Tough Cheese

The Cheese Factory Inc.

About the Company: Our Mission, Our History, Our Products and Processes and Our Team.

It is our mission to tickle the taste buds of humanity. Cheese has always been here. Age defines a good cheese, so much history. It is a food source with over two thousand different types of cheese being produced today. Our multinational company operates in the Four Corners of the earth.

The Organization Chart below outlines Our Team. It shows the structure and the names of the people running each function. A detailed description of each of these functions and the teams follow. These characters have risen to the top and are the cream of the cheese world. They have adopted pseudonyms as a statement of their dedication to the cheese mission.

As the Big Cheese or the Chef de Fromage or even the Cheese Head, Magna Mozzarella is part of the Pasta Filata family, a curd curing brood. Mozzarella cheese is the number one brand in worldwide sales. He takes care of our biggest mozzarella customers like the pizza places and the Greeks, the biggest cheese consumers in the world.

He keeps a constant eye on the competition and is particularly intolerant of Lactalis, the French dairy products conglomerate operating worldwide. Saputo, also part of the Pasta Filata family, is a cause for concern. It makes a cheese called, of all things, Mozzarellissima. Ever the optimist Magna refers to the difference between our competitors and customers as “Chalk and Cheese”.

If he gets “cheesed off” by some “cheesy” work he will “move your cheese” so watch out. As a result there is no fat in the company having skimmed it off with rising concerns over profitability. The only fat is in the cheese. The product labelling shows the content as a percentage. 13% or below is low and difficult to find on the shelves. It does not tickle those taste buds.

In charge of Production we have Feta Salatost. His specialty is the refining of salad cheeses. The demands of the Greek palate compelled him to find some alternative cheese to meet this demand. The Danish Salatost is the perfect choice.

The material used in the production of cheese is the raw milk garnered from cows, goats and other such beasts that have been grazing in pastures. It is pasteurized to kill off bacteria that are not good for human consumption. There are cheeses that remain in their raw state. An example is Baron Bigod! hailed as the product of Montbellarde cows in Bungay, Sufolk, UK. Our in house scientist and dietician, M.N. Tal, oversees the quality control.

The conversion of milk to cheese involves these basic steps. Culturing (part of the cheese ripening process where milk sugar becomes lactic acid), Coagulation (curdling or coagulating milk with an edible acidic substance or rennet which forms clots,) Draining (eliminates the whey from the curd), Scalding (eliminates more whey and increases acidity), Mould or Bacteria ripening (for flavour) and Quality Control.

The types of cheeses produced can be classified in a number of ways that include Texture (from hard to soft), Ripening (determines the flavour and texture, can take up to two or more years and whether mould or bacteria is used) and Cooking (high heat for some cheeses like cheddar)

Cheese cutting operations require special equipment. Cheese knives and slicers are used for cutting depending on whether it is hard or soft cheese. Hairnets, booties, white coats, gloves and earplugs are required to be worn to meet legal standards. This is where all smelly cheeses like Valdeon, Limburger and Stinky Bishop are dealt with.

Suzy Creamcheese heads up Sales and Marketing. She is a “Mother of Invention”, creative and charismatic.

The advertising of our cheese products requires her constant attention. Promotional events include cheese and wine functions. The pairing of cheese and wine is the most important function of Research & Development intended to constantly find suitable matches, coupling the characteristics of each, which will tickle those taste buds. The use of colour in marketing cheeses has been stellar with record sales of green and blue cheeses so much so that people now think that the moon is made of green cheese. The distinctive taste of Blues like Danablu’s and Stilton’s attracts the aficionado’s of the cheese world.

The packaging department is all-important in promoting cheese. Product labelling and nutritional facts require the expertise of the Legal Department and the Dietician. Photographers now use our slogan “say cheese” when they are about to flash the subject.

Jindi Brie Camembert handles Human Resource responsibilities. She hails from Australia. Currently she is on maternity leave with her Baby Bel. Gorgon Zola Roquefort is holding the fort for her and is rock solid with years of experience. The complexity of an international environment requires a depth of knowledge in the different employment standards, recruiting and the relocation issues facing employees.

We have Edam Gouda in charge of Finance & Administration. As the CFO he is Cheese Factories Official, strategist, compliance and accounting pundit. He will not spill the beans. He has a dam good record of controlling the floodgates of the company’s cash reserves. He is as solid as gold, conservative and not prone to dressing up.

Legacy Lou Palou leads the Legal function. Lacy Grey with her knowledge of international law assists him. The investigation of the Mozzaarellissima trademark has consumed them for many years. Magna is incensed that his own family could steal his passion for Mozzarella.

Research & Development is responsible for innovation. Gorwydd Caerphilly, of Welsh decent, is the driving force here. His careful demeanour ensures that every detail of cheese is looked at with an eye to improvement. Current concerns over cholesterol, salt and gas emissions are being looked at. Cheese and wine pairings are conducted on a daily basis to assist marketing. Typically consumed over lunch they do affect productivity in the afternoon. Caerphilly has noticed that many employees are joining them for lunch. On intense days overtime is required in the evenings to further discuss the merits of this matchmaking. If Magna gets wind of this the cheese will be moved leaving them to whine.