Production & Logistics Heerenveen

Behind the Cheese: Coby - From farmer's daughter to cheese ambassador

02 jan 2026

As a logistics production worker, Coby gives our cheeses a face:
"It's physical work: labelling cheeses, banding and tamping them for a nice finish. Usually up to 500 cheeses pass through your hands a day. You feel it in your arms, but the day flies by." She enjoys the variety. "Every order is different: different cheeses, different labels. Sometimes you work with silk blotting, sometimes with banding, sometimes you colour cheeses. That's what makes it fun."

Behind the Cheese: Coby - From farmer's daughter to cheese ambassador

Behind the Cheese: Lieuwe, from Welder / Mechanic and Furniture Maker to Cheese Maker

17 nov 2025

After three years as a furniture maker and before that as a maintenance mechanic in the dairy industry, Lieuwe joined Henri Willig through a friend who already worked at Henri Willig. "I first worked through a technical company already in the dairy industry as a welder/mechanic where I solved breakdowns and was in technical service. Because of corona, that work stopped, after a period as a joiner I still ended up back in the dairy. "Although shift work pays a nice salary, I wanted above all to do something I really enjoyed - not just for the money."

Behind the Cheese: Lieuwe, from Welder / Mechanic and Furniture Maker to Cheese Maker

Behind the Cheese: Wout, experienced cheese maker Heerenveen

23 aug 2025

After his secondary education, Wout started a higher vocational accountancy course but did not see a future in an office job. Several 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.
"Many people think that shift work is incompatible with a family but the opposite is true, because of the working hours and number of hours I see my children more than the average father with normal working hours."

Behind the Cheese: Wout, experienced cheese maker Heerenveen

Behind the Cheese: Tom and Andre (Katwoude)

13 mei 2024

Tom and Andre talk about working in logistics and production in Katwoude. This is where the production and distribution of baby cheeses takes place. This is where the milk from our own Jersey cows is turned into the tastiest cheeses in the cheese dairy. The cheeses go by our own trucks to the farm shops, cheese specialty shops and cheese & more shops in the Netherlands. The whole process from land to customer can be seen at this beautiful and unique location.

Behind the Cheese: Tom and Andre (Katwoude)

Behind the Cheese: Jelle and Mina (Heerenveen)

20 apr 2024

Take a look at our production location Heerenveen, where more than 100 colleagues work every day. Jelle and Mina take you through their daily work.
Jelle: "Working at this location is varied and challenging because you work in several departments at the same time....

Behind the Cheese: Jelle and Mina (Heerenveen)