Making cheese is in their genes.
In the heart of the Krimpenerwaard, in the village of Stolwijk, live Leo and Janna Kool. Cheesemaking has been part of their family for six generations, and for centuries, true Stolwijker cheeses have been made right here.
the cooperative
The Kool family’s membership in Coöperatie De Producent goes all the way back to Leo’s grandparents — the fourth generation. By remaining members even when cheesemaking was temporarily put on hold, they were able to resume deliveries quickly and easily once production restarted. It also meant Leo’s father no longer had to bring cheese to the weekly markets himself.
Janna also grew up on a farm — in fact, right on the very site where the cooperative’s current warehouse now stands, on the edge of Gouda in Moordrecht.
Stolwijk cheese tradition
After a period of inactivity, cheesemaking on the farm was revived by Leo’s mother. With her passion for the craft — and generations of cheesemaking in her blood — Leo was raised in the midst of it. Janna, too, grew up in a cheesemaking family, so it was only natural that the two would continue the tradition together.
As was common in earlier days, they initially made cheese only in summer, when the cows were out on pasture. But when a freestall barn was built, the back of the farmhouse was converted into a cheesemaking room, allowing year-round production. As demand grew and the space became too small, they built a new cheesemaking facility in 2017, making the process easier with more modern equipment. In 2019, they also built a new barn to provide the cows with more space.
Together with a small team of dedicated employees and the occasional intern, Leo and Janna still find great joy and satisfaction in cheesemaking. In their large, modern 12,000-litre drainage vat, they produce both Boerenkaas and Farmstead Cheese. When making 8-kilo wheels, they lift out 156 cheeses in a single batch. They also make 5, 12, and 16-kilo wheels, in both natural and herb-infused varieties, depending on customer preferences.
Their true specialty, however, is hole cheese — an authentic Stolwijk-style cheese with holes, developed in collaboration with the cooperative and named Goldammer. It’s beautifully creamy, with a mild, sweet flavour — and a true point of pride for the Kool family.
the future
Leo and Janna’s children are already helping out on the farm from time to time. They love being outdoors and enjoy talking about farm life and cheesemaking. It’s safe to say the cheesemaking genes have once again been passed down.
Sustainability is important to the Kool family. The rooftops are lined with solar panels, and the cows are fed with a focus on reducing protein levels — without sacrificing milk production. The farm is also actively working to lower its CO₂ emissions.
Animal welfare is equally important. Like many farmers in the area, Leo participates in ditchbank and meadow bird conservation by delaying mowing to protect nesting birds. Nesting boxes have also been placed throughout the farm and surrounding fields.
And it won’t stop there. The family is always looking for new ways to farm more sustainably — to ensure the business is ready for the future and can one day be passed on to the next generation of the Kool family.
