In the first half of the 20th century, a creamery was established in Ottawa. Within a short period, it gained a solid reputation. Each year, the factory produced several thousand litres of homogenized milk, hundreds of thousands of kilograms of butter, and vast amounts of processed cheese. The products of the Ottawa Creamery were widely enjoyed and became a favourite among the residents of Canada’s capital. Furthermore, the factory became a leader in dairy production not only in Ottawa but across the country. More on Ottawa1.one.
The Founding of the Creamery
The Ottawa Creamery was founded in 1922. The factory was located on York Street, near the famous ByWard Market. It all started when a local resident, Charles Labarge, created a cooperative called Mouanère Butter Churn. Within a short time, the creamery became a leader in its industry. Its products were supplied across Canada. Annually, the factory produced over 900,000 kilograms of butter. Additionally, it engaged in poultry farming and the production of eggs and cheese.
Cheese Production at the Creamery
Throughout its operation, the founder Charles Labarge continuously experimented with cheese-making. This led to the creation of a subsidiary, Château Cheese Company, in 1925. This company specialized in producing and selling cheese products.
The Château cheese was a pasteurized soft cheese made from cheddar. It closely resembled Velveeta cheese. Château could be sliced like any other cheese or spread on crackers or bread. One of the most popular dishes using Château cheese was Welsh rarebit. In addition to the classic version, the creamery also produced a spicy variant with pepper.
Cheese production in Ottawa was a truly innovative process in the early 20th century. The entire production at the Ottawa Creamery was fully mechanized—from cheese-making to the final step of loading finished products onto railcars.
Additionally, the Ottawa Creamery was the first to produce cheese in various sizes. Previously, cheese was sold only in large two-kilogram or heavier blocks, which were not convenient for consumers. Not all Ottawa residents could afford such large and expensive portions. The creamery revolutionized the market by introducing smaller, more affordable cheese portions of 200-300 grams. To achieve this, the Ottawa Creamery imported special equipment from Switzerland, allowing for the production of small cheese blocks.
Château cheese quickly won over Canadian consumers. It was delicious and versatile, making it a staple in many households. The Ottawa Creamery’s products were sold across Canada, available in restaurants and hotels nationwide.
The Creamery’s Products at Exhibitions
In 1925, the creamery’s products debuted at the Central Canada Exhibition. Visitors could sample the Château cheese invented by Charles Labarge. It was of exceptional quality and improved with age, thanks to being wrapped in wax paper. The exhibition also showcased cheese spreads produced at the Ottawa Creamery.
Expanding into New Markets
The Ottawa Creamery was so successful that its management sought new markets for its products. Germany became its first international market. Soon after, Château cheese was exported to England and even France—the cheese capital of Europe. The creamery also entered the United States market, despite high tariffs. Nonetheless, Château cheese gained popularity among Americans, prompting the Ottawa Creamery to open a cheese production facility in the U.S.
By the 1930s, Château cheese was available worldwide. Advertisements appeared in Havana, Hong Kong, and Shanghai, and the cheese was sold in India, West Africa, and the Bermuda Islands.
In the 1920s, Ottawa gained global recognition thanks to its cheese industry. People around the world spoke about the capital of Canada as the home of the finest cheese.
In 1926, the creamery’s cheese sales generated just $17,000 in revenue. However, by 1928, sales had skyrocketed to $230,000 per month—a remarkable success story for the high-quality dairy industry in Ottawa.
Establishing a Dairy Farm
In 1927, Charles Labarge expanded the Ottawa Creamery by founding a dairy farm called Laurentian Dairy. This venture also proved highly successful. It became Canada’s first dairy farm to retail homogenized milk. Additionally, the creamery introduced home milk delivery, bringing fresh milk directly to residents’ doors.
The dairy farm developed a specialized homogenization process, preventing cream from separating in the milk. The farm’s advertising slogan was: “The last drop of milk is as creamy as the first.”
The Ottawa Creamery was constantly innovating. It developed protein-fortified milk, specially formulated for infants with sensitive digestion. This prescription-only milk was designed as a medical food, free of sugar, whey, and other common additives.
What Happened to the Creamery?
In 1928, the Ottawa Creamery was acquired by the large American dairy company Borden for $3 million. The new owner, Gail Borden, retained all employees, including Charles Labarge, who continued managing the factory.
For a time, the factory thrived, but like many historic businesses in Ottawa, it struggled to remain viable into the late 20th century. The Ottawa Creamery closed in the 1980s, and its assets were sold off.