History

In the picturesque South Holland village of Reeuwijk lives a remarkable family. We are talking about the Vergeer family, the true cheese lovers from Reeuwijk. This is where the story of Vergeer Holland, as we know it today, began. In 1934, Theodorus Cornelis Vergeer, better known as Dirk, started selling farmhouse cheese. What began on a small scale with cheese from his parents in the immediate area soon grew into a larger trade. The demand reached as far as Limburg and the Achterhoek, which meant Dirk had to buy cheese from surrounding farms to meet the growing need.

After the war, Dirk realized that in order to be truly successful, he needed to distinguish himself from other salesmen. That is why Dirk Vergeer decided to specialize in packaging cheese. In the 1960s, the number of supermarkets and self-service stores grew significantly, as did the demand for pre-packaged cheese. The first slicing machine was purchased. Storage and logistics also grew along with the company. In 1970, it was time for the next generation, and Dirk handed over the reins to his three sons, Leo, Arie, and Hans.

The second generation also continued to invest in innovation and the expansion of the machinery to meet the growing demand. The product range was further expanded with pre-packaged slices and grated cheese in various sizes. In 2005 and 2006, the third generation took the helm. Diederik and Dennis took over the leadership. With approximately 550 employees and multiple locations in the region, Vergeer Holland has now grown into one of the largest cheese packaging companies in Europe, with customers all over the world.

Vergeer Holland is a family business that has been a symbol of Dutch entrepreneurship for over 90 years. Resilience, vision, and perseverance have brought the company to where it is today. No matter how large we have become, we will always remain connected to Reeuwijk, the village where it all began.

With the opening in 2020 of the state-of-the-art facility in Bodegraven, Vergeer Holland is taking a major step towards the future. The building, aptly named ‘Next Generation’, is largely automated and offers space for no less than 4,800 maturing boxes – enough for 3.5 million kilos of cheese. From maturation to slicing, packaging, and storage: almost everything is managed by computer-controlled systems and 31 shuttles that guide the cheeses through the process. The complex is also sustainably built and achieved one of the highest BREEAM scores in Europe. With recycled concrete, energy-saving installations, and innovative packaging solutions, the facility sets an example for the next generation.