At the cheese factory
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.
We are investigating how to get rid of gas and whether it is possible to connect to the current heat networks in our region for obtaining heat sustainably. We have also installed solar panels. And as soon as there is a proven innovation for our cheese factory that suits us, we will hook up.
In the cheese factory of CONO Cheesemakers, we use sustainable techniques to make our cheese. In this process, it is inevitable to use gas, electricity and water. Therefore, we try to...
At CONO Cheesemakers, we believe in cooperation for a sustainable future. We work on this shared ambition with our partners, from cow's mouth to store shelf. Our colleague Tijs Roeland, told...
This story was also published in the CSR 2023-2024 report, released Nov. 5, 2024. "There is always room for improvement" Reducing energy per cheeseTijs Roeland, manager of engineering & projects at...
Written by: Change Inc. That cheese making has an impact on the climate is well known to CONO Cheese Makers. And so the farmer cooperative, known for Beemster® cheese, has a big ambition: together,...
CONO Kaasmakers collaborates with Hoogheemraadschap Hollands Noorderkwartier for sustainable water purification CONO Kaasmakers and Hoogheemraadschap Hollands Noorderkwartier (HHNK) have found a sustainable solution for the wastewater released during the...
"We are a water factory" The climate is changing, sea levels are rising and groundwater levels are falling. So we must use water together in an economical way. In...