(Remeker mature) The milk used for this cheese comes from Jersey cows, a breed originally from the Channel Island Jersey. A somewhat smaller cow, it has slender legs and striking eyes. The high levels of natural minerals in the milk add to the flavour of the cheese, while containing less salt, and the high concentration of carotene gives the cheese its notable (natural) yellow colour. The milk’s tiny “fat balls” ensure that the cheese can retain its creamy texture, even at a more progressed age. The land around the farm where the cheese is produced is historically called “Remeker”. The word stems from the Middle Ages and is derived from “reem”, meaning field, and “eker”: the oak wall surrounding the field - a typical feature of the Gelder valley. The unique characteristics of the Jersey cattle breed combined with their natural environment guarantee milk of an extraordinary quality. Mature Remeker cheese has aged for 18 months.