__________________________________________________________________________________________ CONO
Kaasmakers we are . Besides ensuring that our cows graze outside as much as nature allows , we still produce our cheeses traditionally by handstirring the curds . The cheese master alone decides when it ’ s time to move onto the next phase of production , as time is a central quality to our products . Taste takes time , and if our packaging says 24 months , it means 24 months of real aging on wooden boards .
“ Sustainability is in our DNA ,” Jerry adds . “ We were the first dairy company in the Netherlands to offer premiums to farmers who could match our environmental guidelines . Our farmers don ’ t always look at the world in the same way , but everything they do is always focused on caring for their animals and land , and the overall environment . It feels great to be recognized for these achievements by Dutch consumers in the sustainable brand index where Beemster cheese has been ranked as the most sustainable cheese brand for four
years in a row now .
Reducing energy consumption
“ The business relies entirely on green renewable electricity , which our farmers partially provide through wind and solar . Besides water and heat , however , energy is a major focus of ours , as we still use a large volume of natural gas . We are currently deciding whether to replace this by completely electrifying our processes or switching to hydrogen , but unfortunately , these things don ’ t happen overnight . For the time being , we are
foodchainmagazine . com 71