Our range of farmstead cheese, consists of both farmhouse cheeses and farmer’s cheeses.
Farmer’s cheese is made from raw cow’s milk. This means that the milk is not heated, so that all the bacteria in the cheese continue to live. This farmer’s taste gives the cheese an extra flavor dimension.
Not all cheeses are allowed to bear the name ‘farm cheese’. The name farm cheese is protected and should only be carried by cheeses that are traditionally made by the farmer on the farmer’s own farm of unheated milk from the own herd. These are (half) hard cheeses made from raw milk from cows, goats, sheep or buffalo cows, extracted mainly from own cattle and with a specific shape, crust and fat content. With this, these cheeses meet the requirements of ‘Guaranteed Traditional Specialty’ (GTS). The GTS label is visible on our farmer’s cheeses.
Farmhouse cheese is made from thermized milk. That’s milk that is briefly heated between 40-65 degrees. As a result, some of the bacteria dies, but not all bacteria. This also means that farmhouse cheese has that ‘farmer’s taste’.
See below an overview of all our farmhouse cheeses. All cheeses are prepared with love by the farmer and you can taste it!