“Jersey cows’ milk is rich in fat and protein, resulting in a very creamy cheese,” explains owner Otto-Jan Bokma. “And the loam soil gives the grass and thus the milk a distinctive and rich taste, which we preserve in our cheese by using only raw milk in our recipes.”
He continues: “Plus, our cows graze on the outdoor fields as soon as the weather permits it, allowing them to eat their natural food: grass. Happy cows make for great tastingcheese.” De Nylander’s cheese can be found in specialty shops in metropoles such as Madrid, Paris and New York and are available through their webshop.

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