38

Cheese Tester
1900?
Oxford County, Ontario, Canada

39

Cheese Tester
1900?
Oxford County, Ontario, Canada

40

Cheese Tester
1900?
Oxford County, Ontario, Canada

41

Cheese Tester
1900?
Oxford County, Ontario, Canada

42

Cheese Tester
1900?
Oxford County, Ontario, Canada

43

Cheese Tester
1900?
Oxford County, Ontario, Canada

44

22. The cured cheese was lowered into a hot wax bath.

45

Waxing Vat
1900?
Oxford County, Ontario, Canada
TEXT ATTACHMENT


46

23. The freshly waxed cheese rounds would then be placed on the waxing table to cool for several seconds. This would allow the wax to harden.

47

A Wax Table
1900?
Oxford County, Ontario, Canada

48

Cheese making at the Blanchard-Nissouri Cheese Factory - Part 4
1989
Ingersoll, Ontario, Canada

49

24. The waxed cheese would be rolled across the stamping table to mark it with information as to where and when it was made as well as the grade. Cheese destined for export would also be labelled with the country of origin, in this case, Canada. By regulation, the stamping of the cheese had to take place within 24 hours of pressing.

50

Cheese stamping table
1940?
Oxford County, Ontario, Canada
TEXT ATTACHMENT


51

24. The cheese would then be placed into wooden or, more recently, cardboard boxes to be stored and shipped.

For over 50 years a large portion of Oxford County's cheddar was exported to England.