“Winning cheese competitions is a great milestone, but what’s more important is making cheese that people enjoy.”
Welcome to the farm of Harry and Margriet van Schie. With daily determination and a deep passion for their work, they run their business together on a beautiful, heritage-listed farmhouse. They’re not easily discouraged by regulations or political uncertainty — instead, they focus on finding creative solutions to protect their plans and secure the future of their farm.
Margriet makes cheese four times a week, and it truly shines after a full year of ageing. The milk comes from around eighty cows, cared for by Harry with great attention. Not all of the milk is used for cheesemaking — part of it is delivered to the dairy factory.
the cooperative
The Van Schie family's membership in the cooperative began in 1991, when Harry’s father, looking for a more reliable buyer, was introduced to the cooperative through an uncle. When Harry and Margriet took over the farm from Harry’s parents in 1992 and started their own partnership, they continued the membership. Today, Harry plays an active role in the cooperative’s board, where he has served as secretary for several years.
a historic landmark
The Van Schie family farm, built in 1650, is a designated historical monument. That presented a challenge when they wanted to open a farm shop on-site. In order to preserve the original look of the building — a requirement for heritage status — they renovated the farm step by step. In 2010, the shop was completed and officially opened, allowing the entire region to enjoy their delicious cheese and other local products.
A few years later, in 2019, a cheese vending machine was added at the farm, so that customers would never have to go without cheese — not even for a moment.
passion for the craft
Four days a week, Margriet pours her heart into making cheese, using 16-kilogram cheese moulds and time-honoured technique. The milk that isn’t used for cheesemaking is delivered to the dairy factory. The recipe — a careful blend of their own milk, selected cultures, and rennet — results in a cheese that truly comes into its own after a year of ageing. After two weeks on the farm, the wheels are transferred to the cooperative’s warehouse, where they mature under ideal conditions.
Their dedication paid off in 2003, when they achieved national recognition at the Cum Laude Cheese Awards — their cheese was crowned the best Gouda Boerenkaas in the Netherlands. And the success continues: they recently won the public’s choice award at the cheese competition in Hoornaar.
Winning awards is a wonderful milestone, but for Margriet, the real reward lies in something else:
“What matters most is making a cheese that people truly enjoy.”
moving forward together
While Margriet is busy making cheese, Harry milks their eighty cows. Life on the farm only works when you complement each other — and when you’re both 100% committed to your shared purpose. Farming is more than just a job; it’s a way of life. The animals need care every single day, seven days a week — and that means being ready day and night.
At times, farm life can be demanding and challenging. But staying sharp and pushing forward is essential. Especially in today’s climate of political uncertainty, it’s more important than ever to stand firm in your values and your farm. Not to wait passively for new regulations, but to hold on to your passion — and keep running your farm with heart and determination.
