In December of 2018, we announced the acquisition of Veldhuyzen Kaas B.V. by MAAZ Cheese B.V.

Veldhuyzen Kaas B.V. is responsible for the export activities of MAAZ Cheese B.V. and will remain to operate the name Veldhuyzen Kaas.

For our main brands Basiron, Montana, Veldhuyzen and Hommage, we introduced handy prepacked cheese items with a premium design in line with the quality of our products. Under the Veldhuyzen brand we also included a completely new and updated line of cheese slices of some basic popular cheeses: gouda, maasdam, edam and goat cheese.

We implemented an updated corporate logo for our company which better suits our focus on premium quality cheese specialties, brought by a family owned company. At the same time we upgraded our branding for our main brands Veldhuyzen, Basiron, Montana and Hommage.

The quality of Veldhuyzen’s cheese has been recognized by professionals. At the 2016 International Cheese Awards, Veldhuyzen Cheese won no less than six awards. The competition at the annual Nantwich show in the UK is one of the largest in the world. Our award winners: Montana Intenso, Veldhuyzen Blue Label, Basiron Alpine, Hommage Bleu, Bleu de Graven and Mouton.

Veldhuyzen Cheese now exports cheese to an incredible number worlwide. Every day truckloads of cheese are transported to Rotterdam port and Schiphol Airport. There it finds its way to customers in China, Brazil, USA, Ukrain, Egypt, New Zealand and many other countries!
To accommodate the soaring trade, a new cold storage was built in 2016, which can hold an additional 200,000kg of cheese.

In 2015, Veldhuyzen started collaborating with 80-year old family business Westland Kaas. Veldhuyzen Cheese is now the exclusive distributor of their number one brand Old Amsterdam in selected markets around the world.

Every year, new flavours are added to the Basiron brand and Dick is at the heart of every development, together with the sophisticated innovation labs of main producer CZ Rouveen.

In 2005, Dick created a true cheese revolution with his famous Basiron Pesto Verde. Pesto cheese was in demand, but Dick could not bear to just add a jar of herbs to the cheese. He found a way to process fresh basil and this resulted in a savoury explosion of taste and a cheese that was err…green. A green cheese? Yes, a green cheese – and it’s gorgeous.

Now, Dick Veldhuyzen Jr is not your regular cheese trader. With a keen interest in the product he sells and an imaginative mind, he is always looking for ideas that will boost the business and satisfy his creativity. He is a member of food innovation network Food Valley Society and one of his first innovations was Hommage, a hard cheese made from goat’s milk that farmers could not sell to Greece.

It wasn’t until 1948 that cheese became widely available again – albeit rationed. It meant a new start for Veldhuyzen Cheese as well as the next generation of Veldhuyzen brothers. Cor, Dick Sr and Koos slowly turned the business into a professional cheese trading company that also sold cheese from dairy factories, which had started to replace farm made cheese. In 1982, Dick Jr became CEO.