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For over 800 years, in the southern provinces of The Netherlands, cheese has been cured with special care. Only the rarest and most sought after cheeses are handmade in this way. These exquisite cheeses are easily distinguishable from common Dutch cheeses. Indeed, they comprise the dairy world's equivalent of Rembrandt and Van Gogh.
These special ‘farmhouse cheeses’, known in Holland as ‘Boerekaas’, range from semi-soft to hard. They are made from the full cream milk of cows. Such cheeses are smooth-textured, mellow and mildly salty.
The recipes and methods used to make Yellow ValleyTM cheeses have been handed down from generation to generation. As in times gone by, the recipes for the cheeses are precisely adjusted to take into account the weather and the diets of the cows, thereby ensuring supreme quality and superior taste.
Yellow ValleyTM produces one and two pound wheels of typical Dutch Gouda farmhouse cheeses. These small wheels are aged for between two and four weeks. Our gourmet cheeses use only natural ingredients. Unlike the majority of imported cheeses in China, known as ‘factory cheese’ or ‘industrial cheese’, we don’t use any additives or preservatives. Yellow ValleyTM is currently pursuing permission to use the ‘green label’ in China, which has a similar meaning to the label ‘organic’ in Western countries.
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