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Through hard work, research and ingenuity, the Edgars have been able to cash in on hard cheese. Their combination goat farm, cheese making, and distribution business has tripled the family's profit margin. The goat dairy has been up and running since 1999. When things went sour for goat milk in 2003, the Edgars got creative, did their homework, and built an on-farm cheese processing facility. But it's not your ordinary cheese - it's gouda, havarti, and even a new creation called C Line Road, a pro-biotic product invented at the farm, and named after the road on which it's located. Today, the cheese that's produced is sold to high-end restaurants, fresh markets and specialty food stores throughout southwestern Ontario.
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