Bunker cheese

Special ripening location

In the village Daarle, Twente, in the middle of nature, eight bunkers are hidden under a thick layer of earth, which are richly covered on the outside. Together these bunkers are perhaps the most special ripening location in the Netherlands. This complex used to serve as ammunition storage. Today it proves to be the perfect location to ripen cheese. The humidity is constant thanks to the excellent insulation and the temperature of 15 degrees as well. This also ensures sustainable ripening of the cheese. The unique character is once again emphasized by the striking appearance of the Twente Bunker Cheese. The logo is pressed into the side and top of the cheese.

The range of Twentse Bunker Cheese

For the production of Twentse Bunker Cheese, non-skimmed Dutch milk is used to which a special starter and vegetable rennet are added. These ingredients together provide the unique flavor and character of the cheese. Twentse Bunker Cheese is therefore completely vegetarian. In addition, no dyes are added. The cheese is available in different variants, including Twentse Bunker Cheese Cow, Twentse Bunker Cheese Goat, Twentse Bunker Cheese Cow / Goat, Twentse Bunker Cheese Pesto and Twentse Bunker Blues. Twentse Bunker Blues is made from extra creamy milk from the Montbéliarde cow. This provides a special flavor accent, a spicy character and an authentic taste.