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Kees is a variant on cheese with a unique recipe. This ensures great taste and good properties. Kees tastes so good due to our special recipe and natural ripening. You can taste the delicious cheese flavour.
Kees is healthy due to its special formula. We make kees with skimmed milk and added vegetable oils. As a result, kees contains 50% less saturated fat than regular 48+ Gouda cheese. This makes a difference! In addition, kees is lactose-free, curdled with vegetarian rennet, and contains 25% less salt than a Gouda cheese of the same age.
Kees contains 50% less saturated fatty acids compared to traditional Gouda cheese. This helps you to maintain normal cholesterol levels.
Kees contains less than 0,01 grams of lactose per 100 grams and is therefore lactose-free.
We use vegetarian rennet that stems from the fermentation of plant extract. That is why kees has the seal of approval of the Dutch Vegetarian Association.
Kees matures on wooden boards for several months. This natural maturation and the unique recipe ensure an excellent taste!
Of course it starts with the cow. We use milk, but remove the animal fats from it.
We substitute these animal fats with vegetable fats, mostly sunflower and rapeseed oil.
Kees is then culdled with vegetarian rennet and goes in to the salt bath only for a short time.
After this the kees can mature peacefully. After laying on wooden boards some months, the kees is best.
After about 15 weeks our young ripened kees leaves the warehouse. It’s nice and creamy with a soft taste.
The old kees stays for a little longer. After about 40 weeks it has a full and ripe taste, and the kees goes out into the world.
The round cheeses go to cheese shops all around the Netherlands. They cut it fresh for all our kees-fans.
Another part of the cheeses are cut: handy slices for breakfast or lunch.
The rest of the kees is grated. Ideal for cooking pasta or your other delicious kitchen creations.
Then the kees goes to the supermarket, where it quietly waits for someone to take it home…
…and so the kees end on a plate in your home after a long journey.
Of course it starts with the cow. We use milk, but remove the animal fats from it.
We substitute these animal fats with vegetable fats, mostly sunflower and rapeseed oil.
After this the kees can peacefully mature. After maturing some months on wooding boards the kees is best.
Another part of the cheeses are cut: handy slices for breakfast or lunch.
The rest of the kees is grated. Ideal for cooking pasta or your other delicious kitchen creations.
Then the kees goes to the supermarket, where it quietly waits for someone to take it home…
…and so the kees end on a plate in your home after a long journey.
Postbus 1051
2302 BB LEIDEN
The Netherlands
info@keesmakers.nl
+31 71-7630860