Extra matured cheese

Extra matured cheese:

Wonderfully tasty extra matured cheese from cows from the Alblasserwaard. Matured for at least 45 weeks on wooden shelves in a professional traditional warehouse. This spicy cheese is delicious on bread, but also nice to eat in the evening with a glass of wine or port. The extra mature cheese is a nice combination of nice and creamy yet spicy in taste.

Dairy factory De Graafstroom has been located in Bleskensgraaf in South Holland since 1908. Bleskensgraaf is located in the Green Heart of the Netherlands. This is a unique peat meadow area with an area of approximately 180,000 hectares. The Groene Hart consists of a characteristic landscape with meadows that are just higher than the water in the ditches. The rectangular plot pattern with ditches in between dates back to the reclamation around the year 1000. In addition to the many windmills, cows are an indispensable part of this unique landscape.

Our Gouda cheese
After skimming and pasteurizing, we add rennet and lactic acid to the milk. This gives our cheese its delicious taste. The thick mass that is then created is called curd. By stirring and cutting it, a liquid is released, the 'whey', which is used as an ingredient for high-quality infant nutrition. Then we put the curds in the cheese mold and press them together to get the perfect cheese shape. The cheeses become really tasty in the brine bath, where they can soak in the characteristic (salt) cultures of De Graafstroom. After brining, our cheeses are given a protective layer so that they lose less moisture and the quality is preserved. Then the cheeses are allowed to ripen on original wooden shelves in the cheese warehouse, before they go to the store and end up in our kitchen.

Our creamy young cheese, soft young matured, creamy matured and spicy old cheese are all delicious and healthy: We strive for the lowest possible fat and salt content in our characterful cheeses. We call this 'cheese from the heart'; cheese prepared with great care, passion and love with the milk of the best cows from the Groene Hart and surroundings.