Today you can still taste the difference in cheese that is made with fresh, locally-produced milk. There are absolutely no modified milk ingredients, fillers or preservatives. Dairy farmers still deliver their milk directly to Bothwell Cheese, one of the few remaining Canadian artisanal cheesemakers still thriving today.

Our serene facility in rural Manitoba makes award-winning cheeses ranging in variety from traditional cheeses like Gouda and Cheddar to specialty creations like Madagascar Green Peppercorn and Smoked Jalapeno Jack. By continuing to craft artisanal cheese through a vital link with the local community you can be assured that only the very best cheese carries the Bothwell name.

About Our People

Bothwell Cheese keeps time-honoured traditions alive by drawing on the wealth of talent and experience of its dedicated people. We respect and nurture our style of cheesemaking that has been passed down through the generations since 1936. With our team devoted to this tradition we are able to continue to produce the highest quality artisanal cheeses.

Gil Dueck, Master Cheesemaker Gil grew up on a dairy farm in Southern Manitoba. He has been crafting quality cheese at Bothwell Cheese for over twenty years. Gil has studied Cheese Technology at the University of Wisconsin and Dairy Production at the University of Manitoba. He understands and has a true passion for the cheese making process from the gate to the plate.

Rob Hiebert, Plant Manager Our resident expert in plant efficiencies, Rob has been a part of Bothwell Cheese for over sixteen years. His family history at Bothwell Cheese goes back to its origins in 1936. A specialist in cheese making processes, Rob has studied cheese making at the University of Wisconsin and the University of Manitoba. Like most of the people at Bothwell, Rob lives, breathes and sometimes even dreams about cheese.

Jason Wortzman, Director, Sales and Marketing Chef Wortzman brings to Bothwell Cheese a background rich in culinary expertise and food development. Our Director of Sales & Marketing is an internationally trained chef with over fifteen years of experience running a range of kitchens from small bistros to five star hotels worldwide. He brings his global experience to the table by creating many of our own award-winning specialty cheeses using exotic ingredients he's sourced worldwide. Jason leads spirited demonstrations nationwide on Bothwell's range of cheeses and knows intimately the needs of chefs and specialty food retailers working in the food industry today. He brings an insider's knowledge and love of cooking to everything he does, from customizing products for chefs to advising clients on a wide variety of cheese and food related subjects.

Ivan Balenovic, President and CEO In September of 2002 Ivan along with a venture capital company purchased all of the assets from the co-op and assumed his present position. Ivan's vision and strong leadership have enabled Bothwell Cheese to expand its markets while maintaining and nurturing a strong tradition of quality. Ivan claims that the primary reason for Bothwell's success and growth is the extraordinarily high level of commitment and excellence exhibited by its dedicated and loyal employees each day.