Innovative cheese-ripening facility: official opening

The ‘Natuurpakhuis’ (literally, natural warehouse) was opened on 2 April 2015 by Annemieke Traag, representative of the Province of Gelderland.
This festive but at the same time significant step in the business development of Remeker cheese took place in Lunteren at the dairy farm and cheese production facility of De Groote Voort.logo-pakhuis

Testing ground

This innovative warehouse (a modern version of the so-called ‘cheese cave’) has been constructed using all natural materials and processes. The aim is to create the perfect environment where ripening processes can be experimented with, specifically for washed rind cheese such as Remeker, where ghee is used to form the rind.

Cooperation

This new ripening warehouse was jointly funded by the Province of Gelderland and commercial companies such as
Oost NV and RCT ‘De Vallei’ that together supported De Groote Voort in developing this test facility.
A local consortium of companies including De Groote Voort, PS Koeltechniek and Bouwbedrijf NAP worked together to ensure the successful completion of the construction.

Research

Wageningen University, with its focus on the theme ‘healthy food and living environment’, is currently carrying out scientific research into the taste of cheese by measuring the aromatic substances in both the cheese and the washed rind.
Along with all other information gathered in this unique testing facility, the results of the University studies are freely available.

Sharing

Artisan producers and affineurs (specialists in ageing cheese) are welcome to visit the testing facility to learn about new developments, so as to support the production of better cheese under sustainable conditions.
The facility was first opened to the public on 15 May 2015 between 3 and 8 p.m.

Would you like to know more about the testing facility?

Please get in touch by email.

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