Caring for nature.
Flavor for the future.
We believe that the most delicious cheese starts with good soil, healthy cows, and respect for the environment.
Farming with an eye on tomorrow
As a family business, we don't think in quarters, but in generations. We want our children and grandchildren to be able to farm here in the future too. That is why we continuously invest in sustainability.
"What you give to nature, you get back in flavor."– Nico Berkhout
The future in the polder
Sustainability is woven into our entire process. From advanced milking robots to protecting meadow birds. We close cycles and innovate for both our business and nature.
Animal welfare first
Since 2026, we have had a completely renovated stable, equipped with every comfort for our cows. A healthy cow provides the best milk, and we consider that the most important thing. We have 4 milking robots where our ladies are milked whenever they like, and a large, quiet maternity room for cows about to calve.
In addition, we have a feed mixer and work with a balanced feeding system, ensuring all cows receive high-quality and varied nutrition. Precisely tailored: not too much, but certainly not too little!
Circular & energy
We are committed to a sustainable future. There are over 600 solar panels on the roofs of our cowshed and cheesemaking facility. We use this generated solar energy directly in our own cheesemaking process.
Additionally, a bio-digester has been operating on our yard since 2025. Our cows' manure is converted into heat and energy, which we also use for the cheesemaking process. The dry fertilizer that remains afterward is transported back to our stable as a soft bedding for the cows' cubicles. Fully circular, and we are proud of it!
Nitrogen stripper
Thanks to our nitrogen stripper, we significantly reduce emissions on our farm. We actively capture nitrogen and turn it into a valuable, natural fertilizer substitute for the land.
15 Ha. Birdland
We manage 15 hectares of 'birdland' in collaboration with Landschap Noord-Holland. By delaying mowing dates, birds are given plenty of time to hatch their nests. Because we do not use (artificial) fertilizer on these lands, the original vegetation and beautiful biodiversity remain intact.
Everything is used
At Berkhout Cheese Farm, we try to close the cycle as much as possible. The cows' manure goes back onto the land to help the grass grow, or into the bio-digester for sustainable energy.
Nothing goes to waste in the cheesemaking process either. The 'whey' (the liquid left over after cheesemaking) is collected and used as high-quality feed. In this way, we contribute to a system where residual flows regain value.
Do you have questions about our methods?
We would love to tell you more about how we farm and make cheese. Stop by the shop and take a look in the stable yourself.
Contact us