FROM LIVESTOCK FARMING TO CHEESE MAKING
Anton is Marius Witte’s oldest son. Along with his brother Marcel, he joined the business. Until 1980, with the introduction of the cubicle barn, the cows would be inside the stolp during winter, while the sheep were in a shed during lambing time. At this point, Anton decided to start making cheese. The first year this only included Farmer’s cheese with milk from the farm. After cheese maker Commandeur quit making sheep’s cheese, though, Anton pressed on. Neighboring sheep farmers started milking sheep for cheese production. As such, in 1982, sheep’s cheeses were produced at Wezenspyk along with the farmer’s cheese.