All our farmers participate in pasture grazing

As soon as the ground is dry enough in spring and there’s plenty of fresh, juicy grass, our farmers’ cows head outside — for at least 120 days a year, six hours a day. This is called full pasture grazing.

Pasture grazing supports the cows’ natural grazing behaviour and strengthens their immune system. Fresh grass also leads to softer fats and more protein in the milk — and you can taste that in the smooth, supple texture of our cheese.

It also helps reduce methane emissions, as manure and urine are spread more naturally across the land, rather than concentrated in one place. In this way, pasture grazing contributes to our sustainability goals.

All of our farmers participate in monitored pasture grazing under the Stichting Weidegang (Pasture Grazing Foundation), which is why all our cheeses proudly carry the official pasture grazing logo.