In the Twentse Daarle lies a building that used to hoard ammunition. Nowdays, a very different valuabel collection is kept there. Under a thick layer of concrete (where trees even grow on) lays the ripening rooms of Bunkerhaas. In the bunkers the perfect atmosphere for cheese maturation exists. Because of the exelent isolation there is a steady air moisture and its always around 15 degrees. This is why not a lot of power has to be used and the cheeses mature eco-friendly. After 25 weeks the cheese is ripe and the taste at its best. Full, creamy and with a spicy and nutty aftertaste.