The Dutch make great cheese and Reypenaer is an extremely good example of artisanal workmanship. It is a variety of Gouda that is taken through a series of maturation stages in an entirely natural way. In fact, the ageing of Reypenaer is the highlight of the cheese which takes place in a 100-year-old warehouse along the Oude Rijn river in controlled conditions.
There are three different varieties of Reypenaer segregated according to its age. Reypenaer V.S.O.P. is matured for two years during which it loses 25% of its original weight. It develops protein crystallisations and white spots throughout the pate. The flavour is intense and creamy with strong hints of butterscotch and caramel.