Born in Sarnia, Ontario, Ian Treuer, dreamed of being a Paleontologist; little did he know that he would grow up to make cheese for a living. Growing up the cheese that he ate came from a shaker or in a jar with Whiz on the label. It wasn’t until he was on a trip to Europe when he was 13, did he realize that he wasn’t eating real cheese. There is something about eating raw milk Camembert de Normandie in France that is life changing.
About 10 years ago Ian was looking for a hobby so he started to research how to make cheese. This hobby lead to great experiences working with the Cheesepalooza project, a worldwide home cheese making project, teaching for Continuing Education Programs in Edmonton and Grande Prairie Alberta. He also had the opportunity to work part-time for a local cheese maker as a cheese maker and helping out at farmers markets. In June 2015 he was a coordinator and judge for the first ever Canadian Amateur Cheesemaking Awards that were held in conjunction with The Great Canadian Cheese Festival in Picton, Ontario.
In March of 2016 his dreams of becoming a professional cheese maker came true with the incorporation of Winding Road Artisan Cheese Inc. He rose to the occasion and developed the cheeses that are part of the Winding Road Artisan Cheese line, and if you let him, he will talk to you at length about their process and meaning behind the names.
Currently he lives with his family on site at the Winding Road Facility outside of Smoky Lake, Alberta. He fishes badly, golfs poorly, runs slowly and really loves his job.