Crystal Springs Cheese

Evert and Jannie Beyer realized a dream when back in May of 2005 they purchased Crystal Springs Cheese. They had always wanted to own a dairy manufacturing facility. After responding to a classified ad in a local industry magazine this dream became reality. The first few years was spent working on Feta and Gouda, expanding the company customer base and perfecting the art of making cheese. The main

focus in these early years was in the Foodservice sector, providing Feta cheese for customers coast to coast. Crystal Springs has been a labor of love and a family passion. Along with our founder Evert, his sons Jacco and Harvey operate the cheese factory and son Theo runs the dairy farm. Evert is involved in the day to day operations of Crystal Springs Cheese and enjoys working with our loyal client base and bringing on new clients. Jacco joined in 2005 and is our Process Manager and Cheese Maker and is a graduate of Guelph University, where he studied cheese making. Harvey joined the company in 2012 and is currently Product development and Operations Manager, as well as involved in working with Sales and Marketing. Theo runs the Dairy Farm, he is responsible for the well-being of 100 happy cows. Happy cows and top quality milk is the number one priority for top quality dairy products, and Theo’s passion is making sure this is achieved. The original facility was 7,000 square feet and in 2014, with our dairy products in high demand, we expanded to 14,000 square feet. Our newest expansion, which opened in December 2018, is a new 650 square foot retail space and deli restaurant. The space is open to the public and is a wonderful place to come and enjoy our cheese. The feature design includes three large viewing windows into the factory to see just how we make such delicious cheese. In the spring of 2021, we hope to open our new four season patio, to give our customers a place to sit back in the quiet countryside and enjoy our cheese, good food and hopefully local craft wine and beer as well. In March 2019, we took over Bles Wold Yogurt from the Bos Family in Lacombe, AB. We moved the yogurt making operation over to our plant in Lethbridge, and embraced the challenge of continuing on the Bles Wold tradition of fresh, quality farm yogurt. You can find out more about this part of our story on the Bles Wold page or www.bles-wold.com