''If you want to be different, you just need a bit of courage.''
Welcome to the Veluwe — and welcome to the Van Zeeburg family. A family that chose to take a different path from most farmers in the region, and as a result, is now one of the few still making Boerenkaas in this area.
Their distinctive way of farming and doing business defines the two generations who run the farm together. An authentic product, made in an unexpected location — because if you want to stand out, you’ve got to have a little courage.
the cooperative
When people think of boerenkaas, their thoughts often go straight to the Gouda polders. But this authentic product has also been made in the Veluwe since 1977. That was the year Bert and Wilbrand’s father decided to do something different—something more personal and closer to the consumer. He began making boerenkaas and even opened a small shop at home. In the early days, they sold their cheese directly to trader Izak Kruijt. When he retired, the family was introduced to the cooperative, which they joined in 1994.
veluwe boerenkaas
The farm has stood on the same spot in Doornspijk since 1865, but after more than 120 years, it was time for renewal. In 1987, a new farmhouse was built, followed by a modern open-front barn in 2013. Wilbrand is responsible for caring for the sixty-five cows, while Bert — with a passion passed down from father to son — crafts the Boerenkaas they mostly sell in their own farm shop.
In addition to their cheese, they also make other farm-fresh dairy products specifically for the shop, including yogurt, (butter)milk, quark, and butter. For the family, contact with customers — whether in the shop or during guided tours — is an essential part of what makes the work enjoyable.
Cheesemaking is different every time and requires precision and deep knowledge. That’s the charm of the craft, something the family — and Bert in particular — truly values and proudly shares.
the future
The family hopes to continue making their beautiful product at this wonderful location near the Veluwe for many years to come. One thing is certain: it won’t be up to them to stop. As long as they’re able, they’ll keep farming and making cheese in their own unique way
