This deliciously creamy cheese is made by Roos and Jan van Schie on their farm in Warmond, near Leiden. It is located on a small island known as the Zwanburgerpolder, so can only be reached by boat. The farm has been in Jan’s family for over 125 years, and he and Roos have been making cheese there for 25 years.
Roos and Jan have about 50 Montbelliard cows, which are an unusual sight in Holland as they are traditionally used in the production of alpine cheeses, such as comté, in France and Switzerland. Jan looks after the cows while Roos makes the cheese, and together they produce only 28 of the 13 kilogram cheeses each week.