Two generations later they specialised in cheese, working together with French cheese producers and affineurs (the French term for cheese ripening) and offering them in their shop. This idea was new in Belgium but became a great success and customers came from far and wide to discover new cheeses. They then began supplying cheeses to restaurants in Antwerp and gradually grew into the company they are today.
Recognised as Belgium’s foremost affineur and exporter, Frederic Van and family have perfected the business of cheese ripening and maturing. Working exclusively with artisanal cheeses, they perfect their flavour and texture. They realise each cheeses individual complexities to ensure their every customer enjoy the cheese only when it is at its peak.