At the Reypenaer Cheese Tasting Room in the centre of old Amsterdam
The Reypenaer cheeses are made in a family business with a long tradition of artisan cheese making, going back more than 100 years. The 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. In making the cheeses,they 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. There are no artificial ingredients or environmental conditions used to accelerate ripening. At the Reypenaer Cheese Tasting Room in the centre of old Amsterdam, you can personally test and evaluate the flavour, the aroma and the qualities of the Reypenaer cheeses, all under the guidance of an expert cheese taster.