A Culinary Journey through Europe

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The cheese way The pioneering spirit has prevailed: When entering the premises of DeJong Cheese BV in the Dutch town of Alphen, the visitor is surprised by the huge volume of goat’s milk that is processed at the company’s facilities day after day, made into wonderful fresh and soft goat’s cheese in many varieties. The dairy specialist has always been a pioneer in the cheese making industry and already concentrated on goat’s cheese at a time when dairy products from goat’s milk were not so common. www.european-food-journal.com www.european-food-journal.com
“Goat’s cheese is popular in the Netherlands and in the United Kingdom. In addition, we see increasing demand from other <strong>Europe</strong>an countries like Germany. On the whole, the market perspective for goat’s cheese specialities has experienced a considerable upsurge in the last few years,” points out owner and director Arjan de Jong. It was his father who started goat farming back in 1985. Only ten years later, the de Jong family decided to embark on cheese making itself, producing goat’s cheese from its own milk. When the demand for its cheeses grew, the dairy bought additional quantities of milk from other farmers. Today, some 15 goat farms supply about nine million liters of milk every year. “We stopped our own milk production in 2003 in order to focus exclusively on the production process, processing huger quantities,” says Mr. de Jong. “In 2011, we chose the name DeJong Cheese to better market our products internationally. By now, we already export 70% of our production.” DeJong Cheese is constantly on the lookout for new products and is able to adjust quickly to the demands of its customers. “We deliver to the food processing industry, among them manufacturers of ready-to-eat meals. Just think pizza, pasta and salads. In addition, wholesalers and the retail market are among our customers,” notes Mr. de Jong. The retail segment is still relatively new to DeJong Cheese. Here, the focus is on big supermarket chains rather than on small specialist stores. However, for its specialist clientele, the dairy has introduced a line called Alphenaer, a more artisanal cheese in selected ripening stages. “Only the best cheeses are selected by our specialists,” adds Mr. de Jong. The product focus is on fresh and soft goat’s cheese and on specialities like Brie and Camembert. “When our customers told us that soft cheese was hard to cut, we developed fresh goat’s cheese crumbles for salads and pizzas, and we have also designed our own machinery to meet product specifications,” stresses Mr. de Jong. As goat’s milk is harder to come by than cow’s milk, DeJong Cheese has also launched crumbled cheese from cow’s milk. In total, the company has three varieties in this product line: two made with cow’s milk and a third one that is made using goat’s milk. “These three have just been introduced with new packaging,” says Mr. de Jong. “A new brand called Supercheese will also be presented to the market. We will make Supercheese and our crumbled cheese varieties a success. Goat’s cheese is definitely gaining in popularity.” DeJong Cheese BV Het Sas 14 5131 RC Alphen The Netherlands +31 13 5081316 +31 13 5083301 info@dejongcheese.nl www.dejongcheese.nl www.european-food-journal.com
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