Wijngaard Reypenaer Hard Cheese XO Reserve, 30 months, for the guillotine

The historical maturation of the Reypenaer: In the cheese warehouse of the affineurs Rien and Jan van den Wijngaard, from 1906 in Woerden, the Netherlands, the cheeses are stored for maturation. The aromas and microorganisms in the old cheese warehouse and the natural climatic fluctuations ensure the exceptionally aromatic taste development. The cheese ripens slowly and over a longer period of time: the Reypenaer ripens for one year, the Reypenaer VSOP for two years and the XO for two and a half years. A wonderfully smooth taste develops that flatters the palate for a long time.