Product description

The Bon Repas is an authentic cheese with holes made from thermized milk. This farm cheese is prepared according to a unique recipe and has an unprecedented smoothness. The taste is very accessible and slightly sweet. The cheese is named after the polder Bonrepas, located in the Krimpenerwaard. Bon Repas means 'good meal' in French.

To get the holes in the dairy, propionic acid bacteria are added during the preparation process. During the ripening process, these bacteria provide the large holes in the dairy. To activate these bacteria, the Bon Repas is first ripened for 14 days at a high temperature (20 degrees). This also makes the cheese bulge a bit. But by adding an extra culture, the cheese gets a rich taste with a farmer's smell, which makes it a unique taste. In total, this cheese with holes has been ripening in our warehouse for 8 weeks. The result is a unique cheese with holes from the farm with a particularly smooth character. Deliciously sweet and mild farmer's taste.

Ingredients: Thermised cow's milk (NL), salt, lactic acid, animal rennet, sodium nitrate

About cheese farm van Erk

We are happy to tell you the story of our cheesemaker Marco van Erk. In 2010, Marco and his brothers took over the cheese farm from the Oskam family in Berkenwoude. This was the first step into the world of farm cheese. There are now around 300 cows on their farm. All the milk they give is used to make cheese. The 16 kg Boeren Goudse cheese is a real winner. This cheese is very creamy, soft and smooth and is made in the same way as Mr. Oskam used to do himself. He taught Marco the tricks of the trade.

The quality of the cheese is very important. From the feed and the milking to the ripening of the cheese has an influence on the quality. The milk they work with is raw or thermized. This means that it is a real natural product and that nature has an influence on it. The weather conditions and the season, for example, have a great influence on the composition of the milk and ultimately on how the cheese tastes.

It is a skill in itself to make high-quality farm cheese every day. You only learn this craft by doing it often. Skimming the milk requires precision. During the preparation process, they use a special starter culture, which gives the cheese its sweetness.