The ripening warehouse
The cheeses with natural rinds are aged in the special ripening rooms in Rhenen. These chambers are specially designed for maturing cheese in a natural crust. In our maturing rooms, the cheeses really get the time to ripen, without any tricks or tricks to make the cheese ripen faster.
During ripening, the cheeses are turned by hand several times a week and washed (clean) with spring water and sea salt. In addition, they are constantly changed from place on the shelf, so that all cheeses have the same ripening. When the cheese has matured sufficiently, we call this 'a point', and it is allowed to leave the ripening rooms, on its way to its final destination.