Launch of New Bocage Cheese as Voeren’s Regional Product

Voeren (Eurotoday) – Voeren launches Bocage cheese, a regional product by Grenzeloos Bocageland, local farmers, and cheese master Hans van Grinderbeek to support local producers.

The Local for Local project was the setting for the development.

On June 12, Grenzeloos Bocageland presented their new Bocage cheese to Commanderie 7. The cheese was created by cheese expert Hans van Grinderbeek in cooperation with the town of Voeren, Belgium and nearby dairy producers. 

Van Grinderbeek had six months to blank”>create a distinctive cheese that captures the essence of the Voeren Bocage scenery. Six months, but not without challenges:

“The first version of the cheese looked promising right away, but after tasting it it turned out that it was not what we needed”,

Says Hans.

The team eventually reached the current cheese after three additional iterations. As a group, they are rather pleased with the product. 

The fact that his municipality can host such a project makes Mayor Joris Gaens (Voerbelangen) happy. A significant project, he claims:

“With the income from regional products it is possible to support local dairy farms. It has been proven that they are important in the Voer region for the preservation of our authentic Bocage landscape.”

Hanne Mengels of Grenzeloos Bocageland views this as the next step in maintaining the region’s identity following its designation as a landscape park. 

“As a landscape park, we find it very important to help develop regional products, because regional products are actually a translation of what the landscape can give us.”

By doing this, she highlights the significance of allowing local producers to cultivate and produce.  

Grenzeloos Bocageland is currently seeking entrepreneurs and advocates who would like to expand the production of the new cheese locally.

How did the collaboration with local farmers influence the cheese?

By guaranteeing the use of premium, locally sourced milk that captures the distinctive qualities of the area, the partnership with local farmers had a big impact on the creation of the new cheese. 

The cheese master, Hans van Grinderbeek, was able to produce a product that reflects the terroir—the particular natural elements like soil, climate, and pasture—that influence the milk’s flavor and quality by collaborating closely with regional dairy farmers. 

This collaboration promoted sustainable farming methods and guaranteed the cheese’s genuine, locally unique flavors.

Such partnerships, like other successful local cheese initiatives, strengthen the bond between the land, the farmers, and the cheesemaker, producing a product that is not only flavorful but also helps the community’s economic and agricultural legacy.