Klein Olden Aller, organic farm dairy

Who's behind it

Klein Olden Aller sits on the Oldenaller Estate, between Nijkerk and Putten. The Van de Beek family farms there as the fifth generation, on 85 hectares leased from Natuurmonumenten. About half is pasture, the other half nature reserve. The farm went organic in 2000. There are around 120 cows.

Since 2012, more than 25 hectares have been kept as wet meadow for birds like lapwing, godwit and oystercatcher. How the land is managed decides what the cows eat, and so what ends up in the milk. Carina van de Beek, who helps run the farm, became a Nuffield Scholar in 2023, a fellowship for farmers doing international research in their field.

Processed on the farm

The milk is turned into yogurt, yogurt cheese and custard on the farm itself, with as little processing as possible. That keeps flavor, texture and nutritional value close to the milk as it comes from the cow.

The product changes with the season. Fresh spring grass gives a different fat profile than winter feed. You can see and taste it in the creaminess of the whole milk and the thickness of the yogurt cheese.

The scale is kept small on purpose: 120 cows on an estate that is half nature reserve.

In your kitchen

Organic farm milk from an estate near Putten, processed on the farm, deserves a line on your menu. Use the yogurt cheese as a kitchen ingredient: it's firm enough for savory dishes and takes salt and acidity well.

Pick the plain versions when you want to steer the flavor yourself, and the fruit and vanilla versions when you need a fresh, cold component fast. Because the milk is lightly processed, you set the sugar, acidity and texture yourself.