Wijngaard Reypenaer hard cheese VSOP, 24 months, for the guillotine

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