DEJONG
DeJong Cheese is a manufacturer of fresh and ripened cheeses, based in Alphen, in the Netherlands. The family-run company develops high-quality cheeses under private label and, upon request, in bulk packaging for the processing industry. Managing Director Arjan de Jong discussed the company’s signature Alphenaer cheese and future plans. Report by Antonia Cole.
IN1985, the de Jong family expanded its existing farm to include goats, selling the milk to dairy processors and cheese producers. Ten years later, Arjan de Jong saw the opportunity to develop the family business and began using the goat’s milk to make the company’s own cheese.
Production only increased and the company’s traditionally made goat’s cheese grew in demand. DeJong Cheese expanded cheese production facilities
in 2012 and now also processes the milk from cows and sheep. Today, the company is still developing exponentially. DeJong Cheese’s own goat’s cheese brand, Alphenaer, has won several awards, due to its high-quality ingredients and traditional recipe.
“DeJong Cheese began with just 80 goats and now we are supplying cheese to every kind of customer you can imagine,” said Mr de Jong. “From pasta and salad to sandwiches and pizza, our
cheese is enhancing the flavours of food internationally. It’s been very exciting to see our growth thus far. With upcoming new products and innovations, I expect to see this success continue.”
The company has approximately 60 employees, as well as full BRC certification, equipping DeJong Cheese to continue expansion into new markets. The company is currently exporting into over 25 countries and expects to see this number grow as it continues to develop its product portfolio.
Alphenaer quality
DeJong Cheese’s own brand of cheese, Alphenaer, is so named due to the company’s location in Alphen. All of the company’s cheese is prepared accordin g to traditional recipes, harnessing the classic taste of fresh goat’s cheese that has been loved for many years. First, high-quality milk is carefully selected from farms in the local area
that value animal welfare and engage in sustainable milk production. In DeJong Cheese’s factory, the milk is acidified and curdled, before it is then cut, stirred and processed into the company’s range o f speciality cheeses. DeJong Cheese uses long-established methods of production, guaranteeing superior taste, texture and quality.
“Our cheese doesn’t leave the factory unless it is of an excellent quality,” explained Mr de Jong. “All of our products undergo quality checks to make sure that we are consistently delivering cheese that reaches our high standards and is certain to satisfy the end-consumer.”
The company has ingrained the culture and traditions of South Holland into cheese, represented by the image of a Dutch village on the packaging. The region is known for fresh ingredients and expansive farmlands, which aligns with DeJong Cheese’s products.
One of the company’s premium cheeses that incorporates this vision of high quality is brie. The natural fat
and protein in goat’s milk contributes to the soft and creamy texture of DeJong Cheese’s brie. Depending on the ripening time, the company’s brie offers a range of different flavours and can also be offered in a variety of sizes.
“We are a relatively small familyowned company,” said Mr de Jong. “So, we are capable of being more flexible and making products specifically tailored to individual customers. If a client has a special request, then we are able to make it quickly, whilst still maintaining our standards of quality. At DeJong Cheese, we are able to adjust recipes to work with customer demands so that our clients never have to compromise.”
Adapting to the market
As well as maintaining traditional practices in operations, DeJong Cheese is looking at market trends to ensure success into the future. Recently, the company has been evaluating the surge in interest for plant-based dairy products across the globe. Many companies attempted to capitalise on this trend by making vegan replicas of classic
cheeses, but most were unsuccessful and achieved poor sales.
DeJong Cheese recognised this and therefore, decided to create a new solution that caters to vegetarian markets: a new high-protein cheese. This cheese still uses the company’s signature high-quality milk and production processes, but is enhanced with a plant-based protein.
“This cheese creates a balance between vegan and non-vegan cheese, ” explained Mr de Jong. “Customers can still enjoy the taste of our premium cheeses, whilst also receiving the health benefits
of plant-based protein. This cheese has less impact on the environment and will help more people to transition into plantbased diets.”
To stay up to date on market developments, such as the evolving vegetarian market, DeJong Cheese participates on
trend tours with both national and international organisations. On these tours, the company visits several countries to identify and evaluate developments in the market. This, along with the premium quality of products, allows DeJong Cheese to remain at the forefront of the market as it progresses.
In addition to this, the company attends major food shows around the world, both as visitors and exhibitors. This means that DeJong Cheese can see the demands of the industry, what is being developed and how the company can continue to expand into the market.
Preparing for the future
Another growing trend within the industry is sustainability, which is not only important to DeJong Cheese, but also to customers, as many are now prioritising
sustainably sourced ingredients. To cate r to this growing need, DeJong Cheese has implemented an ESG programme into operations.
The company is measuring and recording data regarding environmental impacts, in order to make improvements and become more sustainable. As well as this, DeJong Cheese’s energy is from wind turbines and the creamery’s roof is fitted with solar panels. This means that 100% of the company’s energy use is from renewable sources. Additionally, DeJong Cheese is in the process of developing fully recyclable packaging for products, further minimising environmental impacts.
To enable these developments, the company has built up long-term relationships across the industry. Within these partnerships, DeJong Cheese believes in supporting one another and collaborating t o achieve mutual development. Th e company has seen the benefits of international networking and hopes to maintain,
and create, relationships by attending more industry exhibitions and events.
Currently, DeJong Cheese is investing in improved production capacity and increasing its quality, customer service, sales and marketing communication teams. The company is also in the process of integrating new, modern equipment into operations and expanding operations.
“I’m excited for the future of the company,” said Mr de Jong, in conclusion. “We will maintain the quality and great taste of our cheese, whilst expanding both our facilities and product ranges. There are new requests for speciality cheeses every day, it’s exciting to keep up with these and watch the company grow through our achievements.”
