The founding of CSK by a group of enterprising Dutch farmers in 1905 became the groundwork for a series of success stories that grows longer and richer with every passing year. Flavourful stories about people sharing delicious, healthy products with other people.
CSK, or the Cooperative Rennet and Colour Factory, was established by a group of enterprising farmers who wanted to set higher standards for rennet and colouring production.
CUSTOMER-DRIVEN AND INNOVATIVE
CSK grew quickly, thanks to its innovation and focus on the customer. In 1965 CSK was among the first to market a plasticizer-free cheese coating product based on polymers. It represented a major improvement in the ripening process of semi-hard cheeses.
A new leap forward! The introduction of Nizostar starter concentrates made cheese production processes a lot more controllable. The starter cultures also paved the way to applying flavour differentiations in fermented dairy products.
OPENING OF THE PALLAS FACTORY
In 1982 we moved to a new location in Leeuwarden to focus on the production of rennet, cheese coating and media.
In 1996 the cooperative was converted into a private company: CSK food enrichment BV. From then on, our international activities have steadily grown. For example, in 1998 we opened a branch in Poland and later one in the United States (among other places).
In 2005, we were allowed to attach the predicate ‘Royal’ to our company name and to place a crown above our logo. It is a strong incentive to keep delivering on our reputation in the field of fermented dairy products.
OPENING OF THE APOLLO FACTORY
In Leeuwarden, again, we opened a new factory for cheese culture production. It is unique in the world and the driver of further growth for CSK.
A NEW ESTABLISHMENT ON THE WAGENINGEN CAMPUS
CSK relocated its marketing, sales and R&D departments to the University of Wageningen’s campus in the Food Valley. Wageningen is the number one centre of expertise worldwide in agritech and food innovation.
TASTE CAN BUILD A BRIDGE
In 2018, CSK freshly positioned itself in the market using the flavour phenomenon. Taste can build bridges between dairy products and markets, between consumers and brands. Taste can build a bridge.