Reypenaer XO Reserve 250gr

Reypenaer Cheese... A Mystery The mystery of the exceptional 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 over more than 110 years in the old cheese warehouse along the Oude Rijn in Woerden, established in 1906 for aging Gouda cheeses from the Green Heart of the Netherlands. Nature Does Its Work Aging is a process of flavor and aroma development over time. By opening the shutters in the old warehouse, the cheesemakers allow the outside air to enter, and nature plays an essential role. The variations in natural conditions during the aging process are crucial. The cheese continuously adapts to the changing circumstances. In warm weather, the cheeses slowly warm up, accelerating the aging, while in colder weather, the process slows down. In humid weather, the cheeses lose less moisture (they dry out less), while in dry conditions, they lose more moisture. In this way, the cheeses and aging work together with nature. These natural variations create depth and complexity in flavors and aromas. Ventilating the Cheese Warehouse The ventilation of the warehouse still happens by opening the shutters when the outside air has a beneficial effect on the conditions. Throughout the year, lower and higher temperatures, as well as increased humidity and drier air, alternate. These variations in aging conditions naturally explain the complexity of flavors and aromas. Aging Through All Seasons The cheeses experience all seasons, losing much of their weight over time (they dry out), while the flavors and aromas intensify, and the texture changes. Reypenaer: The Result of Three Generations of Craftsmanship Reypenaer is the result of the dedication and craftsmanship of three generations of the Wijngaard family. Reypenaer XO Reserve Reypenaer XO Reserve is the pinnacle of cheese aging, a cheese for true connoisseurs. It is produced in limited quantities and made exclusively from grass-fed milk during the summer months when the cows graze on the most tender and juiciest grass, yielding the best milk. During its historical aging, it loses more than 25% of its weight. Slowly, the cheese changes color from orange to brown, and fine mineral crystals develop. The long aging gives this cheese an extraordinarily concentrated and pure flavor. Thin Slices for the Best Flavor and Aroma Experience Thin slices offer the best experience of flavor and aroma. For this, the Reypenaer Guillotin was specially developed.