“It's so wonderful to be able to make this final product right on your own property.”
This cooperative was founded in 1901 by a group of dairy farmers from North Holland.
In the Giessenburg polder, the Slob brothers make the tastiest cheese.
“The trick is to bring out the most beautiful flavors."
When the milk quota was abolished in 2015, several farmers joined forces.
Fifteen years ago, Ivonne Noordam contacted Kees Remijn. "Would you like to sell our cheese?"
Everything and everyone here goes back and forth by boat.
The farm has 350 cows and they are known for the Tynjetaler and the Gruttepier!
“We make incredibly creamy cheeses weighing 65 kilos."
You won't find more 'cheese family' than this!
The farm has a unique location, it is situated on the grounds of the Sint Paulus Abbey.
At one time they mainly made large cheeses, but the focus soon shifted to making small cheeses.
Farm 'De Vierhuizen' is located on the edge of the Green Heart of the Netherlands.
At Rotteveel they make artisanal farm cheese using the traditional crumb method.
“I thought then, my parents will continue making cheese for a few more years and then I will sell the cheese factory."
The 'farming' started eight generations ago and Joost is the fourth generation cheese maker.
“Come to the market in Bodegraven if you want cheese,” said Adrie's father.
With son Jurjan joining the family, the tradition continues and the love for cheese making remains alive and well.
Paula and Kees Hooikaas seem almost predestined for their profession; their surname says it all.
"We make organic cheese in the world-famous windmill area of Kinderdijk."
“Of course I won't reveal the secret of Le Petit Doruvael.”
Joost studied in Amsterdam and never thought he would take over the family business...
More than 200 dairy farmers deliver their milk here, which is then used to make cheese.
“The name Amalthea is a nod to Greek mythology.”
The cooperative has been part of the municipality of Staphorst for more than 100 years.
