About
Where Nature and
Craftsmanship Meet
At Remeker, everything revolves around pure craftsmanship, attention to the land, and a deep appreciation for nature. What once began as a search for honest and natural food has grown into a way of working that becomes more conscious, careful, and refined every day.
We believe that true flavor only arises when all the elements are right. That’s why we give our animals rest, our soil attention, and our products time. This creates the pure quality that people throughout the Netherlands recognize as Remeker.
Family and history
The Van de Voort family has managed the farm since approximately 1650, at a location on the Postweg where the Lunterse Beek stream flows. The name Van de Voort refers to this fordable place in the stream.
The current farm was built in 1925 by Peter van de Voort for his son Jan Dirk. Through the generations, the Van de Voorts have continuously renovated and adapted the farm, from introducing Jersey cows to working organically and developing Remeker cheese.
Today, Jan Dirk and his wife Irene run the farm together with their sons Peter and David. Tradition and innovation go hand in hand here, with craftsmanship, care for the animals, and respect for nature always central.
Our flavor makers
Sustainability and Innovation
At Remeker, we look beyond today. Our farm combines traditional methods with sustainable innovations. With solar panels, a windmill, and conscious production methods, we produce responsibly, limit our ecological footprint, and ensure a healthy environment for our cows, our soil, and our community.
Everything we make reflects the balance between nature and craft. Our cheeses, ghee, and beers are made from milk from Jersey cows that graze on herb-rich meadows. The rich soil and our quiet ripening rooms ensure the unique flavors that characterize Remeker. Each product is an honest, pure expression of our farm and our craftsmanship, so you can experience the taste of Remeker at home.
On our farm, everything is made with care and love, from milk to cheese, ghee, and beer.
Our Jersey cows graze on herb-rich meadows and provide milk full of flavor and character for our products.
We add nothing and let nature do its work, so that every cheese, ghee, and beer remains pure.
Family
More info
Peter is the youngest generation who, together with his father and brother, is active on the De Groote Voort farm. He is actively involved in the production of Remeker’s raw milk cheese, and he is co-responsible for the expansion: through lease on the Engelenhove estate (near Ede), he and his family are working on a branch where young cattle are kept. He stands for the core values of Remeker: natural agriculture, antibiotic-free working, grass-fed cattle and the processing of own milk from Jersey cows for cheese with a real, pure taste.
More info
Jan Dirk is the older generation within the family and has long been the face of the cheese dairy. Under his leadership, the farm has been organically certified since 1991, and he consciously chose the Jersey cow breed because of their milk: rich in fat and protein, perfect for low-lime, flavorful cheese. In addition, Jan Dirk strongly emphasizes soil and grassland management: he believes that the health of the soil is the basis for healthy cows and ultimately for quality in cheese. That philosophy drives Remeker’s sustainable and natural agricultural system.
More info
David is the youngest generation within the Remeker partnership — the succession and continuity of the family business. With his accession, not only is the tradition continued, but also looking at innovation and expansion: with extra land and young cattle management at Engelenhove, the family wants to respond to growing demand and future-proofing.