Over 100 years of traditional cheesemaking on our own farms

Craftsmanship, family, and milk from our own cows — that's how we make cheese.

In the heart of the Netherlands, nestled between meadows and waterways, the farmers of Coöperatie De Producent work. Since 1915, we have been processing fresh milk into cheese and other dairy products on our own farms. No anonymous factory production, but traditional craftsmanship, with knowledge passed down through generations.

Each farm is unique. Some of our members produce raw milk “Boerenkaas” with the European Protected Designation for Guaranteed Traditional Speciality (GTS), while others go for thermisation or pasteurisation. Some use animal rennet, while others choose plant-based or microbial alternatives. This diversity is our strength: together we make consistent high-quality products – always with respect for people, animals, and the land.

What unites us? We are all farmstead cheesemakers. We milk our own cows, make cheese on our own farms, and bring it together to our maturing warehouse in Moordrecht. From there, our cheese finds its way to connoisseurs in The Netherlands and abroad—a tradition that began during the First World War and that, if it’s up to us, will continue for at least another hundred years.

Telling the story of Coöperatie De Producent means telling our stories — more than twenty family stories, many of which span over a century of cheesemaking, with knowledge passed down from generation to generation.