Cheese factory Dikhoeve in Ransdorp just added a new cheese to their product range: Kijsrond, a lovely cowmilks camembert type cheese. De Kaaskamer thinks this Kijsrond is a perfect addition to the Skaepsrond, one of our great local and organic evergreens.
Beginnining with the take over of a 1740’s monumental farm, Willem, Geertje & Alexander Kuiper set up their sheep farm in 1996. They kicked off with a lovely sheep’s yoghurt and a white feta type cheese, and later on added two raw camembert type cheeses ‘Skaepsbloem’ and ‘Skaepsrond’ (which is quite exceptional for a farm).
Dikhoeve is one of those special farms we favour as a supplier: Certified organic since 2003, they also bear the official ’Quality Carefarm’ label. And that is not all, as Amsterdam city kids can spend a schoolday at the farm in Ransdorp. All very caring, helpful, and fun too.
Kijsrond is made of milk from a Dutch type of Lineback cattle related to the Irish Moiled called Witrik, a type of cow that used to be pretty common in the area of Dikhoeve. The production is low – De Witrik is still as pure as it was back in the 1300’s! – which results in milk of a very high quality. Banned in 1874, a few farmers secretly kept de Witrik around.
Dikhoeve is now growing a proper herd of these dual-purpose cows, and of course De Kaaskamer is very proud to be one of the first shops to add the Kijsrond to our ever growing selection. The new cowmilks ‘Kijs’ tastes a bit milder than the ‘Skaeps’ and, although it has been pasteurized, it is still strong enough. We just can’t stop wondering if Dikhoeve feeds their cows like they feed their sheep: with brewer’s grains from Brouwerij Het IJ.
Why don’t you drop by and taste them both?
Cows in meadow near a farm, Paulus Potter, 1653, Rijksmuseum Amsterdam