You haven’t properly “done” Cuisine & Cuvée, until you’ve sampled some fine wine and tasted some equally fine cheese. That’s why we are delighted that Bothwell Cheese is back again at Cuisine & Cuvée for their fourth year in a row.
Bothwell Cheese has been crafting premium, all-natural artisanal cheeses since 1936 in the small town of New Bothwell, Manitoba (about 25 minutes south of Winnipeg). Still family-owned and operated, the company started out as a local farm cooperative.
Sarah Ceccarelli, Manager, Trade Marketing proudly says: “We are cheese people, deeply rooted in history and tradition. Ninety-eight per cent of our ingredients come from within 100 km of where our cheese is crafted. Ours is a tradition of quality, award-winning products made with 100 per cent pure Canadian milk. Local dairy farmers still supply all the fresh milk for the cheese.”
Sarah is excited because this is the first year she will be attending Cuisine & Cuvée in person. “It supports a great cause and it is a fun event which benefits the community.” That fits right in with the Bothwell Cheese tradition.
Sarah is especially looking forward to offering a brand new product at Cuisine & Cuvee this year: “We just launched Canada’s first ever non-GMO Project Verified cheese. Our non-GMO Project Verified Medium White Cheddar has already won a British Empire award, scoring 98 points for taste, colour, quality and texture. We are stepping up our game and hope people are coming hungry!”
Make sure you say hello to Sarah while you enjoy your cheese!