Jason Wiebe Dairy

The weather has been warmer lately, and things are greening up around the farm. While it may be a little early to say we won’t have any more cold weather, spring is just around the corner. Here at the dairy we have been saving our whey from cheese-making for about a month now.

Before this, our whey ended up on the fields as fertilizer for the next crop, but now we are feeding it to the cows and heifers as part of their ration. Both Jason and I like the faster turnaround of using the whey in a productive and conscientious manner. We have been able to adjust some of the amounts of other feeds for the cows, and it gives us another incentive to make cheese! 🙂

Jason Wiebe Dairy made headlines this week! Well, at least we were featured in the business section of a local newspaper, the Hillsboro Free Press. The article provides some information about how our operation started, gives a basic description of how 5500 lbs. of milk becomes 580-600 lbs. of cheese in our plant, and also shares some of the exciting recent developments as Wiebe Dairy continues to strive to bring consumers a high-quality delicious product from our family farm to your table. So, go ahead and enjoy some of our cheese, and while you are at it, check out that article.

I would like to just briefly introduce myself. Aaron Herbel is my name, and I’ve worked here at Jason Wiebe Dairy since September 2007 (Almost 5 years ago… Wow! Time flies when you are having fun). Anyways, I guess my official title here would be Assistant Cheese Maker, and if it has something to do with the cheese plant here, I have at least helped with it. I manage our inventory and the packaging operation in addition to helping Jason make out tasty cheeses. Or I even find myself milking the cows from time to time, although I am more at home in the cheese plant. Well, now you know a little more about me and maybe you will get to hear more about what I am doing as time goes on.