Today, there are still about 12,000 dairy farms in the Netherlands, of which only about 60 still make authentic farmhouse cheese from raw milk. Of those, fewer than ten are organic, and we are one of them.
We are the only organic cheese farm in the Netherlands where raw-milk farmhouse cheese is produced using a milking robot and active pasture grazing for the cows.
We create added value by processing the milk from our own cows into cheese and marketing it independently. That is not only our strength, but also our greatest source of pride. Because we control the entire chain—from calf to consumer—we are able to uphold the highest quality standards. You can taste that in our Ruyge Weyde cheese.
All of our cows were born on the farm, have names, and graze in the pasture every year from April through November. We also pay close attention to their diet. We do not use soy or other processed products, such as GMOs. Our experience has shown that the less we interfere, the better the cheese tastes.
That is why we make a conscious choice not to use artificial fertilizers, pesticides, synthetic vitamins, GMO feed, calcium chloride, nitric acid, or natamycin. We also keep the cheese-making process as pure as possible and deliberately avoid homogenization, skimming, thermization, pasteurization, and bactofugation.
We are committed to the continuous improvement of an exclusive and exceptional product—and have been since 1847.
We do not offer guided tours. However, you are more than welcome to explore our farm on your own. You can pick up a map at our farm store to help you navigate the grounds.
