Forfar Dairy's main focus
for 120 years had been cow cheddar. In the
1980's, when the cheese industry became more competitive, Forfar Dairy
began experimenting with alternative cheeses. Interest in cheddar was
regained with the development of flavoured cheddar. Forfar Dairy flavours
their cheddar with Caraway, Green Onion, Red Pepper, and Garlic and
uses only Carotene, derived from plants, to colour their cheddar. Garlic
and Salsa curd are factory specialties on weekends. Forfar Dairy is
also manufacturing a skim milk cheese, flavoured and plain for those
counting their calories.
In 1990, with
interest shifting to healthier foods, the Dairy began experimenting
with goat milk products. Since goat milk is more easily digested then
cow's milk, there was a market with people who are lactose intolerant.
A few local dairy farmers switched from milking cows to milking goats
and today, Forfar Dairy produces a range of goat milk cheeses such as
goat feta, mozzarella, chevre` and cheddar. Some of the goat cheddar
is flavoured with jalapeno, dill, and the most popular, garsley, which
is a garlic and parsley mix.
Since goat cheese is not considered palatable
for some, Forfar Dairy decided to produce yet another type of cheese
for the lactose intolerant, sheep milk cheese. With the milk supplied
again by local sheep milk farmers, Forfar produces 3 types of sheep
milk cheese, sheep milk feta, cheddar and their own semi-soft called
Trillium. Sheep milk cheese has a distinct flavour and more enhanced
digestive qualities than goat milk cheese.
Health food stores, along with other retailers throughout eastern Ontario,
work with Forfar Dairy to deliver the sheep, goat and cow milk cheese
to their customers. For a list of products available throughout North
America, please visit our order site.