Holland & Treherne

Explore Holland & Treherne.

The sister towns of Treherne and Holland are the quintessential summer day trip. Head out along Highway 2 in southwestern Manitoba to explore some history, get your artistic fix, work up an appetite on a trail, and fuel up at an iconic takeout joint.

1 See

The quirk factor is off the charts at Treherne’s Glass Bottle Houses. Made entirely of bottles, you’ll find a wishing well, chapel (with pews and a pulpit) and even a restroom.
Railway Ave. & Alexander St.

2 Learn

With a pioneer home and working blacksmith shop, the Treherne Museum boasts an eclectic collection of Prairie artifacts, including 140 models of firearms dating to the 1700s.
183 Vanzile St.

3 Eat

Make a beeline to the swooping letters of L&J’s Drive-In sign to tuck into a tender chicken burger and cactus-cut fries in the outdoor picnic area. Leave room for a brownie parfait.
54065 Hwy 2

4 Hike

The rolling hills connecting Treherne, Holland and Cypress River are a dream for photographers, painters and outdoorsy types. Pelly’s Lake Nature Trail offers particularly scenic views.
Provincial Rd. 449

Named after a postmaster (not the Dutch nation), the town is full of offbeat fun.

Holland Calling

5

The unmistakable sails of Holland’s windmill make it a must-stop roadside attraction and the perfect backdrop family photos and Instagram posts. Admire the tulips, have a picnic in the park or play a round of mini golf at the site honouring the community’s first postmaster and namesake, Arthur Holland.

6

Housed inside a super charming historic building, the Tiger Hills Arts Association prides itself on promoting visual, performing and literary arts in the region. There’s always something provocative in the exhibit gallery and the gift shop stocks pieces by local artisans and craftspeople.

7

Spice things up with a tasty samosa at The Hollander, the onsite restaurant of the Hollander Motor Hotel. Hearty fare with a helping of small-town hospitality is always on order.

Golden Prairie cheese.

Say Cheese!

It was a rainy Monday in October when Dustin Peltier and Rachel Isaak took a drive to Our Lady of the Prairies monastery near Holland. The married chefs and owners of Loaf & Honey catering company wanted to find out a more about the monk’s cheesemaking process. After three hours with the witty and well-read Brother Alberic, the pair yearned to carry on the Monastic style of cheesemaking. Here, Peltier shares some insider secrets about the company’s signature Golden Prairie cheese.

It sounds like Brother Alberic made quite an impression.

We left Our Lady of the Prairies buzzing with his enthusiasm. He told us he would be retiring soon and wanted an apprentice to keep the method alive. So, we decided we really needed to save this cheese.

Walk us through your own monastic cheese-making process.

We start with 240 litres of pasteurized milk from a nearby dairy and slowly heat it in a kettle. Then we add a culture, wait for about 30 minutes, add rennet and wait another 30 minutes. It turns into this beautiful, white pillowy cloud. We cut it into curds, scoop them into large wheel molds and pack it down. Over the next 60 days, the two-kilogram wheels are washed daily with brine and tucked into the aging room.

What makes Golden Prairie cheese taste so good?

Every part of the process plays a part—the method that’s been used since the 1700s is critical. Add to that good quality milk, the right culture, those daily brine baths, the right moisture level and aging the wheels. It all comes together in a kind of magical way.