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Maturing
Where time creates flavor
Maturing is a craft that Vergeer Holland has perfected. In our own maturing facilities in Bodegraven, Woerden, and Reeuwijk, our cheese is given the time it needs to develop its character.
More than 8 million kilos of cheese rest on 30-year-old Scandinavian spruce planks, a tradition that guarantees flavor and stability. In our maturing rooms, the constant temperature and humidity ensure a maturing process that reflects generations of craftsmanship.
Time is the best ingredient
At Vergeer Holland, we believe that true flavor takes time. In our maturing facilities, we create a controlled climate in which each cheese slowly develops its full character. We carefully turn the cheeses at the right moment, but otherwise, we let time do its work. We prefer to mature heavier cheeses, as they ripen more evenly and deliver a rich taste experience. From two to four weeks old, they begin their journey, which sometimes lasts up to a year and a half. This is how a cheese with the true Vergeer character is created.
Taste the quality
Quality is not a promise, but a daily practice. Our cheeses are carefully and regularly tasted, not only by our master cheesemakers, but also by colleagues from all levels of the company. Because with us, everyone shares the same passion: delivering flavor that connects generations.
