In 2002, CONO Cheesemakers was the first dairy cooperative to award its farmers a premium for pasturing. The fact that no other dairy processor in the Netherlands offered this kind of premium shows what a leap forward this is in terms of the quality of animal welfare, sustainability and milk.
It’s pleasant for the cows to be able to graze and rest in the pasture. Cows are grazers. Fresh grass is healthy and nutritious. Cows that graze in pastures display more natural behavior, feel more at ease, and are consequently healthier.
Cows grazing in the meadow exhibit more natural behavior , are ' comfortable in their own skin " and therefore healthier.
In 2002, CONO Kaasmakers was the first dairy cooperative in the Netherlands to give its farmers a premium for grazing. That this was a qualitative leap forward in terms of animal welfare, sustainability and quality of the milk is clear from the fact that almost every dairy processor in the Netherlands currently offers such a premium. While in 2019 nationally 83% of all Dutch dairy farmers put the cows outside, at CONO more than 94% of dairy farms met the pasture norm. Last year, the pasture cows at CONO grazed an average of 182 days of an average of 10 hours in the pasture.
When cows eat fresh grass, this has a positive impact on the cheese. Fresh grass means richer, tastier milk, and you can taste it. We want to make the most delicious cheese in the Netherlands. A top-quality cheese that’s rich in taste and texture. The quality of the milk is crucial for the ultimate unique taste and “texture” of our cheese. We consciously use the very best ingredients during the entire process, from cow to cheese. So that includes pasture-grazed milk! We also work in a traditional way, using artisanal elements and natural ripening on wooden shelves. This takes more time and effort, but it results in the most delicious