"I like the fact that, as a starter, I can develop in this way. That I get the space and a lot of responsibility to carry out my ideas."
"I like that I can develop myself. That I get the space and a lot of responsibility to carry out my ideas."
At CONO you get the space to develop yourself
I make sure that the quality of the cheese is good and that the cheese has the right composition (moisture, fat, salt). We have the cheese tested for this and if necessary we adjust the composition. Milk is not the same all year round because there are a lot of variables in the cheese process. For example, the fresh grass that CONO cows eat has an important influence on this.
Every week, twelve colleagues from different departments inspect ten cheeses. I decide beforehand which cheeses we will inspect, prepare them, drill them and hand them out. Then there is a discussion about what we think and I document the results.
I like the fact that I can develop in this way. That I get the space and a lot of responsibility to carry out my ideas. When the director is there, he walks around in the morning and asks everyone how they are doing. That is special. He also always asks about the progress of a big project I'm working on.
Although I always buy my cheese here in the Beemster, I always walk past the cheese shelf in a shop. Then I look at the state of our cheese and that of the competition. I cannot resist that.
