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Every cheese begins life as a curd, but only select batches of cheese curds will end the journey sprinkled atop french fries and smothered in gravy.
La Poutine Week returns to Winnipeg on Saturday. Bothwell Cheese has been making extra cheese curds to prepare for the uptick in demand. More than a dozen of the 66 participating restaurants have listed Bothwell cheese curds as a key ingredient in their gooey creations.
“We do notice the increase in sales,” says Lynne Foy, brand manager for Bothwell Cheese. “We’ll alert our operation staff that it’s Poutine Week... we want to make sure we can do an extra production of cheese curds leading up to the festival.”
The production facility in New Bothwell has three vats of cheese going at a time. Milk is poured into the vats and stirred until it curdles. The resulting curds are either...