Ask Our Experts

Gil Dueck, Master Cheesemaker

Gil has been crafting quality cheese products at Bothwell Cheese for over twenty years. He knows the production process inside out. He studied Cheese Technology at the University of Wisconsin and Dairy Production at the University of Manitoba. He'll be happy to answer your questions about how cheese is made.

SUBMIT A QUESTION TO GIL

SAMPLE Q and A:

Q. What is the colouring made from that you use in your cheese? - Nestor Theodorou, Killarney, Manitoba

Gil says:

Bothwell uses an Annatto based colour in their orange Cheddar Cheeses. Annatto is a seed from the achiote tree commonly found in Latin America. Annatto has a similar molecular structure to Beta-Carotene, the substance that naturally makes carrots orange.

Jason Wortzman, Chef

Our Marketing Director is also an internationally trained chef with over fifteen years of experience running a range of kitchens from small bistros to five star hotels worldwide. He has brought his eclectic tastes to Bothwell Cheese by creating many of our own award-winning specialty cheeses. Let Jason help you create that perfect dish using Bothwell Cheese.

SUBMIT A QUESTION TO JASON

SAMPLE Q and A:

Q. I love serving bruschetta or toasted panini as an appetizer or light Snack with drinks for friends but I'm tired of the standard toppings. Can you recommend an interesting savoury appetizer using one of your specialty cheeses that would wow my friends and family? - Kathy R., Meaford, Ontario

Jason says:

Try caramelizing some green apple slices with a little butter in a skillet until golden brown. Top your panini with diced grilled chicken, our Bothwell Smoked Gouda and the caramelized apple. Bake until cheese is melted, top with a few snipped chives, serve and enjoy.

Gina Sunderland, MSc, RD

The good news is out! Studies show that cheese is great for your health. Gina Sunderland is a Registered Dietician based in Winnipeg, Manitoba. She provides the most current nutritional information on CityTV and CBC as well as a number of radio stations nationwide. Let her answer your questions about how cheese can become an integral part of your healthy eating habits.

SUBMIT A QUESTION TO GINA - PLEASE NOTE THAT WE MAY USE YOUR QUESTION ON OUR WEB SITE TO PROVIDE ACCURATE INFORMATION FOR OUR OTHER CHEESE LOVERS!

SAMPLE Q and A:

Q. I've heard that cheese is better than an apple to end a meal because it is better for your teeth. Is this true? - Wendy Parker, Winnipeg, Manitoba

Gina says:

Studies show that cheese is very good for your teeth. The calcium and phosphorous help prevent mineral loss. The savory flavour encourages the production of saliva which washes sugars from around the teeth, and the fatty acid content discourages bacterial growth. Also, there's no sugar in cheese. Apples do help remove bacterial plaque, but contain sugar and acid, both of which contribute to decay.

Perhaps the ideal solution is to eat an apple to clear away the plaque, followed by some cheese to clear the sugar and acid from the mouth.