Our History

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. Our Feta Cheese is now sold coast to coast, with most of it going to Restaurants and Cheese cutting facilities. Crystal Springs has been a labor of love and a family passion.

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. We also added a large yogurt vat that same year.

We expanded again in 2018, adding a 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. We also have a four season patio where you can sit back and enjoy some good food in the quiet countryside.

In the summer of 2018, we were also approached by Hennie and Tinie Bos, the owners of Bles-Wold yogurt (Lacombe, Alberta). They were hoping to retire, and were hoping that we would be willing to take over and continue the brand that they worked so hard to establish. After considering their proposal for some time, we decided that this new Venture would be a good fit for our company.

On March 1, 2019, we officially acquired the brand and Bles-Wold moved into our facility. After some time we realized that marketing 2 brands was very difficult and confusing, and since Bles-Wold had a must larger retail presence than our Artisan cheese line at that time we decided that all of our retail products would be branded under the Bles-Wold brand only.

Another exciting milestone for us was in December 2021, when our entire herd of cows finally became 100% A2A2! You can read more about this in the “Why A2 Milk” section.June 5, 2025 marked 20 years in operating for our company.

Over the past 25 years we have embraced the challenge of bringing the finest cheese and dairy products into the market starting from scratch. Cheese making is an art and is our passion!Along with our founder Evert, his sons Jacco and Harvey operate the cheese factory. Until 2024, his son Theo ran the attached dairy farm, but since then he has purchased his own farm and is now milking Water Buffalos and processing some of the milk. Some of their cheese is now made in our factory as well (Peaks Pasture)

Along with our founder Evert, his sons Jacco and Harvey operate the cheese factory. Until 2024, his son Theo ran the attached dairy farm, but since then he has purchased his own farm and is now milking Water Buffalos and processing some of the milk. Some of their cheese is now made in our factory as well (Peaks Pasture).

Along with our founder Evert, his sons Jacco and Harvey operate the cheese factory. Until 2024, his son Theo ran the attached dairy farm, but since then he has purchased his own farm and is now milking Water Buffalos and processing some of the milk. Some of their cheese is now made in our factory as well (Peaks Pasture)