Milcobel, founder of Belgian cheese, is lead partner of Belgian Cheese Awards
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As a dairy cooperative with a rich tradition in Belgian cheese production, Milcobel is proud to support the Belgian Cheese Awards. These unique awards highlight the diversity, craftsmanship and passion within our sector. Belgium has a rich cheese history, in which Milcobel as a cooperative has played an important role for more than 70 years. In cooperation with our local dairy farmers, our cheese masters help build the future of Belgian cheese, with respect for tradition and an eye for innovation. The Belgian Cheese Awards offer a wonderful podium to celebrate our Belgian cheese pride and put it on the international map.
Milcobel dairy cooperative: How cheese making once began
In 1939, on the eve of World War II, a small dairy in Moorslede started its story, the starting shot for what would later become an essential chapter in Belgian dairy history. In a time of scarcity and uncertainty, the first milk flowed into the receiving bins of the Hennion-Van Speybroeck factory. Initially only milk, milk powder and butter were produced, but in 1943 the dairy started its cheese production. But the war years took their toll: looting by German troops shut down production, and the company had to close its doors shortly after WWII.
A new start with dairy cooperative, "De Toekomst" (The Future)
The seeds of a new beginning were sown in 1948. Under the name "De Toekomst” local dairy farmers established a cooperative dairy enterprise. With a shared vision and determination, they brought the factory back to life. Here began a period of innovation and growth, focusing not only on milk and butter, but on a more ambitious dream: Belgian cheese! Thanks to the support of the region's farmers and the passion and skill of the employees, the foundation was laid for a new pride of Belgian cheese making.
The 1950s and 1960s were a time of transformation. Under the leadership of Henri De Jaeger, director from 1948 to 1986, the cheese factory grew not only in size but also in reputation. Innovations such as the introduction of milk coolers on farms ensured a steady supply of quality milk, while study trips to Finland and Germany brought new insights into cheese making. Roger Vanderjeugd, one of the cheese factory's first cheese masters played a crucial role in establishing cheese production in the 1950s, using great craftsmanship to create the unique recipe that today - decades later - still forms the basis for several Belgian Milcobel cheeses, known for their rich flavor and authentic character.
The cheese factory was more than a factory; it was a place where tradition and modernity found each other. Each ball of cheese that emerged from the brine baths told a story of craftsmanship and collaboration. Local dairy farmers, who not only supply the quality milk but are shareholders, were and still are the backbone of this cooperative today. Each gallon of milk, each ball of cheese, is the result of the hard work and shared pride of dairy farmers and employees.
From "The Future" over Eurolac to a modern dairy company under Belgomilk
In 1965, 'De Toekomst' was not yet highly specialized in the production of cheese. Starting in 1987, after the merger with Horebeke (known for its specialty cheeses) and with the arrival of Norbert Blondeel as director, the Moorslede establishment went through the evolution into a “modern specialty company.”
The largest expansion of the dairy took place in the 1990s, under the leadership of Director Norbert Blondeel, assisted by company manager Herman Verborgh and technical manager Mario Dessein, who took charge of the entire new construction in Moorslede and was the driving force behind the modernization.
Creation of Milcobel
Over the years, dairy cooperatives in Flanders continued to merge to gain scale and stand stronger together. Smaller cooperatives merged until there was only Belgomilk (1991) in the west of Flanders, and BZU (Belgische ZuivelUnie - 1990) in the east of Flanders.
In 2005 Milcobel came into being, combining the then Belgomilk and BZU into one leading Belgian cooperative. The values of cooperation, respect for tradition and innovation remain central. The bond with the Belgian dairy farmer is more relevant than ever. This story reminds us why Belgian cheese is so special: it is not just a product, but a symbol of passion, craftsmanship, connectedness and a shared future.
Today, Milcobel remains true to its mission of producing top-quality Belgian dairy products. The history of our cheese factory is a testament to the power of innovation, tradition and cooperation. Therefore, as consumers, let us continue to consciously choose Belgian cheese - an ode to our farmers, our history and our taste. Respecting and consuming Belgian cheese is not only a tribute to craftsmanship, but also an investment in a sustainable future for our agricultural sector.
P.S.: This story is only a brief summary of the entire history of the cheese factory at Moorslede from the book "De melkerij van Moorslede", Heemkundige Kring Moorslede.