. Cyclopedia of farm animals. Domestic animals; Animal products. THE MAKING OF CHEDDAR CHEESE 209 York state comes next in number of factories, but probably stands first in quantity of cheese produced. These two are the principal cheese states. Ohio comes next, with only 221 factories in 1900, and Michigan and Pennsylvania follow, with 130 and N^"V^4^~~Vs. Fig. 212. A weU-designed cheese factory. 124, respectively. The other 446 factories that were in existence in 1900 are distributed among thirty other states. A well-designed factory build- ing is shown in Fig. 212. An interior is shown
. Cyclopedia of farm animals. Domestic animals; Animal products. THE MAKING OF CHEDDAR CHEESE 209 York state comes next in number of factories, but probably stands first in quantity of cheese produced. These two are the principal cheese states. Ohio comes next, with only 221 factories in 1900, and Michigan and Pennsylvania follow, with 130 and N^"V^4^~~Vs. Fig. 212. A weU-designed cheese factory. 124, respectively. The other 446 factories that were in existence in 1900 are distributed among thirty other states. A well-designed factory build- ing is shown in Fig. 212. An interior is shown in Fig. 213. In 1864, the factory system was introduced into the province of Ontario, Canada, by Harvey Far- rington, of Herkimer county, N. Y., and, as in New York state, the factory system was quickly adopted by the farmers of Ontario, who up to that time had not engaged in the manufacture of cheese to any great extent. At present there are about four thousand cheese factories in Canada, mostly in the provinces of Ontario and Quebec, although cheese- making on the factory system is followed in every province of Canada except British Columbia. In the year 1882, the first Cheddar cheese factory was established in New Zealand, pattern being taken after the American and Canadian system. The latest returns show that there are about one hundred and ten cheese factories in New Zealand, and some of them are probably the largest Cheddar factories in the world, turning out over five hun- dred tons of cheese per annum. Cheese-making on the factory system has also been introduced into the states of New South Wales, Victoria and South Australia, in the Australian Commonwealth, but for various reason the industry has not become of much importance in these last-named countries. The cheese-makers of the southwest of England do not admit that the so-called Cheddar cheese made in other parts of the world is a true Cheddar; but the differences on which this assertion is based belong more proper
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