A legacy rooted in the polder
Since the 1950s, the Booij family has been making cheese in Streefkerk. In 1976, they moved to their current location on Middenpolderweg, becoming one of the first farms to rebuild in the reclaimed polder. There, Martien and Betsy Booij continued their cheese-making legacy, and in 1999, their son Willem joined the dairy operation.
Twelve years later, Marijke, the youngest daughter, stepped into the kaasmakerij and launched the Groene Hart Coöperatie to connect farmers and cheese makers in the region. In 2014, Booij opened its first city shop in the Fenix Food Factory in Rotterdam, making their cheeses more accessible to the public.
With Willem relocating the dairy herd to Drenthe in 2016, the cheese production in Streefkerk expanded, opening up new possibilities for the future.
A mission built on quality and connection
At Booij, the mission is simple yet powerful: to produce exceptional cheeses and to share the love for this age-old craft with as many people as possible.
Through cheese tastings, storytelling, and education, Booij hopes to expand people’s palates and introduce them to the rich world of artisan cheese. Collaboration is key—whether with local farmers, restaurants, or passionate customers, Booij believes in working together to support sustainable practices and fair prices for all involved.
