Probably everyone is able to mention a few features of organic cheese, like:
It is pro-animal, better for the environment, healthy, without all kinds of additives, better tasting of course and somewhat more expensive than normal.
Indeed, organic cheese is more pro-animal: Bio Kaas obtains the milk for its cheese production from farmers having their cattle grazing all summer long in the green and unsprayed grass lands. Please also notice the page about animal welfare on this website.
Better for the environment
No manure surplus because less animals per m2 are held.
No chemical pesticides nor fertilizers are used.
Weed is removed manually or mechanically.
Whether organic is actually healthier or not remains a point of discussion. However, it is verified that organic milk products have a higher content of healthy fatty acids (omega 3 and CLA), which are beneficial for heart and blood vessels.
During the production of organic cheese, no use of all kinds of additives are allowed, the cheese must be produced as naturally as possible.
All used ingredients must be SKAL (organic) certified.
It is not allowed to use preserving agents; which is why hygiene is very important during the manufacturing process.
Depending on the fat content of the desired cheese, whole milk is used influencing the final taste. For the Gouda type cheeses we use fresh whole milk. Organic matured cheese is therefore better cuttable at higher ages.
The organic production process still has a handmade character. The cheese is produced with a lot of love and attention from our cheese makers. Also during the ripening process the cheese is treated on a frequent basis and evaluated from time to time if it develops in the right way.
Natural ripening: the taste of the organic cheese develops itself during a longer period. This means that this process is not forced or manipulated: with the cheese develops its taste under optimal conditions.