De Bodegraafse Kaasboer
The cheeses are kept in an authentic cheese ripening room to mature traditionally and naturally.
The Veldhuijzen family has been active in the cheese trade since 1885 from the cheese village of Bodegraven. Over 125 years of experience in selecting the tastiest cheeses, the ripening process and fresh cutting of cheese. The fifth generation is now active in the company. And with that, a family tradition continues.
Unique traditional maturation
The cheeses are aged on wooden planks and turned weekly by hand to allow the taste to develop optimally. This craftsmanship, which has been built up and passed on through the different generations, is important for the development of taste. Much cheese is stored industrially. As a result, it loses little moisture and develops less in terms of taste. The Bodegraafse Kaasboer gives the cheeses plenty of time to develop their rich flavour. The ripening conditions are essential. They allow nature to play along with changes in temperature and humidity. You can taste this passion and love for the profession in the cheese.
Cheese Valley, a unique area in the middle of the Groene Hart region. It is made up of four municipalities with special stories and experiences and, above all, it’s the heart and origin of real cheese, Holland’s yellow gold. Listen to the story below.
Check out below what else there is to do in the area.