About the farm

  • 600 cairy cattle
  • 440 young cattle
  • 300 ha land
  • 12.000 kilo cheese per week
  • International supplier

Cheese according to traditional methods

Almost all of our milk that is produced annually, is used to manufacture Gouda farm cheese. The rest of the milk gets delivered to the factory. Six days a week farm cheese is made from the milk. It is a process according to traditional methods, which has been performed at our farm for decades. We make ½, 1, 2, 3, 5, 8, 16, 25, 30 and 60 kg cheeses. Making 60 kg cheeses is one of our farm’s specialties. Apart from Gouda farm cheese, we also manufacture herb cheeses: pepper/chive, cumin, fenugreek, mustard, nettle, pesto, Italian herbs, garlic/onion and truffle. Our cheeses are purchased by wholesale trade, shops and the hotel and catering industry in the Netherlands and abroad. Of course our cheese can also be purchased in our own shop at the farm.
In 2010 our Gouda farm cheese won us the ‘Gouden Kaasplak Trofee Boerenkaas Cum Laude 2010’ for the tastiest Gouda farm cheese of the Netherlands. In the taste profile the taste of our farm cheese was defined as follows: a farm cheese with a very soft texture, a beautiful mineral/clayey taste with a bit of laurel in the beginning and vanilla/pear fragrances. Or according to the tasting experts: “ an outstanding cheese”, “a cheese for friends”, “nice and buttery” and “racy’.