Meet the team

Head cheese maker at the de Pekelaar Boerenkaas, Estelle du Preez, is renowned in the local cheese industry for her unique flare when it comes to crafting speciality cheeses. After studying cheese making, she honed her skills under the guidance of the Dutch family which previously owned the de Pekelaar farm. With a career spanning 15 years, Estelle has pioneered a range of world-class Gouda cheeses under the de Pekelaar brand and has won numerous accolades and awards for her outstanding produce. Supported by a passionate team of cheese makers, Estelle has also introduced unique speciality cheeses that set de Pekelaar Kaas apart in the artisanal cheese industry.

Cheese Making

Gouda or ‘How-da” is a Dutch cheese named after the city of Gouda in the Netherlands. One of the most popular speciality cheeses, this amber-coloured cheese is made from pasteurised cows’ milk. Boerenkaas is a typical variety of the unpasteurised Gouda which is produced by farmers who use milk from cows that have grazed on natural, low pastures. At de Pekelaar we pasteurise our milk for food and safety reasons. Despite this departure from the traditional manufacturing process, de Pekelaar has retained the original name of the cheese to reflect an age-old recipe.

With our commitment to time-honoured tradition, handcrafted excellence and superior ingredients, de Pekelaar Kaas continues to produce authentic Boerenkaas Gouda cheeses.
The unparalleled quality, delicious flavour and distinctive style is what sets us apart in the local and international speciality cheese markets.