The problem is ownership.

The boss owns the machines that increased the production so they are/feel entitled to all of that increase of profit. "You" didn't do anything more so why do you deserve more especially if you're actually doing less now?

I can understand this line of thinking, I kinda hate it, but I can totally see it even from a moral perspective. Yes if you dig deep enough you could argue that their exploiting of your labor afforded them the ability to buy the new machines, but we also agreed to be exploited by agreeing to work at the place to begin with.

I'm not one of these temporarily embarrassed millionaires that sees themselves as that boss, we just need to think of this in terms of what opposition we'll face if this argument is pushed.

Why would some heartless soul downvote this

Any others like that?

Yes, definitely! My top recommendation is Raclette du Valais (aka just Raclette), a tremendous melting cheese that is flavorful but extremely "cheese" in flavor (as opposed to having grassy notes, or nutty notes, or any other more unique and distinct characteristic you might find in other cheese). Raclette is damn near perfect for this request, just don't tell any Frenchmen you're using it as a blending cheese rather than serving it in the traditional elaborate preparation. My second recommendation is probably Havarti, which is a very buttery-mild cheese (to the point of being a bit bland on its own) that melts effortlessly-well and thus is a great blending cheese.

Also, any cheeses that melt nicely but are low in lactose? I have intolerance and it’s nice to not have to play the guessing game with enzyme pills.

That's a bit tougher... You may already know this, but in case not, more and more lactose in cheese is converted as it ages, so in general the older and harder/dryer a cheese is, the lower the lactose content. Unfortunately hard aged cheeses aren't often the best melters, but there are some exceptions. Probably my biggest recommendation for a good-melting cheese with low lactose would be to look for a very aged cheddar. And no, I don't mean the "12 months aged extra sharp" orange blocks in the grocery dairy section, I mean like this 4 year aged Widmer cheddar or this incredible 5 year aged Grafton cheddar that I personally adore. Not only will these be lower in lactose, if you've only experienced mass-consumption cheddar then I also promise the flavor and sharpness of these premium cheddars will absolutely blow your socks off too.

Beyond that, another good lactose tip is that while sheep and goat's milk cheeses may not have "less" lactose, but the individual lactose globules (for lack of a better term here) are inherently smaller than in cow's milk, so many people who find cow's milk intolerable are able to process sheep or goat's milk with little to no problems, and thus can also enjoy most goat and sheep's cheeses without the issues that come along with cow's milk cheeses.

Hope that helps some! Lemme know if you've got any other questions or requests 👍

I'm for it

The suspense is killing me! Come on @OP.

We make wholesale cheese and we package it in two ways: 40 pound blocks or 500 pound barrels.

Edit: we make mostly white and colored cheddar, but also some mozzarella and monterey jack

We use about 4 million pounds of new milk each day, 7 days a week

Between 40 and 50 thousand pounds, depending on how it's packaged.

Unfortunately no. Management will occasionally cut up a block and give us some to take home, but it's forbidden to eat cheese off the line or take it without asking

I was born with the cheese, molded by it.

That depends. Do you work at a cracker factory?

"Did you make this?"