Chevretta Oud (Old)

This aged version of Chevretta is a hard, crystallised cheese which has a full, strong flavour with a grainy and gritty texture as the cheese is packed with calcium lactate crystals, which develop during the ageing process, for added flavour and crunch. The cheese has nutty, burnt caramel undertones and a well balanced saltiness.
Pasteurised Goat's Milk
Matured for 12 months in the Netherlands and then for an additional 6 to 12 months in our Cambridge cellars
Vegetarian Rennet. Contains EGG.
Pregnancy Friendly
Lactose Free
£12.90

Size

The History, Dairy & Farm, Animals & Maker

Klaver Kaas is based in Winkel, North Holland and has been making cheese since 1977. It is based between the North Sea and Ijsselmeer where the land has a very rich, salty soil and produces excellent quality grass. In 2001, the old farm building was converted into a modern facility with a warehouse so that some of the maturation of the cheese could be done on site.
Klaver Kaas know have two locations, with 2100 goats and 400 cows, all of whom graze on the lush meadows and also have vast stables for shelter in the winter.

The goats frolic freely on the meadows and feed on a special diet of homegrown grass as well as linseed (to provide healthy fats), and straw seasonally, and produce exceptionally high quality, vitamin rich milk. This goats milk is particularly high in Vitamin A as the goats convert carotene from their feed into Vitamin A.

It is traditional and commonplace in the Netherlands for cheeses to be aged away from the dairies in which they are produced, due to space limitations. Chevretta is aged by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses, that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.

Sustainability

The goats are outdoor reared and home fed so there are very few food miles involved in the production of this cheese.