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Our cheeses

Skaepsrond

thickhoeve

We make cheeses that are unique in the Netherlands and at the same time characterize the uniqueness of the Waterland. We now have a nice selection of traditional soft cheeses from sheep and cow's milk and we are determined to add even more unique variants in the coming years.

Because nature provides all our ingredients, we work according to the adage: healthy soil ensures healthy plants, they provide healthy animals and both provide healthy food for us. Whatever new adventure we embark on, we work together with nature and always look to the long term. Because only if we respect the place where we are and treat the animals and the land in the right way can we pass on the farm to the next generation.

Cheese

After the sheep have been milked, the fresh milk is made into cheese the same day: Skeapsrond. Round in shape and taste. Compare it to a camembert or brie with a wonderfully soft, full-creamy and at the same time fresh taste.

Alphenear Goat Brie

Farm

In today's Alphenaer goat farming, the goats are fed a balanced diet with good roughage. This ensures high quality milk.

She has a lamb every spring. As soon as the lamb is big enough to stand on its own two feet, it is removed from the mother goat and the goat can be milked. Due to the lambing and the varied food she receives, natural fluctuations in the fat and protein content in the milk arise. Especially in the spring after the lambing and in the winter in the late days of the milk yield, these contents are clearly higher.

A goat gives an average of three liters of milk per day. This milk consists of approximately 87% water and 13% dry components, which include fats, proteins, lactose and salts. Seven liters of milk are needed for 1 kilo of soft cheese!

Cheese

The wonderfully soft Alphenaer goat brie is prepared according to a traditional recipe. The goat's milk with its natural fat and protein levels gives this cheese a wonderfully soft, creamy taste. After the cheese has been allowed to mature slowly, a beautiful white layer forms around the cheese, from which the Brie derives its specific appearance and delicious taste.


White of king

Farm

At Dairy Farm Köning cows are kept for the milk. Milk is a valuable food that humans have been drinking for thousands of years. For the taste, for the nutritional value and for your own health. It is also a fragile product. That is why we take great care at our farm with the health of our cows and their calves, with the feed we give them and with milk production. So that consumers can be assured that they are getting pure milk from healthy, well-fed animals. For us, grazing is part of this: good for the milk, good for the cow and fun for the farmer!

Cheese

This cheese is velvety soft, creamy and can run a bit. The character changes from friendly and fresh to powerful and burly with age. The taste is full and round because of the raw milk preparation. The curds are cut by hand and scooped into the molds in five successive layers. This method ensures a soft, creamy somewhat sticky dairy. The cheeses are salted by hand.

Hansel

Farm

The cheese factory of Mathilde's cheese is located near the fruit gardens of West in Amsterdam. For several years Mathilde has been in love with cheese, especially French cheese. Not only on the taste but also on the cheese making. I started to ask myself 'Why do I do the things I do?' and 'What can I really not resist?' This made me realize that I wanted to learn how to make cheese. Working with a natural ingredient – raw milk – is never the same. Making a constant cheese is therefore a real craft.

Cheese

This Mathilde cheese is made from the raw milk of blaarkop cows.

Bergen Blonde

Farm

Care and attention for cheese, people and the environment, that is what Kaasmakerij Landgoed Willibrordus is all about. It is important that everyone in society can contribute to the labor process. The cheese factory is looking at the possibilities and working on development.

Cheese

Bergens Blonde is a white flora cheese that, as the name suggests, used to be made in Bergen, but now at the Willibrordus Estate in Heiloo.

The creamy Bergens Blonde is the first and most famous from our range. The cheese has a pure salty taste. When matured for a short time, it has good firmness and a nice mushroom aroma, and the cheese slowly develops into a tasty farmhouse brie.


Toma Cigno

Farm

We are Oudwijker. A small cheese factory run by family and friends. Every day we stand side by side around the tub to make the most beautiful natural flora cheeses. From rich Dutch milk. And mountains of love.

Cheese

Cigno (Tsjienjo: Swan) has a crust of natural, grey-white mold. But the rough husk has a white kernel. Literally. Because the creamy cheese under that greyish crust is light in color, with few eyes. And with a delicious taste.

Our young cheese tastes sweet and refined. As it matures, the taste turns slightly sour. With a long and complex aftertaste. In which notes of thyme, hay, garlic, fennel, grass, nuts and even cherries are present. The smell tends to burlap and damp cellars. And that smell becomes more intense and strong with the older cheeses.

Reade Jutter

Farm

The island of Terschelling is bordered by the precious Wadden region. The application of organic agriculture and livestock farming is of great importance in order not to disturb the balance in this nature reserve. Two organic Terschellinger cattle farmers supply milk to cheese factory 'De Terschellinger' BV The varied flora in their pasture area and the use of only their own roughage ensures a special milk that guarantees the typical soft taste of Terschellinger cheese. Cheese with a good feeling.

Cheese

A red bacteria cheese prepared from the special Terschellinger milk. In combination with the washed-in red bacteria, this cheese has a unique taste.

Le Petit Doruvael Truffle

Farm

With a large dose of curiosity, an inventive spirit and above all traditional craftsmanship, Jirco Vlooswijk and colleagues from Montfoort have developed Le Petit Doruvael. The name is derived from Cheese Farm Doruvael and means: BY RUilverkaveling VAN ELders.

We want to move with the times. Our 100 dairy cows and another forty head of young stock give our company a viable basis. We also care deeply about the environment, nature and the landscape. We use as little fertilizer as possible in order to achieve good grass production without impacting the environment. We are also a member of an agricultural nature association, so we do everything for nature. We protect meadow birds and plant bushes on the corners of the plots, so that all kinds of animals can settle in them.

Cheese

Le Petit Doruvael Truffel is a creamy, tasty Dutch farmhouse cheese. A washed rind cheese with a taste that tends to a Trappist-like cheese. This cheese is perfectly balanced with the refined, aromatic black truffle.

fiore

Farm

See Toma cigno

Cheese

Our Fiore (Fjioore: Flower) has a slightly moist crust of natural red flora. Just below that, the dairy is light yellow, with a creamy soft texture. The dairy is compact in the middle, with a few eyes.

Eaten young, the Fiore is citrus fresh, with notes of hay, beechnuts, chestnuts and a pleasant sweetness. As the cheese ripens longer, the structure becomes smoother and creamier and the taste more pronounced. Full, buttery, aromatic, smoky, animalistic, but never overwhelmingly spicy. Because of the Dutch milk, our Fiore always has that fresh touch. With a scent that is reminiscent of the stable. On hay, nuts, mushrooms, and even truffle.

We make the Fiore from milk from cows that graze on the Brienenshof in Cothen.

Stella

Farm

See Toma Cigno

Cheese

Our Stella cheese from buffalo milk has a slightly moist rind of natural red flora. The ivory colored dairy is compact to the eye, but beautifully creamy and melts on the tongue.

The exquisite buffalo milk comes into its own in this cheese. The taste of the dairy is slightly sweet, earthy, with notes of yeast, butter, hay, nuts, white chocolate and mushrooms. The longer the cheese matures, the more pronounced this flavor profile becomes. With a smoky scent that recalls the stable and leather.

We make the Stella from buffalo milk that grazes on the buffalo farm of the Vlemmix family in Heusden.

Farmer's pride

Farm

Landgoed Kaamps is located in the small village of Deurningen in the middle of Twente. This is where Boer'n Trots cheeses are made. Herbert, the farmer, strives for the most sustainable estate possible. Taking care of his cows is very important here. To obtain the best milk, cows need good nutrition. Herbert sows extra clover in the meadows. This means less fertilizer is needed, which is better for the cows and the environment. Softer fats also enter the milk and an even creamier cheese is created. The cows can decide for themselves whether they go outside and when they are milked.

Cheese

This goat cheese is so creamy that it melts on the tongue. The cheese has reached its full and soft taste around 20 weeks of maturation. Because the cheese has been washed with honey and honey is added to the curds during preparation, the taste is slightly sweet.

seaweed cheese

Farm

The characteristic dairy factory was built in 1903. The special and recognizable style is due to the renowned architect Willem Cornelis Metzelaar. His designs largely determine the unique atmosphere and appearance of Veenhuizen's cultural heritage. A lust for the eye.

In 2010, the former dairy factory of Veenhuizen was restored and equipped for the traditional preparation of cheese.

Cheese

A unique cheese with a delicious salty taste. The seaweed is picked manually in the summer on the mudflats near Vlieland and processed into a delicious cheese. A taste that evokes the real island feeling!

beer cheese

Farm

See Seaweed cheese

Cheese

Beer cheese is made with tripel beer from the Maallust brewery, a firmly hopped, full-malt beer with 9% alcohol. A young cheese with a firm, slightly fruity beer taste.

Perennial Cumin cheese

Farm

Today, Lutjewinkel is a professional cheese factory and the company is best known for its North Holland Gouda cheese, which is made from pasture milk from cows in North Holland. Because the North Holland meadows were still an inland sea centuries ago, the soil contains a unique composition. As a result, the meadow milk is naturally full and creamy. The cheese is distinguished by an extra rich and full taste and was awarded the Protected Designation of Origin quality mark by the European Union in 1996.

Cheese

The real enthusiasts can of course appreciate this old cumin cheese. This cheese offers a very refined experience: the cumin seeds provide a nutty taste. The cheese has matured naturally for a number of years, giving it a truly unique taste: after all, the taste of the cumin permeated the cheese during that time.


Farmers mulder matured

Farm

The family business of Kaasboerderij Mulder is located near the Slikken van Flakkee.

Sjaak, Tonny and Stefan Mulder prepare artisan cheese here, continuing a family tradition spanning more than 45 years. The taste of this golden yellow product has been further refined over the years.

Kaasboerderij Mulder is also a sustainable company, due to the use of solar panels, among other things. In the future they hope to be energy neutral. Craftsmanship, authenticity and sustainability are the key words that apply very specifically to cheese from the Mulder family.

Cheese

Boeren mulder matured is a soft, creamy cheese made from raw milk. It has been matured for about 7-8 months, so it is just missing its ripening crystals and thus retains the creaminess.

Farmers mulder 'forgotten' cheese

Farm

See Farmers mulder mature

Cheese

Boeren mulder forgotten cheese is a Gouda cheese prepared with raw milk. The cheese is distinguished by a perfect balance of ripening crystals and pronounced taste. The Mulder family cannot say exactly how old this cheese is. The story goes that he had forgotten these cheeses and still had them lying on a number of shelves somewhere in the back of his farm! Hence the name forgotten cheese.

Old sheep cheese

Farm

See Seaweed cheese

Cheese

Sheep cheese is the oldest type of cheese in the Netherlands. With the preparation of this cheese, Kaaslust is committed to preserving the Frisian milk sheep breed. In Italy called pecorino.


Brabant blue

Farm

It should be clear: our passion is cheese. Organic cheese of course.

Cheese is therefore much more to us than cheese. It's a world of cows,

sheep and goats walking outside.

In green and unsprayed meadows, where - in addition to cattle - you have an enormous diversity

to plants and animals. It's a world of farmers who share our passion for organic.

And produce the milk for our cheeses with great dedication and craftsmanship.

Pure nature.

Cheese

Driven by his passion, Jan Bastiaansen developed a combination between the Dutch Gouda and the French Roquefort fungus. This marriage resulted in the 'Brabants Blauw', which is still the showpiece of Bio Kaas.

lazuli

Farm

See Toma Cigno

Cheese

The Lazuli (Latzoeli: Blue Jewel) of cow's milk is not only large in size but also pronounced in presentation, aroma and taste.

The cheese has a thick and rough rind of natural, grey-white mould. With powdery yellow and red spots. The scent is strongly reminiscent of butter, hay and pepper. The dairy is light yellow with firm dark blue veins, and has a soft, slightly crumbly texture with a few crystals here and there. The taste is strong, salty, sweet and spicy, with notes of fresh cream, pepper, maggi, hay, wood and chocolate.

We make the Lazuli from milk from cows that graze on the Brienenshof in Cothen.


Lady's Blue

Farm

Our farm is located just south of Rolde, in the town of Nooitgedacht. We keep 150 dairy goats on 10 hectares. In the summer season the goats graze in the meadow behind the farm. A part is used for the production of fodder for the winter.

In addition to grass, there is a whole range of herbs in the meadow. Hence our company name "de Kruidenwei". Moreover, the various herbs are healthy for the goats, good for the milk and therefore for a tasty cheese.

The variegatedness of the goats is the result of a well-chosen combination of goat breeds. Our most important starting point is the breeding of a powerful and sustainable herd. We work in our own way, in keeping with the organic farming method.

Cheese

Lady's Blue is a blue cheese made from raw goat's milk.

Lady was a very characteristic goat and the leading lady of the herd, with a coat in the colors of blue grizzle. Reason enough to name this special cheese after her.

1 response

  • Goedemorgen,
    Gisteren hebben we gesproken over het leveren van kaasfondue aan ons restaurant en afgesproken dat je een prijsopgave mailt net staffelprijzen.
    Dit mailtje even als reminders.

    Hartelijke groet,
    Jaap Blokland
    Het Tramlokaal

    Het Tramlokaal

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