Wijngaard Kaas

We are a family business with a long tradition of artisan cheese making, going back more than 100 years. With the making of our cheeses, we constantly strive to achieve excellence in taste and texture. When we ripen our cheese, we let nature do what nature does best. We use absolutely no artificial ingredients or environmental conditions to accelerate ripening. We have won several prestigious awards and are particularly proud of our flagship brand Reypenaer. Our cheeses are renowned for their exceptional flavour. Each cheese is naturally matured in our historic custom-built cheese warehouse in Woerden. Using age-old traditional maturing techniques, we give our cheeses as long as they need to develop their rich taste and full flavour. Each cheese matures as nature intended in its own time and in tune with natural variations in temperature. All our cheeses are now available for you to buy online directly from our warehouse, no matter where you are in the world. We ship worldwide! In making our cheeses, we use as much milk as possible from cows fed on grass in the summertime. Cows fed on fresh grass give milder and better milk. Cheese made from this milk ripens better. But the supply of this milk is limited. In selected, small-scale cheese rooms the curd is set in drainage trays which allows the whey to slowly drain away; this is done with the maximum amount of respect for the good things in the milk and benefits the mild, creamy taste. We find it important to respect the natural micro organisms and enzymes used in making cheese, so they have every chance to do their tasteful work later during the ripening and drying processes. When we ripen our cheese, we let nature do what nature does best. We use absolutely no artificial ingredients or environmental conditions to accelerate ripening.