Master butcher Hans de Goeij sells and experiments with various ERU cheeses in his butcher’s shop

Hans de Goeij, a recognised master butcher, has a lovely business which was founded in 1957. From his shop in Vianen, he sells delicious and honestly produced pieces of meat, fresh cold meats and sausage from his own sausage-making plant. Besides meat, he also offers his customers a wide range of ready-made meals, sandwiches and cheeses. He also has a fresh fruit and vegetable section.

Hans de Goeij, a recognised master butcher, has a lovely business which was founded in 1957. From his shop in Vianen, he sells delicious and honestly produced pieces of meat, fresh cold meats and sausage from his own sausage-making plant. Besides meat, he also offers his customers a wide range of ready-made meals, sandwiches and cheeses. He also has a fresh fruit and vegetable section.

In his butcher’s business, Hans de Goeij has 20 employees. Two boys are training to become butchers and are encouraged by master butcher de Goeij to innovate. Hans de Goeij continues: “Besides selling ERU Speciality cheeses, ERU cheeses are great for experimenting with. Incorporating cheese in meat is not always easy, because you need to take the moisture content of the meat into account. But once you’ve got the right recipe, you have a unique piece of meat with cheese.”

“The Italian cordon bleu with ERU Cheese Spread with Parmesan is always very popular.”

“Customers are always looking for innovation too. When we have a weekly special in the shop, people buy it without even asking what it is. The Italian cordon bleu with ERU Cheese Spread with Parmesan is always very popular, for example. We also make delicious BBQ sausages with ERU Slices Cheddar Naturel, mixing finely chopped cheddar slices into the meat mixture,” says Hans de Goeij.

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