Artisanal Smoked Farmhouse Cheese
Verweij farm is family-run business in Polsbroek, the Netherlands with about 500 cows on 115 hectares of land where passion is the order of the day, meaning that the commitment to the cows, the nature and the cheese is great.
In 2020 the three brothers started smoking cheese in a traditional manner. The cheese is smoked in a smoke cupboard with a special wood mixture. The cheese is immediately smoked from the brine creating a natural cheese with a brown colour and a very special taste.
This cheese is made from unpasteurised (thermised) cow milk and matured for about 2 to 3 months. It has a balanced flavour with slightly sweet, salty and nutty notes. The centre retains a creamy, buttery and smooth texture despite the smoking process.
Serving and Cooking Suggestions
● paired with a peated whisky, bock beer or a smoked porter beer
● plain with apples, pecans and maple syrup
● combined or grated over scrambled eggs or with bacon / pancetta in cooking
● sliced in burgers or diced in a salad
Ingredients: thermised cow milk, salt, starter culture, rennet, smoke
Allergens: milk protein