Homegrown gold
Special cheeses, with a special taste. They look gorgeous and they taste that way too. Below you can read about the background of these homegrown cheeses.
Double dutch
A specialty of Hans Boot of Meester-Affineurs®. A creamy layer of cow's milk cheese from the MRIJ (Maas-Rijn-IJssel) variety and a soft layer of Saanen goat cheese, separated by a subtle ash layer of grape leaves. The taste of the cheese is enhanced by the ash layer and provides an extra bite. The cows and goats graze in the Gelderse Vallei. The creamy cow's cheese and the soft goat's cheese provide a surprising combination with a refined taste.
Farmers Gouda Laying Cheese
Made from raw milk from our own cows that graze in the meadow all summer. The cheese is made
with the Captein and van der Poel family. Recognizable to this cheese is its characteristic shape: a yellow wheel that
with its generous weight of up to 20 kilos, it is suitable for long maturing. The cheese is aged for at least 1,5 years to develop its rich, full flavour. Due to the use of wooden barrels with linen cloths, the cheese is incredibly creamy.
Oldwijker Lazuli
The cheese makers Rutger and Marieke were apprenticed to a renowned cheese maker in Italy. This is where the recipe for this Dutch cheese was created, which is prepared in the traditional Italian way, as the Gorgonzola Piccante is made. Nice soft structure, slightly crumbly with notes of wood and mushrooms. With roots from Italy and love from the Netherlands, a pleasure on every shelf.