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FOODREFERENCE.COM - Who’s Who Section
Short biographies of chefs, cooks, bakers, food & restaurant critics, cookbook authors, patrons, inventors, restaurant owners, etc
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• Vogel, Mark
• Wait, Pearl B. and May Davis
• Webster, Mark
• White, Martha
• Wilhelm IV, Duke
• Williams, Jesse
• Wormer, John Van
• Wrigley, William Jr.
• Wyeth, Nathaniel
• Zola, Emile

Jesse Williams
(mid 19th century)

The first cheese factory in the U.S. to make cheese from scratch was started in Rome, New York in 1851 by Jesse Williams. He had his own dairy herd and purchased more milk from other local farmers to make his cheese. By combining the milk and making large cheeses he could produce cheese with uniform taste and texture.

Before then, companies would buy small batches of home made cheese curd from local farmers to make into cheese, each batch of curds producing cheese with wide differences in taste and texture from one another.

 

 
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