26 plaks Reypenaer

Reypenaer Cheese... A Mystery The mystery of the unique flavor development during the aging of Reypenaer cheese is vast. It is a combination of multiple factors, with the most important being the microclimate built up over more than 110 years in the old cheese warehouse on the Oude Rijn in Woerden, built in 1906 for the aging of Gouda cheeses from the green heart of the Netherlands. Nature Does Its Work Aging is a process of developing flavor and aroma over time. By opening the shutters in the old cheese warehouse, the cheese masters let in the outside air, and nature plays its important role. The variations in natural conditions during the aging period are key. The cheese constantly adapts to the changing conditions. In warm weather, the cheeses gradually warm up, and the aging process speeds up, while in cooler weather, the opposite happens, and the aging process slows down. In humid weather, the cheeses retain more moisture (they "sweat less"), whereas in dry weather, they lose more. This is how the cheeses and aging work in harmony with nature. These natural variations cause depth and complexity in the flavors and aromas. The ventilation of the cheese warehouse still occurs by opening the shutters when the outside air has a positive influence on the conditions. Throughout the year, lower and higher temperatures, more humidity in the air, and drier air alternate. The aging conditions vary naturally in this way and explain the complexity of the flavors and aromas. The cheeses experience all seasons and lose a lot of weight over time (they "dry out"), while the flavors and aromas intensify, and the texture changes. Reypenaer is the result of the dedication and craftsmanship of three generations of the Wijngaard family. Reypenaer Reypenaer cheeses have won several awards, including three "Supreme Champion" titles at the Nantwich International Cheese Show in England. Additionally, many top (Michelin-starred) restaurants use them.