Plain Delicious

New Bothwell, in the heart of Manitoba’s dairy belt. Big sky, wide-open prairie and Bothwell Cheese country.

Rob Hiebert was born and raised a stone's throw away from the plant he manages today. He never doubted that he’d be part of the Bothwell team. For Marketing and Sales Director Jason Wortzman, the short trip from Winnipeg to New Bothwell included a stop at chef school, and 15 years of international experience.

“I came on board because I love the product and wanted to get involved,” he explains. Rob agrees: “All of us are here because we like to taste the difference that quality makes.”

What started out as a big dream with little means in the heart of the Great Depression has turned into a labour of love passed on from one generation to the next. “When old Frank Giesbrecht, Bernhard Dueck and Corny Unger started making cheese in 1936, they probably never dreamed their baby would win so many awards,” notes Rob. “Or that we’d ever be making cheeses like Red Hot Chili Pepper Jack, Black Truffle or Madagascar Green Peppercorn cheeses either!”

“Exactly,” explains Jason, “but that’s the way things work here: ideas come from everywhere in the company and we sit down, give them a good think and act on them.”

“And it’s worked pretty well, if I can say so myself,” adds Rob. Judging by the number of awards they’ve racked up and how sales have grown steadily, especially in the last five years, one could consider Rob the king of understatement.

Their philosophy is simple: a successful company, a tight-knit family and a winning sports team all operate the same way and learn to work together. “You need balance. Just as different foods go well together during a meal, people get along in a group. That’s what we’ve got here,” says the chef.

Speaking of balance, they were both impressed by how well their new Edam came out. While Rob, the self-confessed Marble Cheddar nut, has high hopes for their new marvel. Jason, huge fan of their Smoked Jalapeno Jack, has high expectations. Two ways of thinking, one shared passion.

Finally, one of them suggests we do some sampling to let their guest decide how spectacular their products really are. The guest’s day has just been made.