Remeker innovative cheese-ripening facility
Natural warehouse and testing facility offering the perfect environment to experiment with cheese-ripening processes.
The ‘Natuurpakhuis’ (literally, natural warehouse) is an innovative warehouse. It's a modern version of the so-called ‘cheese cave’ that has been constructed using all natural materials and processes. The aim is to create the perfect environment where ripening processes can be experimented with, specifically for washed rind cheese such as Remeker, where ghee is used to form the rind.
Cooperation
This ripening warehouse was jointly funded by the Province of Gelderland and commercial companies such as Oost NV and RCT ‘De Vallei’ that together supported De Groote Voort in developing this test facility. A local consortium of companies including De Groote Voort, PS Koeltechniek and Bouwbedrijf NAP worked together to ensure the successful completion of the construction.
Research
Wageningen University, with its focus on the theme ‘healthy food and living environment’, has been carrying out scientific research into the taste of cheese by measuring the aromatic substances in both the cheese and the washed rind. Along with all other information gathered in this unique testing facility, the results of the University studies are freely available.
Sharing
Artisan producers and affineurs (specialists in ageing cheese) are welcome to visit the testing facility to learn about new developments, so as to support the production of better cheese under sustainable conditions.