{"id":3155,"date":"2020-09-04T15:06:32","date_gmt":"2020-09-04T14:06:32","guid":{"rendered":"https:\/\/dezuivelarij.be\/annick-koen\/"},"modified":"2025-07-10T10:27:26","modified_gmt":"2025-07-10T09:27:26","slug":"annick-koen","status":"publish","type":"page","link":"https:\/\/dezuivelarij.be\/en\/annick-koen\/","title":{"rendered":"Annick & Koen"},"content":{"rendered":"
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Annick and Koen<\/h2>\n\n\n\n

We use the milk supplied by Annick and Koen in our Dairy<\/a> for Berloumi grill cheese.<\/p>\n\n\n\n

The Dairy<\/span><\/a> believes in the short chain and together with Koen and Annick we ensure a strong connection between farmer, product and consumer. <\/p>\n\n\n\n

We don’t believe in too short a chain and too small-scale production. We want to be the cheese factory that stands directly between the farmer and the consumer. Thus, we want to entertain the farmer, ourselves and you in an economical, ecological and food-safe way. <\/p>\n<\/div>\n\n\n\n

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This interview with Annick and Koen was written by Marthe de Schutter and Lies Fran\u00e7ois. Job students summer 2020<\/p>\n\n

Photos by Stephanie Beelaert Pictures<\/a> <\/p>\n\n

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How many animals do you have?<\/strong><\/em><\/h4>\n\n

“We have about two hundred cows. Of those, about 100 give between 28 and 31 liters of milk every day. That amount depends a bit on the season, weather and feed.” In the summer, our cows can go outside. That’s good for the cows and beautiful to watch. But actually, cows also like to be inside when it’s too hot or too cold. They are actually just like people. <\/p>\n\n

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How many hours a day do you work on the farm?<\/em><\/strong><\/h4>\n\n

“We start at 7 in the morning, and we stop at 9 p.m. In total, we work about 13 hours a day. This is from Monday to Sunday, year after year. We start the day by milking the cows and we end the day with milking the cows.”<\/p>\n\n

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What is your favorite task on the farm?<\/strong><\/em><\/h4>\n\n

Koen: “I have been doing this work since I was young and have always loved doing it. It’s like I made my hobby my profession.”<\/p>\n\n

Annick: “I don’t really have a favorite task, there is a lot of variation in the work and that appeals to me. You live to the rhythm of the seasons and the animals, it’s a way of life.”<\/p>\n\n

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You live to the rhythm of the seasons and the animals. Farming is a way of life.<\/em><\/span><\/p>\n<\/blockquote>\n\n

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What great moments stick with you?<\/em><\/strong><\/h4>\n\n

“The birth of a calf remains something special. A mama with a little one is always nice to see. About 120 calves are born every year and it’s nice to have new life on the farm every time. It hurts our hearts when calving ends badly.”<\/p>\n\n

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At De Zuivelarij, sustainability is a top priority. How do you deal with that on the farm? <\/em><\/strong><\/h4>\n\n

“We do our best to use energy from renewable sources. For example, we have solar panels, a heat exchanger and a solar water heater. We also try to be economical with water; we reuse cleaning water and collect rainwater. It is interesting to work ecologically: it is good for the environment, but certainly also for the wallet. After all, a farmer is by nature quite frugal. We also participate in programs to reduce the use of antibiotics and the health of our cows is always our first concern.”<\/p>\n\n

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We do our best to use energy from renewable sources.<\/em><\/span><\/p>\n<\/blockquote>\n\n

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What do you think of the products from the Zuivelarij? <\/em><\/strong><\/h4>\n\n

Koen: “In the beginning, we had never heard of a grill cheese like Berloumi<\/span><\/a> heard of it, it was something completely unknown to us. It is something new, but we are pleasantly surprised by the possibilities and the results of the cheese. We now eat it ourselves and recommend it to all our friends.” <\/p>\n\n

Annick: “I greatly admire David for bringing something like this to market. I couldn’t do it myself. On the website you find many recipes<\/a><\/span>, which is always good for some inspiration.”<\/p>\n\n

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How do you experience the cooperation with the Zuivelarij?<\/em><\/strong><\/h4>\n\n

Koen: “It is a very positive experience. I already know David from before, we were in class together, which made it all a bit easier. Our cooperation is very pleasant and at least now we know where our milk goes. Of course there is a bit more organizing involved because a cow gives milk every day and David also has to take into account his staff, orders and logistics.”<\/p>\n\n

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Are you curious about more stories from our farmers? We have many more interviews, get to know our farmers on this page.<\/span><\/a><\/p>\n\n

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Also read our article in Livestock magazine<\/a><\/div>\n<\/div>\n\n

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Annick and Koen We use the milk supplied by Annick and Koen in our Dairy for Berloumi grill cheese. The Dairy believes in the short chain and together with Koen and Annick we ensure a strong connection between farmer, product and consumer. We don’t believe in too short a chain and too small-scale production. We […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":"","_wp_rev_ctl_limit":""},"categories":[],"tags":[],"class_list":["post-3155","page","type-page","status-publish","hentry"],"yoast_head":"\nAnnick & Koen - De Zuivelarij<\/title>\n<meta name=\"description\" content=\"Meet Annick and Koen, our farmers! In this interview you will learn more about our local farmers Koen and Annick. 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