C2B—Lancaster Firming, Saturday, May 3,1980 Delaware family keeps cheesemaking tradition alive BY DORIS HENRIQUE Delaware Extension Service NEWARK, Del. - If you like Italian food and you eat in Delaware, you’re probably already a fan of Fierro’s, whether you know it or not. This Wilmington based family business has been supplying Delawareans with quality ncotta and mozzarella cheeses since 1928. Today, their products are available m specialty stores and supermarkets throughout much of the mid- Atlantic region. You’ll also find their cheeses inside the >5 Mike Fierro (left) chats with plant manager (by steaming vat) while worker at right operates machine that packages freshly made ricotta at M. Fierro & Sons, one of Delaware's few remaining cheesemaking firms. START WITH THE BEST! POURED CONRETE WALLS HOUSE 7 -1 at—- * ~ o z O CJ| Solid Concrete For: Manure Pit Walls Hog House Walls Barnyard Walls Chicken House Walls Retaining Walls House Foundation Walls Silage Pit Walls Cistern Walls Concrete Decks Concrete Pit Tops CONCRETE WALLS ARE BETTER BECAUSE: • STRONGER . Than Block • Fewer Cracks • Reinforced Steel • SOLID. . Dense all the way through • More Water Tight • Lower Maintenance Our concrete walls are formed with some of the finest aluminum forms in the business As a result we can offer a good solid wall at a LOW PRICE If You’re Thinking of Building - Cali us Now! Balmer Bras. 410 Main st. Akron, Pa. 17501 CONCRETE WORK, INC. (717) 859-2074 or (717) 733-9196 After 5 P.M. creamy lasagnas and other dishes served in many area restaurants, as well as on top of lots of local pizza. Fans of M. Fierro and Sons, Inc., say this little company produces some of the best ncotta and moz zarella you’re likely to fmd anywhere on the East Coast. The Fierro’s think so, too. “Our cheese is tops, says Mike Fierro, carefully dipping into a vat of moz zarella curd just ap proaching the “harping” stage. “This is because we still give it the kind of special attention it takes to produce I' ' CONCRETE good old-fashioned flavor and texture.” He ought to know. Grandson and namesake of the company’s founder, he’s the guy who supervises daily production of mozzarella m their small - plant at the junction of 11th and Union streets. He says there’s a fine art to quality cheesemaking. Partly this depends on using quality ingredients But careful control of each stage of the process counts, too. And each cheesemaker has his own special techniques to ensure success. These, of ■