Reypenaer Cheeses: A Legacy of Dutch Cheese Tradition
Reypenaer cheeses are specially selected cheeses that are naturally aged for 1 to 3 years in a historic cheese warehouse over 100 years old in Woerden. The unique microclimate, with natural variations in temperature and humidity, is responsible for the exceptional development of flavor, aroma, and texture. The cheeses are carefully turned and brushed by hand.
A delicacy cheese that has won multiple awards and is used in top restaurants.
Nature does his work
Aging is a process of developing flavor and aroma over time. By opening the shutters of the historic cheese warehouse, our cheese masters allow fresh outside air to flow in, enabling nature to play its vital role. The natural variations in conditions during the aging process are essential.
The cheese continuously adapts to these changing conditions. In warm weather, the cheeses gradually heat up, accelerating the aging process, while in colder weather, the process slows down. In humid conditions, the cheeses retain more moisture, whereas in dry weather, they lose more.
This harmony between the cheeses and nature creates depth and complexity in both flavor and aroma, resulting in a truly unique taste experience.
A Historic Cheese Warehouse from 1906
Reypenaer ages in a cheese warehouse that is over a century old.
In our historic warehouse, the cheeses are slowly and carefully aged in a unique microclimate. We control this microclimate by regulating the natural fluctuations in temperature and humidity, adjusting the shutters to allow air in and out. These natural variations contribute to the complexity of the flavor, resulting in the development of a remarkably rich taste.
The warehouse boasts a distinctive appearance, with stone walls, wooden floors and beams, and shutters both inside and outside. It is located along the Oude Rijn in Woerden, a historic route where cheese was once delivered by boat.