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Golden Cheese Drill goes to Willem Jongsma

Gerkesklooster, the Netherlands - The Dutch 2011 Golden Cheese Drill (Gouden Kaasboor) award has been won by Willem Jongsma, business technologist at FrieslandCampina Cheese in Gerkesklooster (the Netherlands). With 255 points, Willem Jongsma was voted the best of 407 cheese experts.

For 52 years now, the Dutch National Cheese Inspection Contest (NNKC) has been one of the largest trade competitions in the Netherlands to nominate ‘Netherlands’ best cheese expert’. Participants ‘blind’ tested ten cheese samples of the most everyday Dutch cheeses. The type, age, scent, flavour, flavour irregularities and quality of the ten samples have to be described. The person who best defines these characteristics is the winner of the ‘Golden Cheese Drill’. 

In addition to Willem Jongsma’s Golden Cheese Drill, other prizes were also awarded to FrieslandCampina staff members. A gold medal in the category Industry was presented to Peter Piersma (Amersfoort location), Bas Gerrits (Bedum location) received a silver medal in the same category and two bronze medals were awarded to Claudia Broens (Born location) and Miranda Mathijssen (Wageningen) in the category Industry.

The festive award presentation took place in the Gooiland Theatre in Hilversum on Thursday, 13 October. Willem Jongsma received the prize from cabaret artist Karin Bloemen.

Brands

  • Frico: authentic cheeseMilner: full flavoured cheese with less fat

Products

Cheese classics, with their characteristic taste
Gouda, Edam and Maasdam semi-hard cheeses, with their characteristic taste, are renowned the world over. You can use these classic cheeses in many ways. They contain all the beneficial properties of milk. We have over a century of experience as cheesemakers. Our classic cheeses are sold in many dozens of countries, mainly under the Frico brand.
Cheese specialties: different recipes, different cheeses
Our classic cheeses, Gouda, Maasdammer and Edam, are hugely popular all over the world. But there’s a lot more to cheese. We also use our experience to create our cheese specialties. Different recipes produce very different cheeses.
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