This traditionally prepared cheese is made from raw milk in wooden boxes and with linen (cheese) cloth. It is a so-called “opleg” cheese, meaning that it must and can ripen for a long period in order to come to its full, authentic farmhouse cheese flavour. The makers of the cheese are Magdalène Captein from Zoeterwoude and Marije van der Poel from Rijpwetering. The cheese has been officially included in the Slow food Ark of Taste.