Hanneke Kuppens moved November 1st, 1988 to Zevenhuizen and November 30st the 21 goats arrived as a gift from the Hanedoorn. The big adventure took an exciting start!

20jaar

Hard goat cheese is mild and creamy, making it a good table cheese.
The hard goat cheese is only incidentally available at the farm store.

Machedoux sec; dry and a bit spicy. Excellent on a cheese platter or to grate over a pasta dish.

Machemat is a mild brie-type goat cheese. It’s very creamy and soft.

Machère is a log shaped goat cheese with a soft white rind. Taste and texture remind of French Saint-Mauré.

Machedoux is a raw milk camambert-style goat cheese with edible white blooming rind. Superb for salads, sauces or in other dishes, as well as an excellent cheese plate selection.

Goat is a very under-rated meat in the Netherlands, yet it is tasty and low in fat. Try these recipes and watch the television show ‘Eten bij Bianca‘ op AT5.

If the movie is not showing watch it on Youtube

Lamberta came to live at the farm when she was only one day old. Lobke, the farm dog adopted her lovingly. Lamberta saw Lobke as her natural mom and imitated all her dog-behaviour.

Still thinking she’s a cute little dog she comes and jumps up on you when you enter the meadow. And she loves to chase hares.

In the picture she’s showing how she pulls some grass loose to be able to dig deep holes in the meadow.

Here are some photo’s of Lamberta by Jan de Vries

lamberta

De Eurodam, the newest ship of the Holland America Line, arrived Sunday morning the 29th of June in Rotterdam to be baptized two days later by Queen Beatrix.

That day a grant gala diner took place aboard the ship. One of the dishes the master chef, Rudi Sodamin, used Machedoux of De Oude Streek. Hanneke Kuppens delivered the order of 500 Machedoux personally at the kitchen of the ship.

eurodam

View a part of the concert for the goats filmed by Herman Kroes

If the movie is not showing watch it on Youtube.

In television programm ‘Wadapatja’ (of wednesday februari, 20) there is a little item on ‘De Oude Streek’. You can see Hanneke and the goats at rtvnoord.nl

Riemer & Pieter Poelstra reconstructed the stable of De Oude Streek with great craftsmanship skills. The stable now has a brand new side wall, back wall and roof with lettering.

nieuwdak

Wednesday 12th and Thursday 13th of Augustus ‘De Oude Streek’ presents their cheese specialties at Estate fair at ‘Heerlijkheid Mariënwaerdt’.

Sunday September 6th we present our cheese specialties at Outside Market day at the estate Mensinge, Roden.

As closing festivity of the ‘Week of Taste’ the Super Regional Market was organised around the restaurant Agnietenberg in Zwolle, Sunday 27th of September.  ‘De Oude Streek’ was also there with their cheese specialties.

Saturday October 17th the first Seasonal market of the North will be held at Veenhuizen in Drenthe. A grand event with a variety of culinairy manifestations. ‘De Oude Streek’ will be present at this culinairy market that will be located at Hotel Restaurant Bitter en Zoet, Hospitaallaan 16, Veenhuizen.

November 7th, between 11.00 AM and 4.00 PM there will be a Sustainability market at ‘ plein Beren’ (Korrewegwijk Groningen). A unique event with Fair Trade products, Organic and Regional products. ‘De Oude Streek’ presents their goat cheese specialties at the market

Saturday octobre 15 the Culinairy Seasonal market will be held at Veenhuizen in Drenthe. A grand event with a variety of culinairy manifestations. ‘De Oude Streek’ will be present at this culinairy market that will be located at Hotel Restaurant Bitter en Zoet, Hospitaallaan 16, Veenhuizen. Visit the website for more information.

There is no Q fever at goat farm ‘De Oude Streek’!

The goats are in their last weeks before kidding. This period the goats won’t get milked and temporarily there is no goat cheese made at ‘De Oude Streek’. After the goats give birth the milk production is continued and all the goat cheese specialities will be available from mid February.

The farm shop will be closed till February 17th.

Sunday 2 oct  ’De Oude Streek’ will be present at the Open Day of  the Piloersemaborg in Den Ham. During this day the beautiful Borg is open to the public and there is a small market.  See for more  information at their website.

Sunday, 4th of July the newest cruise liner of the Holland America Line was baptised by HRH Princess  Máxima in Venice, Italy. During the festive ‘Royal’ lunch Machedoux was used to create a delicious cold starter plate. That makes it the third time this cheese speciality is being served to a member of the Dutch Royal family.
To guarantee the freshness the cheeses were delivered to Italy by special transport; the caddy of Puur Noord Nederland.

New in the “De Oude Streek” assortment is the Macendré. Cendré means in French that the product is treated with charcoal ashes and that is exactly what happened with Macendré. The cheeses are rolled through the ashes after the white blooming rind has formed. The charcoal ashes deminishe the acidity a bit,  delay the process of riping and make the cheese fuller in taste. This results in a creamy cheese with a black or greyish rind with a pleasantly earthy flavour. Macendré comes in 90 gram packaging.

Macendré is a raw milk creamy cheese treated with charcoal ashes. The ashes give the soft rind a black or greyish colour and the cheese a pleasantly earthy flavour.

Sunday 25th of September 2011 the fourth  Superstreekmarkt will be held around the restaurant De Agnietenberg.

Around 50 artisan producers will present their products like dairy, bread, meat, fish, vegetables, herbs, fruit, tapas, oils, coffee, tea, wine and beer.

The market is open from 11am till 5 pm and entrance is free of charge.

Saturday April 16  the Seasonal market of the North will be held at Veenhuizen in Drenthe. A grand event with a variety of culinairy manifestations. ‘De Oude Streek’ will be present at the culinairy market around the Hotel Restaurant Bitter en Zoet.

Machère has been chosen third best cheese of the Netherlands during the event of ‘Taste of Holland’ at the Keukenhof. The panel of judges – TV chef Robert Verweij, culinairy journalist Felix Wilbrink and ‘cheese queen’ Betty Koster – described Machère as “Fresh, green, loose and creamy at the same time, earthy and nutty like it could have ripened in leaves. Pure and light butter cream tones.”

Lady Blue of De Kruidenwei became first, the Wilde Weide of Kaasboerderij De Eenzaamheid second.