Family Kool

For 200 years, the Kool family farm in Stolwijk has been in operation. Today, it is run by Janna and Leo Kool, making them the sixth generation to manage the dairy farm. Both Janna and Leo come from families that have been making cheese on their own dairy farms for generations.

Cows 

The Kool farm is home to 330 dairy cows, all lovingly cared for by Leo and Janna with rhythm and routine. With no less than six milking robots, the cows are milked daily, producing approximately 10,000 liters of milk per day.

After milking, the milk is quickly cooled to maintain its purity, which enhances the flavor of the cheese. The milk tank can hold 12,000 liters. Once full, the milk is used to make cheese.

Cheese making

These 12,000 liters of milk are processed into cheese within 36 hours. The rapid processing makes the cheese exceptionally creamy and flavorful.

The milk is mixed with starter culture and rennet, which separate the solids from the liquid (whey) through coagulation. After coagulation, the whey is drained, leaving behind curds. The curds are placed into molds, giving the farmhouse cheese its round shape, and then pressed.

After pressing, the 16 kg cheeses are soaked in a brine bath for about three days before being placed on tables to dry and receive their first coating layer.

The final step in the process is aging. The cheese is matured under optimal conditions until it reaches the perfect age for sale.