenne pep­per 1 egg Mix all in­gre­di­ents thor­oughly. Roll out dough to 8 x 10 inch rec­tan­gle on a floured board. Cut dough into strips, 4 inches long, 1/2 inch wide. Twist strips into spi­rals and place on greased bak­ing sheet. Bake at 400 F for 10 min­utes. Sprin­kle strips with pa­prika, if de­sired. Serve warm or cool and store in an air­tight tin.

AC­CEPT NO SUB­STI­TUTES: Any­one who knows any­thing about pou­tine knows that fresh curds are a must, and that St-Al­bert curds are tough to beat.

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