Guests increasingly often expect high quality and service with minimal waiting. And his is not just the case when they are on the road, at work or on holiday. This has increased the demand for out-of-home consumption: people cook at home less and less and more often use delivery platforms and to-go concepts. Food boxes, food markets and retail formulas offering food are growing as well. Hotels and lodging are ending room service and mini bars more frequently. This ensures less loss and lower (personnel) costs. Instead, we increasingly often see refrigeration or a mini mart at reception. In addition, the consumer is more aware of food wastage. There is also more demand for healthy and authentic products. In addition, the number of single households is growing, which requires different portions.
The assortment below responds to these developments.
"Al ruim 10 jaar lang, sinds het Reypenaer Proeflokaal aan de Singel zit, bieden wij het Reypenaer Proeverijtje aan bij onze gasten. De verschillende kaasjes geven een mooie smaakcombinatie met onze bieren. Door het goede formaat van de kaasjes en de goede verpakking is voor ons het Proeverijtje heel makkelijk in gebruik en kunnen we het snel uitserveren. Zo houden we alle tijd over om aandacht te besteden aan onze gasten. En onze gasten vinden de kaasjes heerlijk!"- Eigenaar X van Proeflokaal Arendsnest (Herengracht 90, Amsterdam)
The Wyngaard cheeses are affined with fine herbs after having been ripened for four months or more in our special caves, inspired by the historic Reypenaer cheese warehouse. A special and secret process is used to apply the herbs to the sliced cheese, after which they eventually draw into the cheese. The cheeses are small (approximately 150 grams) in order to encourage the use of multiple types. Like with foreign cheeses, it can be fun to present several types together for a delicious cheese board, with or without crackers.
These cheeses are ripened in natural climate fluctuations similar to the old cheese warehouse in Woerden. This is done for 1 to 2 years, according to the old method. The natural fluctuations in temperature and humidity influence the ripening and therefore play an important part. The cheeses ripen quicker in high temperatures and more slowly if temperatures are low. The variations lead to the flavour. The cheeses lose lots of weight over time but gain flavour. They become darker and mineral crystals are created.