Borrelpuntjes Reypenaer EXPORT

Reypenaer Cheese... A Mystery The mystery of the unique flavor development during the aging process 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. This warehouse, built in 1906, was originally used 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 warehouse, the cheesemakers allow the outside air to enter, and nature plays its crucial role. The variations in natural conditions throughout the aging process are significant. The cheese continuously adapts to the changing circumstances. In warmer weather, the cheeses slowly warm up, accelerating the aging, while in colder weather, the process slows down. In more humid weather, the cheeses retain more moisture, and in drier weather, they lose more. This interaction between the cheese and the aging process with nature creates a depth and complexity of flavors and aromas. The ventilation of the cheese warehouse still takes place by opening the shutters when the outside air has a positive influence on the conditions. Throughout the year, lower and higher temperatures, increased humidity, and drier air alternate, naturally varying the aging conditions and explaining the complexity of flavors and aromas. The cheeses endure all seasons, losing much of their weight over time, while their flavors and aromas intensify and their texture changes. Reypenaer: A Legacy of Craftsmanship Reypenaer is the result of the dedication and craftsmanship of three generations of the Wijngaard family. Reypenaer Cheese Reypenaer cheeses have won multiple awards, including being named "Supreme Champion" three times at the Nantwich International Cheese Show in the UK. Many top (Michelin-starred) restaurants also feature Reypenaer cheeses.