Say Keiem, and you say polders, peace and quiet and... cheese. Lots of cheese. And we are talking about pure, authentic craftsmanship: the liquid and solid gold of Kaasmakerij 't Dischhof. A household name in the region for decades, and the culinary flagship of our polder village.
The secret of the polder
What makes Keiem cheese so special? It all starts with the basics: 100% organic, raw cow's milk. Where big factories first sterilise the milk until all the character is gone, in Keiem they keep it pure and natural. The cows graze on the lush meadows of the Yser valley, and you can taste it.
To get a cheese that is as consistent as possible, Keiemse Kazen works only with the milk of the cows of 't Vier Uiterstenhof, the organic dairy farm of Philip Sinnaeve and Lien Debergh. The cheeses have character, a touch of West Flemish stubbornness, and their taste changes subtly with the seasons.
The local celebrities
In the cheese vats of 't Dischhof, several little gems ripen that will take your cheese board to the next level:
- Keiemse Witten The pater familias. A delicious organic white-mould cheese of the Belgian brie type, with a refined aroma and a slightly sour touch that comes into its own as the cheese ripens. (Note: this is the only cheese in the range that is not lactose-free.)
- Keiems Bloempje La bella mama. The pride of the cheese farm, loved by several Michelin-starred chefs: a wonderfully soft cheese with a characteristic bloomy white rind and a subtle, creamy taste.
- Keiemnaer The tough big brother. A semi-hard abbey-style cheese with a full, creamy taste. This versatile polder cheese melts beautifully and goes with every dish, from the aperitif board to dessert. Also available in a low-fat version (Keiemnaer 20+).
- Keiemtaler The cheerful twin. A characterful semi-hard cheese with holes: playful eyes, a little bite and a mild, sweet touch. Delicious on its own or melted.
- Drie Mussenkaas The youngest rascal. A unique local cheese that stands for the 'Drie Mussen' landscape restoration project in the nearby Handzame valley. A tasty cheese with a local story.
- Goat's cheeses Cousins, aunts and uncles. A changing range of organic goat's cheeses, made with the milk of a local goat farmer. Available as a soft white-mould cheese or a semi-hard version (with or without herbs).
Short chain, big taste
The best thing about the Keiem cheeses is the short supply chain. The distance between the cow, the cheese farm and your plate is shorter than the average traffic jam on the motorway. Pure, local craftsmanship without detours.
Are you in the area, or planning a bike ride through Keiem? Then be sure to visit the farm shop. Your taste buds (and your guests) will thank you!
Read also: 't Kakelend Kippenmuseum · Keiem, a polder village with character on the Yser
Contact
Kaasmakerij 't Dischhof – Keiemse Kazen (Dries Debergh and Katrien Huyghe)
Dodepaardenstraat 58, 8600 Diksmuide-Keiem, Belgium
Phone +32 51 50 12 04
E-mail: [email protected]
Website: keiemsekazen.be
Farm shop
Monday, Wednesday, Thursday, Friday and Saturday: 9 am – 12 noon
Tuesday: 9 am – 12 noon and 2 – 6 pm
Sundays and public holidays: closed
The cheese vending machine with their delicacies is open 24/7.
Farm tours can be requested by phone or e-mail. The farm lies on cycle network junctions 7 and 28.
Photos: Keiemse Kazen (keiemsekazen.be).