Make cheese from polder milk
Cross the water, turn fresh polder milk into your own young cheese and take it home to mature.
Take the boat to Over-Amstel and spend the day with cheesemaker Dewi learning the process from fresh local milk. Taste, work through the steps and make a young cheese of your own. A farm lunch breaks up the session; at the end, take your cheese home and let it mature for a few weeks before cutting into it.
Book here09:00
Cross to the farm — Take the boat from Ouderkerk aan de Amstel.
Morning
Make your cheese — Learn from Dewi using fresh milk from the polder.
Midday
Farm lunch — Eat at the farm between the practical steps.
Afterwards
Take it home to mature — Wait a few weeks before cutting into your young cheese.
The best souvenir is one you made yourself — and have to wait a few weeks to eat.
Would you actually go?
