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Outlook Bright At The Cheese Factory
Nearing three months of operation the Chappell Cheese Factory shows progress with an expanding milk collection area and rising farmer participation. It processes about 15,000 pounds of milk daily requiring 10 pounds of milk per pound of cheese. Most local cheese has come from the Oxford factory due to curing time, but genuine Chappell cheese is expected in area stores soon. Mr. Bill Martin, part owner and manager, expresses strong satisfaction with the response and views the plant as boosting the regional dairy industry.
MENTIONED IN THIS ARTICLE
Chappell Cheese
Bill Martin
Chappell Firm
Oxford
Chappell
Martin
Chappell Cheese Factory