TRANSCRIPT

My father would, in the summer time, he would have at least 3 men to manufacture the cheese. There would be about 3000 pounds of of milk that would come in and that would make up the 30, what we would call, cheese, 100 pound cheese. There was a lot of labour, a lot of hand labour of mixing the curd, getting it to set, cutting it and then letting it drain off, the whey drain off, stirring the curd and having it cure, letting it cure, adding salt to it and having to take it out, and put it in the presses, that was quite a thing. You'd have to take it out with these, they were kind of a stainless steel fork that was used, kinda pitch it out of there to get it in these presses, nowadays they're all hydraulic, in those days there was just a big winch. So it's a lot of work a lot of labour there. By 5:00 in the afternoon a man was tired out.