Inside the cheese factory - CONO Cheesemakers

In the cheese factory of CONO Kaasmakers everything revolves around quality and sustainability. With energy-efficient processes, renewable energy and waste minimization, we work on a production that is good for both people and the environment. This is how we make the tastiest cheese with respect for our planet.

304400 ^m³

Gas savings

20.000 ^{cubic meter}

Process water saved

12,50 ^%

Reduction through reuse of water

Gas Reduction

Our production site currently requires gas; we want to move away from this.

By being smart about peaking, waste heat and electrifying, we save, in the meantime, more and more each year.

Water Treatment

In making cheese, we need a lot of water. Our wastewater has been given a new, functional purpose.

Reuse of energy

We use our energy as optimally as possible, reuse residual heat and cold, and aim to consume less and less each year.

Sustainable cheese making

One of the most sustainable cheesemakers can be found in the Beemster.

We are constantly working to become more sustainable, without compromising on taste and quality.

Gas

At CONO, we have already saved 304,400 m³ of gas thanks to smart technologies and are working further on electrifying to get rid of gas.

Read Mark's story on gas reduction CONO wants to get rid of gas

Water

Our wastewater feeds the bacteria during purification, thus enhancing the purification process. This gives the cheese factory a 12.5% CO₂-eq reduction. A win-win situation for both parties.

Read Tijs' story on water purification Mark tells more about water conservation

Energy

"No waste of energy, as well as milk and other raw materials. Just right the first time." The goal is to use 2% less energy each year to produce the same amount of cheese.

Read Harco's story about reusing energy Wondering how CONO makes cheese and saves energy?

Sustainable cheese making

Making cheese requires heat. The heat used by the cheese factory is reused as much as possible.

"We are constantly working to reallocate the heat left over in the process. We store all the heat that remains in a large tank. The moment a cold stream needs to be heated, we first use the residual heat from the tank. With the 'free' heat from our residual streams, we heat other streams again." Whey is one such residual stream from cheese making.

CO2 offsetting

To make cheese, we use the latest and most economical equipment and are as efficient as possible with the use of heat, cold and water. Furthermore, numerous smart techniques have been applied with which we aim to save at least 2% energy and water annually.