The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

REVIVING A COUNTY TRADITION in the late 1800s, cheese~making was an essential skill for farm families in Prince Edward County With food scarce and the government's allotment of one cow per two families local farmsteads in those days re erved milk for their children and learned how to make cheese from the excess. Over time, the reputation of these farm families’ fine cheeses grew and so did the demand for them. By 1908. there were 26 cheese-making facilities in the region. With cheese production generating about 5% of the income of local dairy farme s. At that high point, Prince Edward County cheese was well appre rated for its quality and "taste of place," stemming from milk produced by cows graZing on local pasture, or hay grown in our unique microclimate and limestone-rich terrain Today. however. the local tradition in cheese-making has all but disappeared. Currently. there is only one farmerâ€" owned, local cheese dairy remaining“ the Blat . River Cheese Company, By adding a new goat and sheep milk dairy to its repertoire, we think the County has a unique opportunity to re-ignite and expand its reputation as a cheese~makinq region. Our approach to cheese making means preserving the environment while striving to delight and surprise the discerning palate. heesri CC. environmentally and socially respon ble niche producer of fine cheese rnacle With fresh, locai goat and sheep l‘Wllk We aim to .ntegrate traditional craftsmanship Wit" a contemporary ecu-gastronomic perspective I: , tinrgue cheeses that delight the palate Cir F ftl‘ soft ripened and hard i: afiODUCT 1 ijiifqr: a gariiltt 7‘3“i11"‘.?l.‘u. rt:â€" siir-gi‘ier Chabichou Cti‘ loiazalja :n'l *cih‘ine or: Ea . few We ofler both pasteurized and raw milk cheeses. as well as several 5 rhees We sourc all ritii milk from imjl family lnim sustair‘aoie :il (l 2 Ari nanagemenf We also ei‘dei alien‘ and 'he rifled goat and sheep milk cheeses inspired by wellrknown cheese styes 0 sons: limited supp, :tllll» Road OUR OPERATING PHILOSOPHY 1. Sustainable design is not a luxury but a responsibility In designin nd l‘iuildii’ig world's first Platinum LEED"' certr ed dairy we uti the best available inolcigies that respect lllL' ei‘ivironihent Our sustainable dairy facility features‘ Durisol block con i‘uctioii. Dur ‘ol ‘ niposed pl 100% recycled wood chip fille 7 n" nrjiete that allo * to an REA rating . geothermal system‘ioheat ndt ol the l'iuilcli g, and provide the hot and cold water used by our quiprnent subterranean cheese-aging caves, which reduce energy requirements maintaining steady cool terriperature water-cooled refriq ion systems tor abovo~ ground storage of our finished che s Iorally sourced and reclaimed building materials; solar/photovoltaic (PV) panels and a 3040m- high windmill for electririty constructed, three pond bio-wetland system to moms and purify all wast: water and whey on te otologrcali sound protocols tor w i‘rianagement 10,000 litre rain cistern tr rapture rain wwter for nonâ€"potable water nc use of Bullfvog Power for any additional hydro power l' iii‘ed Sustainable Enterprise Management initiatives: Eftorts are focused on niiniinizmg packaging overall and sourcing the greenest p ible olution to packaging needs This include Libs inade- With PLC bioplastic , ~ hicli l': recyclable and bit. within 90 days under commercial conipc ditions pioneering i “Green Retailer" incentiw program We éiie proud to make our chewes from goat and sheep milk as these dairy animals produce less greenhouse gases (C‘ .l in the production of one litre of milk than the dairy cow' wwwflfthtowmca Exceptional Goat and Sheep Milk Cheeses , _ ,i»‘ri‘ Fresh, local milk 2. Authentic cheese is better cheese Most cheese lovers assume cheese is made from milkâ€"ideally fresh milkâ€"but this IS not always the case. Today. many cheeses are made With milk ingredients like milk protein concentrates (MPC's), whey powders, edible oils and flavor additives designed to increase yield and in some cases. mimic textures and flavours traditionally developed by the cheesemaker's hand We use only organic animal rennet as we belieua the rennin enzymes produced by nature results in a more authentic cheese taste experience. In our view, fresh milk Is a superior canvas for the making of a great cheese. When you start With fresh. local. high-Quality milk. and combine it With cultural and geographical terrorr, then add a cheesemaker‘s personality and skill, you achieve amazing and diverse taste profiles that are both desirable and hard to replicate anyplace else. Our miik is also antibiotic and hormone tree 3. Happy animals. happy farmers We also ensure we pay our Farms fair prices tor their milk so they die able to focus on quality, not quantity Our farms are incentivized to use only non-6M0 feed. ln addition, all our farms are Local Food Plus (LFP) certified which means that they are recognized for than responsible, humane and environmental farm management practices Fifth Town has achieved the highest level of LEED" certification (the only industrial W project to reach LEED Platinum ' in Canada) with building and process energy cost savings of 55% and 15% respectively.