Behind the Cheese: Wout, experienced cheese maker Heerenveen

"Every day I learn something new. That's what makes working at Henri Willig special."

Wout started a higher vocational accountancy course after his havo but still didn't see a future in an office job. A number of jobs in production followed but nowhere did he really get the chance to grow. At Henri Willig, Wout started 6 years ago as a starting cheese maker.
I am already the father of a two-year-old son and we are soon expecting our second child. Many people think that a shift work is incompatible with a family, but the opposite is true, because of the working hours and the number of hours I see my children more than the average father with normal working hours, in morning, afternoon, evening and weekend hours.

How have you progressed within the cheese factory?
"In the pre-factory, I started my work including milk reception and whey treatment, then the field department (pressing and circulation of the cheeses to brine) and finally the curd preparation where the cheeses are actually made. The guidance from colleagues, the vob cheese training and the space I was given allowed me to grow and pick up more and more responsibilities."

Thanks to his commitment and eagerness to learn, he grew into the role of cheese maker, and now Wout can call himself an experienced cheese maker

What makes working in the cheese making team so enjoyable?
"It is a close-knit team, in which we are all motivated to get the best out of the day and the product. Every day you are working on a craft, in different departments and at the same time together you are constantly looking for smart ways to work flexibly and efficiently. You are involved in the entire chain. That makes the work dynamic and instructive."

What does your working day look like?
"No two days are the same. Sometimes I work on the process of cheese making itself, sometimes I supervise new colleagues or BBL students and think about how we can organise the work more intelligently. What I like best is that everyone gets the chance to develop themselves and share their knowledge. We are always looking ahead: how do we remain flexible as a team, and how do we ensure continuity? There's a lot of challenge in that."

What would you like to say to new colleagues?
"Above all, ask questions and be curious. Here, initiative is appreciated and you help each other to become better. Whether you start as a production employee or already have experience as a cheese maker - everyone can grow here."

What are you most proud of?
"That as a team we are always learning and improving. Everyone contributes to the success of our cheeses and the fun on the shop floor. And I'm proud of the steps I've been able to make myself, thanks to the opportunities I've been given at Henri Willig."