“Good cheese starts with good milk.”
Tucked close to the Nieuwkoopse Plassen lies the farm of René and Kitty Wahle. They know all too well that running a farm requires flexibility — and that unexpected circumstances can have a major impact on daily operations. When staffing issues brought cheesemaking to a halt, all the milk had to be sent to the factory instead. But now, things are looking up. Production is set to restart soon, and René will be back to doing what he loves and does best: turning his milk into delicious Boerenkaas.
the cooperative
René’s parents became members of Coöperatie De Producent back in 1970. They had already come into contact with the cooperative through the feed mill and financial services, so becoming a member was a logical step — especially since René’s father had a strong cooperative spirit.
When René took over the farm, he remained a member, and to this day, he brings his Boerenkaas to the cooperative each week. Cheesemaking has been on hold for a while due to circumstances, but production is expected to resume in early 2025. René will once again be making his lunch-sized cheeses, 5-kilo herb cheeses, and the occasional 12-kilo Gouda-style Boerenkaas — and delivering them weekly to the cooperative’s cheese warehouse.
craftsmanship on peat soil
The area around the Nieuwkoopse Plassen was once a major site for peat extraction. Because digging continued below sea level, large and deep lakes eventually formed in the excavated land. Toward the end of the 18th century, these polders were drained, opening up new farmland for the people of Nieuwkoop and Zevenhoven.
One of the farmers who settled here was René’s grandfather. Nearly a hundred years after the land was reclaimed, he took over a farm from another farmer — laying the foundation for the business that exists today.
Currently, the farm is home to ninety dairy cows. The family also operates a second location nearby, where their young cattle are raised. Soon, their cheesemaking facility will once again turn fresh raw milk into true Boerenkaas.
Craftsmanship plays a vital role in the traditional process of making Boerenkaas. It takes real skill and experience to find the right balance and achieve the perfect flavour and texture. Great cheese doesn’t just happen — it starts with great milk. And great milk can only come from well-cared-for cows. That’s why René feeds his cows only grass and a small amount of concentrate, a choice he believes is key to the high quality of his Boerenkaas.
The future
From 2025 onwards, the Wahle family expects to fully resume their cheesemaking activities. However, with the farm located near a Natura 2000 nature reserve, the future remains uncertain. They are considering investing in sustainable electricity, but current regulations don’t clearly indicate which investments are worthwhile — and no one wants to end up locked into the wrong one.
Alongside their sustainability ambitions, René is also actively involved in nature conservation. He hopes to continue the work of his parents for many years to come — and is looking forward to once again making traditional Boerenkaas with his own milk and hands.
