The cheese ripening facility, where the cheeses rest on 30-year-old Scandinavian pine planks, is located in the heart of the village. Very inconspicuous, but this is where the magic happens. Located more than 8 metres underground, the cheese cellars at the Reewal feature the right consistent air humidity and temperature. Every now and then, the cheese is lovingly turned over by hand. And you can taste the difference.

The Vergeer cheeses are carefully tasted on a regular basis. And not just by the family. Quality and flavour are everyone’s main priorities. From the director to the front desk receptionist.