Raw milk cheese with a seasonal character
What makes our cheese truly special is the use of raw, unpasteurized milk. It retains all the natural goodness of the milk, resulting in cheeses with depth, complexity, and subtle variations in taste.
Because we work with milk fresh from our own herd, each wheel of cheese reflects the season, the weather, the cows’ diet, and even whether the cows are indoors or out in the pasture. The result is a cheese that is alive with flavor and has a distinct identity—no two batches are ever quite the same.
From creamy young cheeses to rich aged varieties, every piece of cheese from De Ruyge Weyde is a testament to the power of nature and tradition.
A farm with deep roots and a rich name
The name De Ruyge Weyde is inspired by the historic polder road “Ruige Weide”, where the farm has stood for over 175 years. It is a place where land, heritage, and craft come together, and where organic farming and cheese-making go hand in hand.
Visitors are welcome to experience the farm, learn about the cheese-making process, and taste the result of this pure and honest way of working.
