Formerly attended all farmers in this region in the village. So do I. We lived close to the church. Each farmer had narrow lots behind his farm, which was three miles long. It was quite a trek to get in the back. In practice, this happened not so often, there was just mowed. Cows were hard to find, which entailed that there was no fertilization. Therefore, the land was barren, and they called that area the moor. Our current cheese farm - built in 1975 is- is on that piece of land, on the Heideweg. Along this road behind many farms are located in the polder, which first were in the village. We have a lot more space, and we have become the company that we are today: with a team consisting of three men and three women.
Our cheese farm, we also have a dairy shop. Here we not only sell farmhouse cheese, the store also serves as a taste panel. We think it's very important for example, how a new cheese is very popular and what is the opinion of our customers. Only then can we come to the farm cheese that is absolutely top.
We have 250 cows and 150 calves and I know them all. As one of our cows later milking than usual, then I know that something is wrong. Cows are in fact creatures of habit. If they deviate from their familiar pattern, then there is something wrong. I have also always hard time if one path must. I find that extremely painful. Because our cows, which is really my cluppie. We take care of them as best we can. Because what you give, you get that back. Good care and good food ensure good milk. And thus an excellent basis for our cheese.
Making cheese is actually two aspects: the real cheese making process and the work is wrapped around. Thera takes the first for its account and I am to work around it. I know how cheese works, but I could not. That I like to leave on Thera, she has that perfect fingers. They have also developed our own unique recipe.