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Ricochet – a TV production company for Channel 4 – broadcast a New Year Diet Special on 2 January 2017.
For this programme, they visited Holland because of the high consumption of dairy products, a diet fairly high in fat.
That’s how the producers came to visit De Groote Voort and enjoy Remeker cheese!
This short clip is an excerpt from the longer programme.
On Thursday 31 March the makers of Remeker cheese received a cheque for €12,500 from Secretary of State Martijn van Dam.
The award event took place in Hotel Theatre Figi, Zeist, The Netherlands.
The jury’s report
Business partnership De Groote Voort
Jan Dirk, Irene and Peter van de Voort
This partnership is a prime example of a headstrong company that is determined to do things its way in creating their own cheese, Remeker.
Everything on this organic farm with Jersey cows is ultimately focussed on taste. Everything, from how the land is used to the buildings, from what the animals are fed to how the cheese rind is made.
With this cheese Jan Dirk, Irene and Peter van de Voort have created and consolidated an extremely strong position in the market.
Everything about this company is an expression of their passion.
The Remeker concept is truly amazing. Each and every link in the production chain is sustainable. The cowshed, the shop, the ripening warehouse, even the reception area – they’re all a consistent part of a uniform picture.
The organisation is compact. Everyone clearly knows what part he or she plays.
Business partnership De Groote Voort is innovation.
The company gets support from Wageningen University in developing their ideas; a good example is the washed rind using their own ghee.
They have organised their own retail network of delicatessen shops.
Although the cost price of the milk is significantly higher, that is more than compensated for by the selling price of the cheese.
The margin is exceptional. And without any increase in size, they’ve managed to triple their turnover.
De Groote Voort has acquired a highly respectable reputation among top restaurants and delicatessen shops.
On behalf of the jury, Albert Jan Maat
Zeist, 31 March 2016
Although in Dutch, the clip below gives a lively impression of the excitement of winning this prestigious award:
The ‘Natuurpakhuis’ (literally, natural warehouse) was opened on 2 April 2015 by Annemieke Traag, representative of the Province of Gelderland.
This festive but at the same time significant step in the business development of Remeker cheese took place in Lunteren at the dairy farm and cheese production facility of De Groote Voort.
This innovative warehouse (a modern version of the so-called ‘cheese cave’) has been constructed using all natural materials and processes. The aim is to create the perfect environment where ripening processes can be experimented with, specifically for washed rind cheese such as Remeker, where ghee is used to form the rind.
This new ripening warehouse was jointly funded by the Province of Gelderland and commercial companies such as
Oost NV and RCT ‘De Vallei’ that together supported De Groote Voort in developing this test facility.
A local consortium of companies including De Groote Voort, PS Koeltechniek and Bouwbedrijf NAP worked together to ensure the successful completion of the construction.
Wageningen University, with its focus on the theme ‘healthy food and living environment’, is currently carrying out scientific research into the taste of cheese by measuring the aromatic substances in both the cheese and the washed rind.
Along with all other information gathered in this unique testing facility, the results of the University studies are freely available.
Artisan producers and affineurs (specialists in ageing cheese) are welcome to visit the testing facility to learn about new developments, so as to support the production of better cheese under sustainable conditions.
The facility was first opened to the public on 15 May 2015 between 3 and 8 p.m.
Would you like to know more about the testing facility?
Please get in touch by email.