On December 6, 1979, the adventure of Kees Remijn, founder of Kaashandel Remijn, began. As a farmer's son, Kees had a passion for farming from a young age. After high school, he pursued a degree in dairy technology, further deepening his passion for dairy products. With his diploma in hand, he started working as a manager at a dairy factory. Yet, the entrepreneurial spirit remained.

After a few years, he decided to take the plunge and become an independent cheese merchant. With a car full of cheeses purchased from local farmers, he drove to customers himself, selling his products. His enthusiasm, knowledge, and passion for quality were an immediate hit. Within a few months, he had built a loyal customer base.

Initially, he stored his cheeses in the cellar of his house. But demand soon grew, and with it the need for more space. In Kerkdriel, he worked with specialists to set up a professional storage facility, fully equipped for optimal cheese aging.

Today, Remijn Cheese Trade has grown into a renowned wholesaler, known both domestically and internationally. The warehouse now holds over 250.000 cheeses and is highly regarded in the industry for its expertise and outstanding aging quality.

Kees Remijn, now 74 years old, is still active in the family business with the same passion with which it all began.

I still remember how Kees would sometimes come home tired and dejected after a long day at work. In the beginning, it was a real struggle. We had nothing to lose, but also everything to prove. Luckily, we were all hands on deck and young, so we just went for it. Our motto was simple: if it doesn't work out, we'll figure something else out.

At one point, we took over a cheese shop. We needed a stable income, something we could rely on. At the same time, that shop offered us a major advantage: we gained insider insight into what shopkeepers needed. What are their needs? What sells, and what doesn't? As a retailer, you can effectively capitalize on that.

The way we approached things back then wouldn't be possible now. Those were truly different times, when cheese shops were still very different, and the luxury segment only entered later.

Kees and I have witnessed all these changes firsthand. Over the years, we've visited countless cheese shops, both out of interest as shop owners and in our role as wholesalers. This way, we saw how the market was changing, what customers were asking for, and how the offerings were adapting. That was, and still is, incredibly valuable.

At 15, I started working part-time in a cheese shop. What began as a way to earn some extra money quickly grew into a true passion. I became fascinated by the world behind cheese: the flavors, the craftsmanship, the stories of farmers and makers. The cheese bug hasn't left me since.

Even during my studies, cheese remained a central focus. For my thesis, I delved into the future of specialty cheese shops in the Netherlands. After graduation, I had the opportunity to work at Remijn Cheese Shop in a sales role. I quickly realized how valuable my retail experience was. I knew what it's like to be on the other side of the counter, advising customers, and what a business owner needs from a supplier.

In 2019, I became co-owner of Kaashandel Remijn. Five years later, in 2024, I took over the company entirely.