Musee Vankleek Hill Museum | Research

On Cheddar Cheese Factories Vankleek Hill

Vankleek Hill and its surrounding area have been home to a succession of cheese factories, with the first opening in 1875 and most closed by the 1960s. The region has long been known for its dairy production, but the late 19th century saw a change from farmers producing their own cheese in small batches for personal use, sale, and barter to producing larger volumes in co-operative factories. In 1996, Katherine Cunning wrote this brief description of the Stardale and Barb cheese factories located east of Vankleek Hill.

Cheddar Cheese Factories
by Katherine Cunning
Address to Stardale Women's Institute, 1996

Prior to cheese factories, the farmers used all their milk to make their own butter, supply their families with milk, and sometimes make their own cheese. Excess butter and cheese were sold in the local stores or exchanged (bartered) for necessary commodities such as sugar, tea, coffee, boots, clothing, etc.

In the late eighteen hundreds, many cheese factories sprung up in the district and were almost as plentiful as schools, as it was necessary for the farmers to bring their own milk by wagon, express or carts to the factory. It was necessary to take the milk every morning and on Saturday nights as they didn’t make cheese on Sundays. In hot weather it was too long to keep the milk until Monday as it was impossible to keep it cool. Poor quality milk made poor quality cheese and thus the price would affect all patrons. In later years the factories opened on Sundays so the Saturday evening delivery was eliminated.

Very few cheese factories stayed open in the winter. They usually opened in early May and closed the end of October or middle November. Cold weather was the main reason for closing but also the farmers would stop milking most of their cows (or dry them up as the saying goes). The milk they did have would be separated into skim milk and cream. The skim milk was fed to the pigs and calves and the cream either sold to a creamery where it was made into butter or made into butter at home. Of course, if this happened the family would have pancakes for supper and buttermilk to drink.

There were many cheese factories in our district as is evidenced when one starts looking up the history of the cheese boards. I know many of you know a great deal about your own particular one.

Many cheese factories in the country were on a co-operative basis where 20 or 30 more or less farmers got together, formed a committee, erected a factory, outfitted the building and hired a cheese maker. The farmers supplied the milk and any profits made from the sale of the cheese were then divided according to the initial investment and the amount of the milk supplied.

Let us consider the Stardale factory. This set-up was inaugurated on the 22nd of November 1895 as a patron factory. The location was on the south-east corner of lot 31 concession 3 East Hawkesbury. The land was donated and had to be turned back to the farm. A committee of three was appointed annually to see to the running of the business such as hiring a cheese maker and a secretary treasurer. The building consisted of a large vat room in which were several large vats, a cold storage room and curing room which was kept as cool as possible by means of ice and sawdust (no refrigeration in those days), a storage space for all the supplies
such as cheese boxes, rennet, salt, cheesecloth, etc. There was a boiler room to supply steam and heat (200 cords of wood). On the outside of the building but still attached was the weighing-in area and on the back were the whey vats, upper and lower. The cheese maker, who lived in a little house just west of the factory has complete control of the business of making cheddar cheese with extra hired help if needed.

Some interesting facts about the Stardale Cheese Factory:
It was more than just a factory for in the E.O.R. (Eastern Ontario Review newspaper, Vankleek Hill) of November 12th 1897, it stated: Stardale Cheese Factory social is to be held on that date.

A copy of the November 30, 1929 minutes read in part as follows, “Moved by J.M. Wylie seconded by Wm. Cunning that D.J. Hurley act as chairman. (carried) Moved by Frank Gardner, seconded by Arthur Orton that W.H. Allison be appointed trustee. (carried)

Moved by Frank Gardner seconded by Wm Ward that Allan Gourlay and Wm. Cunnings be auditors for 1930.

Moved by Frank Gardner and seconded by Arthur Orton that W.T. Hurley be appointed Secretary Treasurer for the coming year at the salary of $100.00. (carried)
Adoption December 13, 1930 moved by G. Conway seconded by W. Ward.”

In 1946, when I moved to Stardale, I remember counting 44 outfits taking milk to this factory. When it closed on November 19, 1959, only 14 patrons were on the pay roll.

Some of the cheesemakers were Alex Stewart, Alfred Pepper, Archie Hughes, Jerome Boisvenue, L. Decaire, N. Doitte, Robert Liddle, R. Cardinal and others.

From the time of the closing in December 1959, the building was sold for $300.00 to Mr. Turcotte and the house to L. Cyr for $100.00 and all was taken away. By 1963 all items were settled, ending an era.

Some other cheddar cheese factories in the district were:
Barb, St. Eugene, Minto, No. 5-930, Golden Hill, Maple Row, CRR, Dempsey, Vankleek Hill, Greenlane, Iron bridge.

Barb factory was found on the north west side of lot 24 in the fourth East Hawkesbury having come into existence prior to 1881 being owned by Solomon Grout. In 1904-05, the new building on lot 10 concession V was constructed under the Barb Cheese association under men such as Allison, Wylie, Burwash, and LeRoy. Then Fraser’s from Vankleek Hill had ownership for a number of years and the operation ceased in about 1960. In the middle 1970’s, the MacKinnon Brothers bought it for a honey house and storage of bees. Many parties were held in this building too. In 1969 the building was taken down.

There are many more interesting tales to be told about these factories but time does not permit. Other industries were brought into use due to these such as making of cheese boxes and transportation.


Vankleek Hill & Area Cheese Factories..
	On Cheddar Cheese Factories Vankleek Hill Vankleek Hill and its surrounding area have been home to a succession of cheese factories, with the first opening in 1875 and most closed by the 1960s. The region has long been known for its dairy production, but the late 19th century saw a change from farmers producing their own cheese in small batches for personal use, sale, and barter to producing larger volumes in co-operative factories. In 1996, Katherine Cunning wrote this brief description of the Stardale and Barb cheese factories located east of Vankleek Hill. Cheddar Cheese Factories by Katherine Cunning Address to Stardale Women's Institute, 1996 Prior to cheese factories, the farmers used all their milk to make their own butter, supply their families with milk, and sometimes make their own cheese. Excess butter and cheese were sold in the local stores or exchanged (bartered) for necessary commodities such as sugar, tea, coffee, boots, clothing, etc. In the late eighteen hundreds, many cheese factories sprung up in the district and were almost as plentiful as schools, as it was necessary for the farmers to bring their own milk by wagon, express or carts to the factory. It was necessary to take the milk every morning and on Saturday nights as they didn’t make cheese on Sundays. In hot weather it was too long to keep the milk until Monday as it was impossible to keep it cool. Poor quality milk made poor quality cheese and thus the price would affect all patrons. In later years the factories opened on Sundays so the Saturday evening delivery was eliminated. Very few cheese factories stayed open in the winter. They usually opened in early May and closed the end of October or middle November. Cold weather was the main reason for closing but also the farmers would stop milking most of their cows (or dry them up as the saying goes). The milk they did have would be separated into skim milk and cream. The skim milk was fed to the pigs and calves and the cream either sold to a creamery where it was made into butter or made into butter at home. Of course, if this happened the family would have pancakes for supper and buttermilk to drink. There were many cheese factories in our district as is evidenced when one starts looking up the history of the cheese boards. I know many of you know a great deal about your own particular one. Many cheese factories in the country were on a co-operative basis where 20 or 30 more or less farmers got together, formed a committee, erected a factory, outfitted the building and hired a cheese maker. The farmers supplied the milk and any profits made from the sale of the cheese were then divided according to the initial investment and the amount of the milk supplied. Let us consider the Stardale factory. This set-up was inaugurated on the 22nd of November 1895 as a patron factory. The location was on the south-east corner of lot 31 concession 3 East Hawkesbury. The land was donated and had to be turned back to the farm. A committee of three was appointed annually to see to the running of the business such as hiring a cheese maker and a secretary treasurer. The building consisted of a large vat room in which were several large vats, a cold storage room and curing room which was kept as cool as possible by means of ice and sawdust (no refrigeration in those days), a storage space for all the supplies such as cheese boxes, rennet, salt, cheesecloth, etc. There was a boiler room to supply steam and heat (200 cords of wood). On the outside of the building but still attached was the weighing-in area and on the back were the whey vats, upper and lower. The cheese maker, who lived in a little house just west of the factory has complete control of the business of making cheddar cheese with extra hired help if needed. Some interesting facts about the Stardale Cheese Factory: It was more than just a factory for in the E.O.R. (Eastern Ontario Review newspaper, Vankleek Hill) of November 12th 1897, it stated: Stardale Cheese Factory social is to be held on that date. A copy of the November 30, 1929 minutes read in part as follows, “Moved by J.M. Wylie seconded by Wm. Cunning that D.J. Hurley act as chairman. (carried) Moved by Frank Gardner, seconded by Arthur Orton that W.H. Allison be appointed trustee. (carried) Moved by Frank Gardner seconded by Wm Ward that Allan Gourlay and Wm. Cunnings be auditors for 1930. Moved by Frank Gardner and seconded by Arthur Orton that W.T. Hurley be appointed Secretary Treasurer for the coming year at the salary of $100.00. (carried) Adoption December 13, 1930 moved by G. Conway seconded by W. Ward.” In 1946, when I moved to Stardale, I remember counting 44 outfits taking milk to this factory. When it closed on November 19, 1959, only 14 patrons were on the pay roll. Some of the cheesemakers were Alex Stewart, Alfred Pepper, Archie Hughes, Jerome Boisvenue, L. Decaire, N. Doitte, Robert Liddle, R. Cardinal and others. From the time of the closing in December 1959, the building was sold for $300.00 to Mr. Turcotte and the house to L. Cyr for $100.00 and all was taken away. By 1963 all items were settled, ending an era. Some other cheddar cheese factories in the district were: Barb, St. Eugene, Minto, No. 5-930, Golden Hill, Maple Row, CRR, Dempsey, Vankleek Hill, Greenlane, Iron bridge. Barb factory was found on the north west side of lot 24 in the fourth East Hawkesbury having come into existence prior to 1881 being owned by Solomon Grout. In 1904-05, the new building on lot 10 concession V was constructed under the Barb Cheese association under men such as Allison, Wylie, Burwash, and LeRoy. Then Fraser’s from Vankleek Hill had ownership for a number of years and the operation ceased in about 1960. In the middle 1970’s, the MacKinnon Brothers bought it for a honey house and storage of bees. Many parties were held in this building too. In 1969 the building was taken down. There are many more interesting tales to be told about these factories but time does not permit. Other industries were brought into use due to these such as making of cheese boxes and transportation.