Sint Paulusabdij

For over thirty years, the Wismans family has been leasing the land of the Sint Paulusabdij in Oosterhout for their dairy farm. For a long time, it seemed that there would be no successor to take over the farm. But that changed in 2015. During her studies, Anke Wismans started to feel the urge to 'farm'. She then decided to take over the dairy farm, but in her own way. Anke and her partner Maarten decided to start making cheese. Everything as local and fresh as possible, with happy and healthy cows. And you can taste that!

At Zuivelboerderij De Driehoek, Maarten and Anke make two types of abbey cheeses. A traditional Gouda and the Benedictus, a red rind cheese unique to the Netherlands. This cheese is aged in the cellars of the Sint Paulusabdij in an authentic way. Traditionally, this type of cheese is made by Benedictine monks. Because the Sint Paulusabdij is also a Benedictine monastery, Anke and Maarten named the cheese 'Benedictus'.

Want to buy some cheese? You can do so in the farm shop. Here you will find cheese as well as dairy, free-range meat and local products from friendly neighbours. For example, you can buy free-range meat from the happy pigs of Moerderij and artisanal dairy from Zuivelboerderij de Kern. Would you like a guided tour of the cheese dairy with a group? That's possible too. Just remember to make a reservation.

TIP! Because the shop has a wide range of cheeses, you can always taste the cheese before buying. So, feel free to try them.