Making cheese is a hobby that has “gotten completely out of hand” for cheesemaster Henk. Henk has been at CONO for 33 years. He and Pieter both have a couple of talented young cheesemakers at their side, who are observing and learning the tricks of the trade. Cheese is alive, Henk says, so it’s not something you can learn about from a book. That’s how the tradition of cheesemaking lives on at CONO, and the recipes for our cheese remain a well-kept secret.
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