314 THE BOOK OF CHEESE 



298. Introduction of factory system in Canada. 

 In 1863, Harvey Farrington of Herkimer, New York, 

 was so impressed with the opportunity of developing the 

 cheese factory system in Canada that he sold out his 

 business in New York and established the first Canadian 

 cheese factory in the town of Norwich, Ontario. It was 

 accepted at once by Canadian farmers, and factory cheese- 

 making increased rapidly. In 1866, a small quantity of 

 cheese was exported and from that time the export trade 

 of Canada has been large and growing. Ontario and 

 Quebec are now the leading provinces in the production 

 of cheese. 



299. Introduction of cheddaring. The factories at 

 first used the same process as the farms, namely the stirred- 

 curd process. In 1867, Robert McAdam introduced the 

 English Cheddar system in a factory near Herkimer, 

 New York. This is the Cheddar system as known to-day. 

 It produces the closer bodied cheese demanded by the 

 export trade. This introduction made Herkimer County 

 famous for its cheese. 



300. Introduction of Swiss and Limburger. In 1870, 

 factories for Limburger, Swiss and Brick cheese were 

 started and have gradually increased. In New York 

 such plants are located around Boonville in Oneida 

 County, and Theresa, in Jefferson County. In Wis- 

 consin, Swiss cheese-making was begun by a colony of 

 Swiss who came to New Glarus, Green County. It is 

 now made in Green, Lafayette, Iowa, Grant, Dane and 

 Rock counties. Limburger and Brick are manufactured 

 in Dodge, Fond du Lac, Winnebago, Marathon, La Crosse, 

 Buffalo, Trempealeau, Clark, Washington, Dunn, Barron 

 and Lincoln counties. In the southeastern part of Ohio 

 Swiss cheese is produced. Ohio and Wisconsin have 



