Ten years ago, Her Majesty Queen Máxima opened the doors of the new cheese factory, 'the New Time' in the Beemster. An ambitious project with which CONO Kaasmakers took an important step into the future. Since then, we have challenged ourselves time and again to innovate and improve the offering, resulting in a unique position in the dairy market and, of course, the tastiest cheese.

By now the new cheese factory has been in the Beemster polder for 10 years, a good time to look back. It all started in 2008 with the design of the cheese dairy 'De Nieuwe Tijd'. The new building had to fit in the characteristic polder landscape, which is also a UNESCO world heritage site. The building fits perfectly into the landscape, with long, straight lines and made as much as possible of sustainable materials. Not only has the design been given a lot of thought, reuse of waste heat, energy savings and reduction of water consumption have also been included.

Opening by Queen Máxima

Where more than 110 years of cheese had been made in "De Tijd," the existing cheese factory, with the completion of the building in 2014, it was possible to start making the first cheese in the "new building. This happened under great interest on Friday, June 27, 2014. We were very honored that the official opening of the new cheese factory 'De Nieuwe Tijd' by Her Majesty Queen Máxima, took place on November 13, 2014.

Taste first and foremost

With brine, which was more than 100 years old and had been moved to the new cheese factory, cheeses were made weekly from then on. A process of learning and fine-tuning, because the quality and taste of the cheeses had to remain the same. This was done on a small scale. The cheese making would only be transferred, when the quality, taste and malleability was equal to the existing cheese factory. Including the challenge that this would remain the same for all ages of cheese, which mature naturally, from young to extra old.

The last cheese in the old building

During 2016, it was time to completely shift cheese making to the new cheese factory. On Sept. 2, 2016, the very last cheese was produced in the old cheese factory, after which everything was transferred to the new building.

For example, a cheese factory has been established that is sustainable and where the tastiest cheese is still being made. Of course, we in the Beemster are extremely proud of that. Positive for future generations.