The history of Bio Kaas goes back a few decades in time. In the early seventies of the past century, Jan Bastiaansen started the foundation of this company which grew out to what it is today.
In chronological order the most important milestones are mentioned here underneath:
1973 – In search for a hobby, Jan Bastiaansen follows a course in the abbey of Postel.
1974 – He starts the processing of 700 liters raw milk in his garage at home.
1975 – The first deal is made with ‘De Kleine Aarde’, one of the first organic wholesalers.
1979 – The company grows fast and new production facilities are built at the location where Bio Kaas is still situated nowadays. It aims at two different areas: raising bulls and making cheese.
1982 – The first wind mill is placed which generates a part of the electricity consumption needed for the processing.
1984 – The business continues to grow and processes 3 million liters of milk annually. A production hall for wet dairy products like butter, yoghurt and buttermilk is constructed.
1990 –The bull raising part of the business is abandoned and the stables are converted into warehouses.
1995 – Wet dairy production is no longer a target area for Bastiaansen. The focus is now completely aimed at cheese production. First brie production trials are done.
1996 – A new cheese warehouse is built and two brine baths are installed.
1998 – Further development in special cheeses, investments in cells for the ripening of blue and white cheeses.
1999 – Bastiaansen B.V. is sold to Swenty Milk.
2001 – The range of special cheeses is further extended by the development of red culture surface cheeses. As a result of constraints posted by the COKZ (Dutch Dairy Authorities), the production of white mould cheeses are transferred to Bettinehoeve.
2002 – Swenty Milk goes bankrupt which in the end leads to the bankruptcy of Bastiaansen B.V. as well.
2002 – Rouveen Kaasspecialiteiten takes over the assets and brand of Bastiaansen B.V. and turns it into Bio Kaas B.V. The production of Gouda type cheeses is transferred to Rouveen and further expansion of blue mould and red culture surface cheeses is established
By combining our own production together with the ecological Gouda and herb cheeses from Rouveen and the fresh organic goat cheeses from Bettinehoeve, Bio Kaas is able to offer a very wide range of high quality products.