Nice presentation

Also for cooking & drinks


For Retail

Thanks to its turnover share of 5%, cheese remains an important category for retailers. Consumers put less cheese on their plates but use cheese increasingly often in cooking or when having drinks. Our Wyngaard flavoured wedges, Old Wyngaard and Wyngaard XO respond to these developments.

"Onze gasten vinden het heerlijk!"

"Al ruim 10 jaar lang, sinds het Reypenaer Proeflokaal aan de Singel zit, bieden wij het Reypenaer Proeverijtje aan bij onze gasten. De verschillende kaasjes geven een mooie smaakcombinatie met onze bieren. Door het goede formaat van de kaasjes en de goede verpakking is voor ons het Proeverijtje heel makkelijk in gebruik en kunnen we het snel uitserveren. Zo houden we alle tijd over om aandacht te besteden aan onze gasten. En onze gasten vinden de kaasjes heerlijk!"
- Eigenaar X van Proeflokaal Arendsnest (Herengracht 90, Amsterdam)

Wyngaard Affiné Flavoured Wedges

The Wyngaard flavoured wedges are affined with fine herbs after having been traditionally ripened for four months or more. Thanks to a special and secret procedure, herbs or spices are applied to the cheese, after which they draw into the cheese. The added value is that you both taste the herbs and cheese together, but also separately; an amazing taste experience! Delicious with a glass of wine or beer as aperitif. The cheeses are available in a small size, namely 150 grams. This ensures less wastage, but it also gives your customer the opportunity to combine various cheese flavours on the snack board. Our cheeses are not only delicious, but also ensure an attractive and colourful presentation on the shelves.

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Old Wyngaard & Wyngaard XO

These cheeses are ripened in natural climate fluctuations similar to the old cheese warehouse in Woerden. This is done for 1 to 2 years, according to the old method. The natural fluctuations in temperature and humidity influence the ripening and therefore play an important part. The cheeses ripen quicker in high temperatures and more slowly if temperatures are low. The variations lead to the flavour. The cheeses lose lots of weight over time but gain flavour. They become darker and mineral crystals are created.