Our cheese comes from Catharinadal in Hamont-Achel, in Limburg, our founder's home province. It is run by Peter and Bert Boonen: no relation to us, as it happens, just a name we are glad to share. The brothers started from a dairy farm and built, over many years, a cheesemaking operation now housed in a former monastery. Their cow's milk cheese, including the celebrated Achelse Blauwe (Grevenbroecker), is made from raw milk from their own herd of Maas-Rijn-IJssel cows, a hardy old breed. Their sheep's and goat's cheeses are pasteurised, and made with no less care. The Achelse Blauwe was named Best Original Cheese at the Caseus Awards in Lyon in 2009.