In continuous operation since 1870, Ivanhoe Cheese Inc. is the oldest company of its kind in Canada. Operated as a Dairy Co-operative until 1986, Ivanhoe gained its enviable reputation for distinctive quality through the manufacture of Aged Cheddar Cheese for both the export and domestic markets, in which it still participates today. Following the privatization of the company in 1987, its new owners undertook a major expansion plan which resulted in not only the manufacture of a number of traditional and non-traditional speciality cheeses, but also the marketing of these along with cheddar in refined formats to the Foodservice, Consumer and Industrial markets both here and abroad. More recently the company has embarked upon a diversification programme which has resulted in a number of new and unique process cheese items and a comprehensive range of premium quality cheese sauces. Although established well over a century ago, Ivanhoe Cheese Inc. operates from a modern, federally, provincially and municipally licensed and inspected plant in Hastings County, Ontario, the area from which the Canadian Dairy Industry had its humble beginnings. All facets of the company's operations are HACCP certified and approved to produce both Kosher and Halal products. The company maintains its own manufacturing, processing, packaging, storage, distribution and laboratory facilities in the hamlet of Ivanhoe, Ontario. From this point, we handle all administrative, sales and marketing functions for all customers across Canada. With a wide and varying customer base, Ivanhoe has developed its business in a highly competitive market through maintaining: Stringent High Quality Standards, On-going Product Development and Innovation, Multi-level Service Support Programs. Our ability to meet our commitments in these areas can no better be illustrated than by the dramatic growth of the company through its established trading relationships with many of North America's leading Food Retailers and Distributors, Food Manufacturers and Foodservice Operators. After the whey has been removed, the curd goes through a cheddaring process. The purpose of cheddaring is to control the moisture content and to allow the curd to form the desired body and texture. The cheddaring operation begins when the curd is piled and turned, and the granules of curd fuse or mat together. During cheddaring, and while the curd is kept warm, the openings in the curd flatten out and the curd takes on the distinctive Ivanhoe quality. The purpose of milling is to distribute salt evenly through the curd and to prepare the curd for processing. The curd is ready to mill after two to two and a half hours of cheddaring. The slabs of curd are cut into strips so they will fit in the curd mill. The curd is stirred every 10 to 15 minutes until it becomes smooth and silky, and the cut edges become round and smooth.