Ripening room
Ripening with Peace and Care
In our ripening room, each cheese receives the time and attention it needs. Here, the cheeses develop their unique character and aroma, with nature playing the leading role. Molds and beneficial bacteria work together to enrich the rind and the interior of the cheese.
The environment is carefully controlled for temperature and humidity, ensuring that the ripening process is slow and even. This attention results in cheeses with a full flavor, a creamy texture, and a complex aroma that can only be achieved through patience and craftsmanship.
Award-Winning Cheese
Each Remeker cheese is given time to develop. In the tranquility of the ripening room, natural processes form the basis of the characteristic flavor for which our products are known. This patience makes each cheese rich, well-rounded, and full of nuance.
Our cheese is internationally recognized for its quality and flavor. Olde REMEKER has won the World’s Best Jersey Cheese multiple times, and Ryp was named the best matured cheese in the Netherlands. These awards confirm that our craftsmanship and care can be tasted in every step from milk to cheese. With every bite, you taste the dedication to nature, soil, animals, and the craft that makes Remeker unique.
On our farm, everything is made with care and love, from milk to cheese, ghee, and beer.
Our Jersey cows graze on herb-rich meadows and provide milk full of flavor and character for our products.
We add nothing and let nature do its work, so that every cheese, ghee, and beer remains pure.