Our cheeses

GRIJZE LIES

Matured goat cheese scooped by hand, sprinkled with charcoal and then aged for several weeks. A fresh and spicy taste for the cheese lovers.

Neptune

Neptune is made in the Ostend fish market by the young company Cru du Nord. They traditionally make cheeses with a nod to the sea. The Neptune is a unique triple-cream cheese with a very high cream content, vegetable curdled with extract of cardoon thistle. The acidification and curdling process is slow to develop maximum flavor.

KEIS DRUPPERKE

Keisdrupperke is a traditional red-bacteria cheese made from raw cow's milk with a unique ripened stamp on the rind. The Keisdrupper symbolizes the nickname of the inhabitants of Opdorp: the Keisdruppers. The “keisdruppen” refers to cheese production, as it was done here until the beginning of the 20th century. Mainly flat cheese (keis) was made in which the curd is further drained in a cheese bag (keiszak) until flat cheese remains.

Après Soleil

Après Soleil from cheese maker Jumi is a rare Swiss mountain cheese made from cow's milk. The cheese is made from raw mountain milk from the Emmental and matures for more than 12 months. The cheese is still produced according to the old tradition in Steinen im Emmental.

CASHEL BLUE

Cashel's cheese makers are extremely proud of their masterpiece. This soft blue-veined cheese from whole cow's milk has a rich flavor but is a lot less strong than, say, a Roquefort or Cabrales.