Meester-Affineurs is a young company based in Wageningen, Gelderland. Meester Affineurs produces, treats and matures raw milk or thermized cheeses. With today’s technology and the passion for cheese making, a traditional cheese is created without artificial aroma, colors or flavors. The salting takes place in a bath with sea salt, which contains more spores, elements and minerals. The ladies, whose milk is not skimmed, graze on rich pastures, are fed locally and their well-being is paramount. The circularity and sustainability on the farms are also in focus. And that in turn is translated into a breed and grass-specific milk, of special ladies, with a rich composition. The cheeses are real eye-catchers with their robust and tough look!
Cheese making by Meester-Affineurs
The way Master Affineurs make their cheeses is special. They work with chilled evening milk and still warm morning milk, for the freshest result. This creates a premium milk, because the fat and protein percentages differ between the evening milk and morning milk. The fresh raw milk is then processed in the artisan cheese factory. They add specific microorganisms to the milk before the milk starts to acidifying. After acidification, the milk is curdled and then the curd is washed and placed in cloths in cheese rings. Then the first pressing takes place. In the second light pressing, the signature of Master Affineurs is added. The cheeses are then salted in the salt bath. This salting takes 25% less time than usual, so that the cheese becomes less salty. Now the cheese is ready to develop the taste during the maturing process.
The milk used to make the cheeses comes from farmers from The Gelderse Valley who are within a radius of 15 km around the cheese factory.
The milk for the Montbéliarde cheeses that we have in our range come from farmer Henk from Overberg. The Montbéliarde breed comes from the Jura area in France. It grew out of the merging of several local breeds where the greatest influence was the red-white variety. Because the cows originate in mountainous areas, they are very strong and can easily adapt to different conditions. Tough ladies who don’t give up easily. They have more muscles than Holstein cows and can therefore withstand a bump. The ladies give milk with high values of protein and fat content, which allows us to make beautiful cheese specialties. In the Gelderse valley, approximately 65 Montbéliarde cows graze on pastures between wood edges. In our range you will find the Montbeliarde 4 months matured and Montbéliarde 8 months matured.
Bio Blaarkop Cheese
The organic milk of the Blaarkop cows comes from care farm De Hooilanden in Bennekom. This beautiful care farm is run by Louis and Floor Pool. At this beautiful location the Blaarkop cows are grazing. De Blaarkop is an old Dutch cattle breed that is traditionally found in the province of Groningen, Gelderse Vallei and Utrecht. These ladies are strong, sober and robust and can get along well on the marshy grassland in the Dutch landscape. They have a calm and affectionate character and characteristic black or brown “blisters” around the eyes. In addition to tender meat, blaarkop cows also provide a rich milk with a good protein and fat content. The milk production is less compared to the milk production of Holstein cows, but the taste is special. You will notice that when you taste this cheese! In the Netherlands there are only about 30,000 blaarkop cows. In the Gelderse valley, about 70 organic blaarkop cows are grazing on meadows situated in a quiet secluded water extraction area called “De Binnenveldse Hooilanden”. These ladies are fed grass all year round and walk outside as much as possible. They give the milk for the Bio Blaarkop 3 months and Bio Blaarkop 6 months.
For more information about the Meester Affineurs, please visit their website: https://www.meester-affineurs.nl/