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Texel has been producing sheep’s cheese since the mid-1500s, and the original method is still used today.
Texel sheep’s cheese is unlike other cheese and defies comparison. The cheese is made from unpasteurised milk and is paler and drier than most other cheeses. The taste is perhaps best described as strong but not acidic.
Wezenspyk cheese farm produces a range of cheeses. The sheep that graze close to the farm are milked every day. In the dairy, that fresh milk is turned into sheep’s cheese. This is what makes it so special: here, the salty little sea aster is added to the cheese (to make “Orekéés”). Guided tours are available here, so you can watch how they make cheese.
De Waddel sheep farm only makes cheese in the summer months. When the lambs are big enough, their mothers’ milk is used for the sheep’s cheese. You can buy the cheese and the meat from the lambs in De Waddel’s farm shop.
Vrij and Blij Farm produces sheep’s cheese with passion. Their assortment consists of various kinds of Texel sheep’s cheese, ranging from new to mature. You can visit the farm and the nostalgic farm shop where you can buy all their products.
Various restaurants, including Restaurant BOSQ, Bij Jef and Boutique Hotel Texel, have Texel sheep’s cheese on their menus. You can sample pancakes with sheep’s cheese from De Waddel at Catherinahoeve, a farm and restaurant.
If you would like to try using Texel sheep’s cheese in a recipe, how about the recipes below?
We are very grateful to Annette van Ruitenburg, author of the cookbook De Smaak van Texel,for this article.