“Record holders of the world’s biggest farmhouse cheese: 550 kg!”
In the heart of the Alblasserwaard lies the Korevaar family farm. Brothers Gerard and Theo — fourth-generation farmers — run the business together with their partners, Tineke and Jonette. The next generation is already stepping in as well.
Together, they care for one hundred dairy cows, a small group of pigs, and make their traditional Boerenkaas six days a week. Their love and care for the animals, and their passion for cheesemaking, all come together in one final product: a smooth, young Gouda-style Boerenkaas — and a world record to match.
the cooperative
The Korevaar family has been a member of the cooperative since 1970. Even before that, they were already sourcing animal feed through the co-op, which eventually led to supplying cheese and officially becoming members.
When the farm was passed down from father to sons, Gerard and Theo chose to stay with the cooperative. For them, the guaranteed sales and professional guidance offered by the co-op provide a sense of stability and trusted support.
world record
The farm was built 43 years ago at its current location as part of a land consolidation project. By adding a cheesemaking facility right away, the family could continue producing cheese year-round — even in winter, when the cows returned to the barn.
Over the years, they’ve made nearly every cheese size and herb variety imaginable, but these days they mainly focus on 12-kilo natural cheeses. Still, there was one memorable exception: to celebrate the 100th anniversary of the cheese competition in Hoornaar, the family helped set a world record for the largest Boerenkaas ever made.
With a diameter of 1.60 meters and a weight of 550 kilos, lifting and turning the giant wheel was a real challenge — but it paid off. Not only did they create a delicious cheese, they also earned an official world record.
the future
With cows, cheesemaking, and pigs, the Korevaar farm has always been a traditional family business. Just like in the old days, whey — a byproduct of cheesemaking — is still used to feed their own pigs.
The next generation is already stepping up, with children Jonette, Gerco, and Jurian preparing to one day take over the farm. To preserve the business and its traditions for years to come, the rooftops are now covered with solar panels, and the family continues to explore ways to save energy through more sustainable use of equipment.
A new barn is also being built to give the cows even more space — all with the goal of ensuring that long after the fifth generation, many more generations of the Korevaar family can continue to farm here.
