Cheesemakers in Ontario are taking a hard look at their water use with an eye to improving quality and sustainability. Though the industry is considered a "medium" water consumer by experts, an estimated 10,000 litres of water go into producing a single pound of cheese when the entire production line is taken into account.
For well over a year, Rob and Connie Crow have struggled to keep their failing water well from quitting altogether. First the water softener stopped working. They discovered the water coming from the well carried a gritty substance that left an oily film on their hands. Rob shrugs when asked what it is. "I can guarantee you it's not good for you," he said.