Grandpa Piet started in 1936 with the trade in cheese, actually as a medium of exchange for the groceries. His son Jan took over the company in 1947 and set out completely to the ripening process.
In 1975, the third generation showed up, with daughter Riet, son Jan and since 1995 son Rien. In 2019, the fourth generation joined with Jan, the son of Rien.
The Reypenaer is ripening in an old cheese warehouse that’s more than a century old. The warehouse is situated on the Oude Rijn in Woerden in the Netherlands, whence in the early days the cheese was delivered by boat.
In our historical ripening warehouse of 1906, the cheeses are ripening slowly for a long time in an unique microclimate and natural changes in temperature and humidity. The natural fluctuations give the complexity of the taste, by which the cheeses lose a lot of weight, but develop an extraordinary beautiful taste.
The cheese warehouse has walls of stone, floors and beams of wood, provided with hatchways, inside as well as outside the cheese warehouse.
Every week the cheeses are turned around and rubbed by hand. This is done to make sure that the cheese maintains its shape. The cheeses are also checked by the cheese master.
View our collection of Wyngaard and Reypenaer cheeses in our webshop. Click here.