---

Stemmler Meats and Cheese had a humble beginning in 1985. The first facility was in the family garage with a retail outlet at the local farmers market. Within the year our new store was built in Heidelberg, Ontario. The original square footage was 1200 sq. ft. The first customer of the new store was Doug Bender of St. Clements, he was the owner of Watcon Construction. His company built the store.

Stemmler Meats and Cheese became quickly known for lean cuts, quality meats and a real unique concept. The cutting and processing rooms were open for everyone to see. We would show our customers how we would prepare their food while they waited. Watching the "behind the scene" meat processing techniques interested people and put their minds to ease.

Five years after our doors opened we expanded to our current size of 2300 sq. ft. Even though our industry had some hard times, we continued to thrive by not cutting any corners. We developed several products which did not included flour or milk. This seemed to accommodate a lot of people with intestinal disorders. Members of the Celiac Society have been referred to our store by their attending Physicians.

Over the years our products have continued to win many awards. You are able to review our awards on our site. The awards gave our consumers a real confidence that our promise to quality never changed. For many years we have supplied the Concordia Club with schnitzel, pig tails and many other products especially for October Fest. In the year 2000 we supplied 150,000 people with sausage at the Molson Indy in Toronto. That lead to more of our products being sold to many restaurants all over Southern Ontario.

Currently, we are now in the process of building a new production facility. In the near future our retail atmosphere will represent a real "Bavarian style". Everything will be different and new however our promise to quality will never change. It is what our customers want and it is what Stemmler Meats and Cheese will continue to provide.

---