In the Twente village of Daarle there is a complex that was formerly used for munitions storage. Today, the bunkers hold a valuable cargo of a very different kind. Beneath a thick layer of concrete topped with one and a half metres of soil lie the maturation rooms of Bunkerkaas, with the perfect conditions for ripening cheese. Thanks to the excellent insulation, the humidity is constant and the temperature is always around 15 degrees.
In the recipe a special type of starter culture and vegetarian rennet are used, and the cheese is made from non-skimmed North Holland milk. After 25 weeks of maturation the flavour is at its best: full and creamy, with a piquant, nutty undertone.
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