After making cheese, we get another tour of the cheese storage area. When we go out again, a tractor just happens to arrive. Robert explains to us that they separate the curd from the whey. The curd is used to make cheese and the whey is collected by tractor by a local pig farmer. This way, no raw materials are wasted during the process.
Robert continues with the second batch of cheeses while Jitze and I take a look at the rest of the farm. For example, behind the farm they have a sheep pen equipped with all kinds of information, you can watch the sheep in the sheepfold, there is a cheese café where you can enjoy - how could it be otherwise - a cheeseboard, cheese fondue or a delicious slice of cheese! Would you like to take a piece of Texel cheese home with you? The shop has cheese from cows, sheep and goats. Jitze and I also picked up a piece; the Wezenparel cheese. One of the best-selling cheeses the farm has. At the cheese farm, they like to experiment with new flavours. So, in addition to Wezenparel, you can find cheeses with samphire, leeks, jalapeño and even beer!