Doruvael is made from pasteurized milk. Produced with a high moisture content, the cheese is then washed with corynebacteria and subsequently left to ripen at 15 ºC and 99% humidity. The end result is a washed crust cheese with a very delicate flavour. Only one farm in the Netherlands produces this cheese. It is located in Montfoort (Woerden). Although the name sounds French, it is in fact Dutch: an acronym that stands for “through land consolidation elsewhere” (DOor Ruilverkaveling VAn Elders) – a protest against Dutch agriculture policies.