A lot has changed in the world since 1961, but at least one good thing has not. A bite of Renard’s cheddar tastes exactly the same today as it did more than a half-century ago when Howard Renard began producing it in the little Rosewood Factory on County Trunk S near Algoma.
Renard’s has seen tremendous growth through the years, but the hands-on, no-automation way they make their cheese has not changed at all. Someone looking at the operation today might say, “Wouldn’t Howard be amazed if he could see what has happened with the little factory he started!” What’s amazing is that, at almost 88, Howard Renard does see it all every day, because he’s still very much a part of it.
This is not a history lesson, but to appreciate the rest of the story, it’s important to know a bit about how it began.
To read the rest of the story, please go to: Peninsula Pulse
