Artisan Goat Cheese
This deliciously mature, sliceable sheep’s cheese is crafted from pasteurized Lacaune sheep’s milk, sourced from the Rispens family farm in Morra, Friesland. Aged naturally for 6 months, it develops a rich, nutty, and beautifully spiced flavor.
The Lacaune sheep, famous for producing the milk used in Roquefort, yields only 1.5 liters of milk per day, but its milk is exceptionally rich and flavorful. Aged in traditional natural cellars without refrigeration, this cheese’s taste becomes wonderfully refined and complex.
Some facts about Artisan Goat Cheese
• Made from premium lacaune sheep’s milk – Crafted from the rich, flavorful milk of Lacaune sheep—the same breed used for Roquefort—sourced directly from the Rispens family farm in Morra, Friesland.
• Naturally aged for refined, spiced flavor – Matured for 6 months in traditional cellars without refrigeration, developing a rich, nutty, and subtly spiced taste with great complexity.
• Limited milk yield, exceptional quality – Each sheep produces just 1.5 liters of milk per day, resulting in limited production but exceptional quality and flavor concentration in every wheel.
Visiting Kaasfort Amsterdam
A visit to Kaasfort Amsterdam is a unique journey into the world of artisan cheese. Housed in a historic military fort, this cheese-aging facility offers a behind-the-scenes look at how premium Dutch cheeses are matured. You'll discover the craft of affinage, meet passionate cheesemakers, and of course, enjoy a delicious tasting. It’s a must-visit for any true cheese lover.
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