Remeker Cheese

How beautiful farming can be!

Jan Dirk & Irene van de Voort

How beautiful farming can be!

Jan Dirk & Irene van de Voort

When farming becomes #lovemadevisible. In The Netherlands are about 17.000 dairy cow farms of which 330 are organic. 15 of them don't use antibiotics. 1 makes cheese from this milk ... prize-winning cheese.

On this traditional Dutch farm, cheese is made as Nature intended. The only milk they use comes from their own Jersey cows and is unpasteurised. The resulting cheese is 100% organic – including the rind, made from our own ghee – and just a short dip in the brine vats ensures that it is ideal for those who are on a reduced salt diet.

Since 2004 the cows are totally free of antibiotics, receiving – where necessary – purely natural remedies.

Their best daily medicine is their diet of grass and clover, along with the rich variety of other herbs that belong naturally to their pastures. Occasionally they get a treat of raw oats, rye and other unrefined grains.

The meadows where the cows graze are fertilised with the straw-rich manure from the deep litter cowshed that was specially designed for cows that are allowed to keep their horns.

Remeker Cheese

“What happens if you stop using antibiotics? If you do not vaccinate your cows at all? And what happens if you make cheese from raw milk? Farmers Jan Dirk and Irene van de Voort asked these questions, since they don’t believe in technical solutions which they see as causing more problems. When in 2004 they quit using antibiotics they discover how bad the cows are. The beginning of a long search towards a natural cycle.

New questions arise like how to make soil, grass, and cow healthy again. For their answers they start from the idea that everything can be found in nature and solutions will have to be found there. With experiments, recovering lost knowledge, innovations, and with learning by trial-and-error, they manage to recover the natural cycle.

The result is a unique farm, free of antibiotics, where healthy cows live without vaccinations, in an ecological balanced field which keeps surprising scientists, and where cheese is made which restaurants offer as exquisite food”.

Ivo Valkenburg

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