The process

to make a Naturamel cheese

Milk used for cheese


The black and white or red and white Holstein Friesian cow boasts an excellent milk production, and is by far the most common breed of dairy cattle in the Netherlands. Our farmers milk their cows twice a day, so that the fresh milk for cheese making can be stored in a cooling tank at the correct temperature.

dutch cheese making process


To make the cheese, fresh full-fat milk is brought to temperature in a curdling vat. For raw-milk cheese, the milk is heated up to 40 °C. For cheese that is prepared from thermised milk, the milk is briefly heated to 65 °C. A starter culture and rennet is then added to curdle the milk. This is subsequently cut and washed prior to being pressed into a cheese vat. After drying and acidifying in the vat, the cheese is immersed in a brine bath, dried once more and then enveloped in a protective coating.
The ripening process can now begin!

Farmhouse cheese ripening process


Our Dutch farmhouse cheese undergoes a secret transformation process whilst ripening on wooden boards. A natural combination of rest, the correct temperature, humidity and the appropriate number of ripening months is extremely important for its deliciously unique artisanal flavour.

artisan dutch farmhouse cheese


Because our Dutch farmhouse cheese is so deliciously rich and creamy, and boasts such a temptingly tangy taste, we decided to call it Naturamel. Our label comprises three artisanal cheese lines:

Naturamel Red 50+ (prepared from thermised milk)
Naturamel Blue 48+ (prepared from raw milk)
Naturamel Special Gift Edition 48+ (prepared from raw milk)
Naturamel Special Gift Trilogy Edition (prepared from raw milk)

Click here for an overview of our cheeses.