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Food Inspiration Magazine

The terroir in cheese

6 September 2017    Editorial    food trends Remeker cheese

The inimitable way in which Dutch farmer Jan Dirk van de Voort works in accordance with nature has led to incredible, premium cheeses for which customers are glad to pay a higher price.

‘Work with nature. Don’t try to control her,’ is Jan Dirk’s motto. His ninety Jersey-cows are outside twenty-four hours a day from April to December. They are not given any antibiotics or synthetic vitamins. Their feed consists of only that which is grown on the land itself, which means the manure can be safely left to fertilize the land as well. The manure feeds the soil, which feeds the grass, which feeds the cows in a continuous cycle that gives the eventual cheese its incomparable terroir.

Watch his inspiring video in the Food Inspiration Magazine Terroir.

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