Driven by his passion for cheese, Jan Bastiaansen developed a cheese which was a cross between a Dutch Gouda cheese and a French Roquefort. This marriage of two cheese resulted in the ‘Bastiaansen Blue’ which to this day is one of proudest achievements. This cheese is available in cow’s or goat’s milk varieties with a plastic-covered washed rind.
In November 2010 we added to our range of blue cheeses with the introduction of blue natural rind cheeses. These smaller blue cheeses (± 700g) have a natural rind which is formed by the same mould growing within the cheese.