From our assortment of hand-made raw milk cheeses, we deliberately opted for cheeses that have matured a little longer, so that the peasant character comes into its own better.
Farmhouse Goudse Cumin (400gr)
matured for about one year.
Traditional, handmade Gouda cheese made from fresh, raw milk to which cumin seed has been added.
The cheese comes from the Groene Hart, the area where traditionally the best farm cheeses are made. The secret of cheese making is passed on from generation to generation.
Farmhouse Stolwijker mature (400gr)
matured for about seven months
Creamy, mildly flavored Gouda cheese made from fresh, raw cow’s milk. The cheese is prepared near the village of Stolwijk, in the ‘Green Heart’. The area where traditionally the best farmhouse cheeses are made. The secret of cheese making is passed on from generation to generation.
Farmhouse Tynjetaler (400gr)
matured for about five months
Raw milk farmer specialty from the dairy company ‘De Gelder’, which is located near the small village of Tijnje in Friesland. With a nod to the Swiss cheese makers, the Vogel and Ernst families have developed a raw milk Emmental that contains more flavor than the traditional Emmental.
Organic Olde Remeker (300gr)
matured for about two years.
Delicious creamy spicy organic farmhouse cheese made from the milk of the Jersey cow by Dirk-Jan van de Voort on his farm in Lunteren (Gld.) The passion of Dirk-Jan you can taste in this cheese. Everything on his farm is in balance with nature and antibiotics free.
Farmhouse Stolwijker 2-3years (400gr)
Traditionally made farmhouse cheese by Wim Verwey from IJsselstein (South Holland). Wim is still one of the few (old) farmers who still daily with all his soul and happiness on his own farm makes the cheese and they also mature there themselves. Almost extinct! This farmhouse cheese has clear salt crystals, is not salty for its age and still a bit smoother.