White rind cheese

White rind cheeses are soft cheeses. Because these cheeses become a kind of white mould, they become softer on the inside and harder on the outside over time.

Brie

Brie is without a doubt the most famous white rind cheese. It is a classic on the snack board and there are few people who prefer to leave this cheese alone. Our Zuivelhoeve cream brie is a brie as brie should be: creamy and soft in taste. The Brie de meaux is another Boerenbrie from France. This brie is aged on real straw in Meaux. This brie is protected by a quality mark, so you always know that you can expect the highest quality.

Camembert

Brie & Camembert are often confused. It is also very similar, but the addition of cream makes the brie slightly creamier. Brie also comes from the now called "Ile-de-France" (formerly Brie) and Camembert from Normandy.
You can find the traditional camembert with us Camembert Gas Loon. A delicious camembert from the real Normandy that ripens for three weeks and therefore develops its creamy spicy taste. Do you want something with a twist? The Camembert Calvados from France, like the Gaslonde, is aged for 3 weeks, but is then rolled in a mixture of breadcrumbs and calvados – a kind of apple liqueur. Dangerously delicious due to its full, rich & spicy taste.

Creme de la creme

The above cheeses are well known, but there are many other special white rind cheeses that are definitely worth trying. Take now La Tur, a cheese with a mix of goat's milk, sheep's milk and cow's milk. Because this milk is pasteurized, mixed and aged for 10 days, it gets a delicious creamy, mild taste. Delicious on a baguette! Also the Le Delice de Bourgogne deserves a place on the cheese board. The triple cream cheese is very creamy, soft and has a nice mild taste.