https://kaashoeve.top/ Notes on raw-milk cheesemaking, herd management, and the slower rhythms of a Noord-Holland dairy farm. en-us Tue, 06 May 2026 00:00:00 +0000 https://kaashoeve.top/assets/og-preview.png https://kaashoeve.top/ https://kaashoeve.top/blog/aging-gouda-on-pine.html https://kaashoeve.top/blog/aging-gouda-on-pine.html Wed, 04 Mar 2026 00:00:00 +0000 Two batches on HDPE boards confirmed what we suspected: the rind was flatter and the flavour less complex. After the experiment we went back to pine and documented what changed. https://kaashoeve.top/blog/raw-milk-permit.html https://kaashoeve.top/blog/raw-milk-permit.html Wed, 14 Jan 2026 00:00:00 +0000 The paperwork takes about three months. The NVWA inspections never really stop. Notes from our second permit renewal for raw-milk cheese production in the Netherlands. https://kaashoeve.top/blog/starter-cultures.html https://kaashoeve.top/blog/starter-cultures.html Sat, 22 Nov 2025 00:00:00 +0000 Commercial starter cultures are reliable. Our own back-slop, derived from original herd milk in 2011, produces something no catalogue can replicate — if you keep it fed and never rinse the jar with chlorinated water. https://kaashoeve.top/blog/boerenkaasmerk.html https://kaashoeve.top/blog/boerenkaasmerk.html Thu, 07 Aug 2025 00:00:00 +0000 The Dutch farmhouse cheese mark is a legal definition of production method tied to a specific farm and herd. Most buyers assume it is a quality label. It is more precise than that.