Since opening our doors three years ago, we are delighted with the feedback and response to our innovative cheese & wine tasting workshops. Check out our recommendations on Facebook and on Trip Advisor.

Our Reypenaer cheeses naturally and sustainably produced in our ancient custom–built cheese warehouse.  Our Reypenaer Tasting Rooms are located in the old centre of Amsterdam, a 10 minute picturesque stroll from the Central Station and just around the corner from the Anne Frank House and the Westertoren.

We look forward to welcoming you at our Reypenaer Tasting Rooms!

Our Cheese Tastings are given daily.
Monday and Tuesday: 13.00 and 15.00; Wednesday to Sunday:  12.00, 13.30, 15.00 and 16.30. Email us to book…

Visiting Amsterdam? Join us for a wonderful cheese & wine tasting experience

Things are different today – but not at the Reypenaer Cheese warehouse, where the lingering aroma smells just as it would have in 1906 and where hardly any energy is used to ripen the cheeses.  Maturing takes place in a microclimate where we make use of natural elements and temperature change. This is sustainably matured cheese in its truest form.

Nowadays, many cheeses are matured in enormous cool houses at a constant temperature of approx. 4 degrees. These artificially ripened cheeses mature rapidly and are thus available for sale more quickly.  However, this rapid ripening process comes at a cost to taste and quality and moreover, significantly more energy is required to mature the cheeses.

Maturing cheeses in this sustainable manner such as Reypenaer has been doing for 75 years, using natural elements such as air humidity, temperature rotation and surroundings fragrances, gives more character and taste to the cheese. And in the process, hardly any energy is consumed.

This maturing process results in a weight loss of approximately 25% – but this is more than compensated for by the superior quality of the cheese.

Sustainable maturing of cheese is not a new concept! Around 1900, it was not yet technically possible to introduce refrigeration to cheese warehouses. Maturing cheeses and farmhouse cheeses did not necessarily need to be stored in a cool box or refrigerator; rather they could be stored at cellar temperature. This is also a good lesson in sustainability from the good old days.

Interested? Join us at our Reypenaer Tasting Rooms in the historic centre of Amsterdam and experience our fascinating cheese tasting workshops where we pair our cheeses with specially selected wines, ports and liqeuers.

Sustainably Matured Reypenaer Cheeses

Tegenwoordig is dat anders. Maar niet in het pakhuis van Reypenaer. Dat ruikt nog net als in 1906 en er wordt nauwelijks energie verbruikt om de kazen te rijpen. De rijping vindt plaats in een microklimaat waarbij we gebruik maken van de natuurlijke elementen. Dit heet duurzaam rijpen.

Veel andere kazen worden tegenwoordig gerijpt in enorme koelhuizen op een constante temperatuur van ca. 4 graden. Op deze manier rijpen de kazen snel en kunnen ze snel geleverd worden. Dit gaat echter ten koste van de smaak en de kwaliteit. Bovendien kost het veel energie.

Het rijpen van kazen op een duurzame manier zoals Reypenaer dat al 75 jaar doet, met gebruik van de natuurlijke elementen zoals luchtvochtigheid, temperatuurwisselingen én omgevingsgeuren geven de kaas meer karakter en smaak. Daarbij wordt nauwelijks energie verbruikt. Het gewichtsverlies van ongeveer 25% nemen we voor lief want je krijgt daar een hoge kwaliteit kaas voor terug .

Duurzaam rijpen is dus niet nieuw; rond 1900 was men technisch gezien nog niet in staat om koeling aan te brengen in een kaaspakhuis. Kazen die duurzaam gerijpt zijn, hoeven ook niet persé in een koelkast te worden bewaard. Zij kunnen bij keldertemperatuur worden bewaard. Ook dat is een stukje duurzaamheid uit de oude tijd.

Duurzaam gerijpte Reypenaer kazen

The case where two products strengthen each other:
My suggestion is that you look for small taste similarities. For example nuts, wood, herbs or fruit can make a tasting experience more intense. Take for example the Reypenaer XO Cheese, which has on tasting, something of walnut & nutmeg flavour. To strengthening this taste characteristic, you could try a walnut liqueur in combination with this 2 ½ year old cheese made with summer milk.

The case where two products strengthen each other:
Take as an example Wyngaard Chèvre Affiné, our 4 months matured goat’s cheese, in conjunction with a lychee liqueur from the House of Bols. The fresh taste of Bols Lychee liqueur together with the Wyngaard Chèvre Affiné cheese provides a creamy goat / fruit flavour so that your taste buds will open and you experience a pleasant sense of tranquillity in your mouth. Sour acids disappear as does the sharper tang of the cheese. In this way, the taste experience is supplemented as one product brings the other to a higher altitude in taste.

So if you want to experience once again that Reypenaer Proeflokaal sensation at home, don’t be shy of taking risks and experiment with flavours. This will eventually create more pleasant taste experiences that can surprise you every time. To stock up on Reypenaer Cheeses, you can visit our online shop – we  ship our cheeses worldwide!

Cheese Tasting Tips to try at Home from Ron Pieters

Onze Paasaanbieding 2012 - Reypenaer Cadeauset voor slechts € 14.95