At Rouveen Kaasspecialiteiten the tastes of our clients form the basis for our cheese making. Our product development department forms a team with the client to develop new cheese varieties. Even the kind of milk used can be varied to suit a clients’ requirements. Organic goat’s milk, halal sheep milk, biodynamic cow’s milk or a combination of all three? Not a problem. Special ingredients such as walnuts, hemp or pesto? We’ll do it. We’ll even go a step further. Our clients can even choose milk from a particular farm.
Product development is a core activity at Rouveen Kaasspecialiteiten. We are always on the lookout for new flavours. We try out unexpected combinations of ingredients and research international cuisines. The desire for innovation is intrinsic to who we are. Our employees are continually working on it and we encourage their creativity.
New cheeses are developed, tested and tasted at the very heart of our cooperative: the pilot plant. From the outside it looks like a traditional Staphorst farm, on the inside it is a surprisingly modern advanced product development location. The complete cheesemaking process can be carried out here. Curious about how we go about deciding on a new variety of cheese? Cheese à la carte.
‘Everything starts with an idea’
