The Van Leeuwen farm has been producing cheese since 1981. It is a pure dairy farm. The cheese is made daily (on week days) from the milk of the previous night and the morning.
Making cheese daily from the milk of one herd results in changing flavors as the circumstances change. Such changes include dietary changes and changes in the weather. The cheese produced in spring time when the cows graze fresh pastures greatly differs from the taste when cows are confined to the stables during the cold winter time. This is what ensures farmer’s cheese never to become boring!
Van Leeuwen stopped making “raw milk” cheese 4 years ago. Since then, the milk is pasteurized before the cheese is produced. The cheese is produced completely free of additives.
In my youth I spent a great deal of time on the Van Leeuwen farm. My roots with Dutch farming and my passion for artisanal farm products have inspired me to share this great cheese making tradition with the rest of the world.
Below are some pictures of the cheese in different stages of production.
In the cheese press the cheese mold is pressed for one night to a compact substance.
From the press the cheese is moved to the salt basin to obtain a salty crust for protection.
After being coated (so the cheese doesn't dry) the cheese is laid to age on long wooden shelves.
The Farm shop
Family Van Leeuwen has a small shop located at the farm where they sell their cheese and other artisan products. The picture below shows Ria, the farmers wife, posing with an 8 kilogram cheese in her shop.
Meet the ladies!
Below are some pictures of the ladies that produce the milk.
Two curious ladies!
As you can see on the pictures, all cows have 2 ear tags. European law states that all cattle is to be tagged directly after birth. This measure was introduced because it will improve traceability of cattle in cases of outbreaks of disseases such as mad cow dissease.
This girl is 2 weeks old and will be producing milk in 2 years time.
Springtime
The pictures below were taken mid May. The pastures by the river are lush and beautiful. The cheese produced in May and September have the richest taste. The cows graze the banks of the river at day time and are led back to the farm around 5 PM to be milked. The pastures and the farm are separated by a dike. At night the cows stay on pastures closer to the farm. Below are a number of pictures of the cows being led from the river pastures back to the farm.
Cow food
Cows obviously eat grass. But for the winter the Dutch farmers have a special means of storing the grass. In stead of hay they feed their cows "Kuilgras". During the summer the grass is mowed and dried for 1 maximum 2 days (not nearly as dry as hay). Big trailers pick up the grass and deposit it on what's called the "kuil". A large tractor drives over the collected grass untill it's very compact. The grass is then covered with plastic and the plastic is again weighed down with sand and old car tyres. Because of bacteria the PH value of the grass drops which preserves the grass. If the grass isn't compact enough or air gets in the temperature of the grass rises, it starts rotting and it's no longer eatable for cows. Kuilgrass has a very distinct sweetish smell and cows love it.
This picture shows a "kuil". The farmer cuts out large blocks with a special machine and these blocks are places in the stables.
At Van Leeuwens farm the cows are also fed crunched corn. The corn is also stored in a "kuil".
Location
The farm is located in the Betuwe. This region is known for its river landscape and fruit production. If you ever visit the Holland in April you must visit this region. In this period all fruit trees blossom and you'll be overwhelmed by the seas of color. The town is called Culemborg. The photo's below were taken in February in the direct viscinity of the farm.
The flow of the river and the pastures on the right.
The farmer at work.
The pastures in front of the farm flanked by a pasture of apple trees.
Ships on the river Lek.
