Maker · Dairy
Klein Olden Aller, organic dairy with character
120 cows on 85 hectares of estate, milk processed on the spot into yogurt and yogurt cheese. Dairy with the taste of the season, not the factory.
The story
Who's behind it
Klein Olden Aller sits on 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 of that is pasture, the other half is nature reserve. In 2000 the farm switched to organic. There are roughly 120 cows.
Since 2012 shallow water meadows for wading birds like lapwing, curlew and oystercatcher have been laid out on more than 25 hectares. It's not just scenery: how the land is managed determines what the cows eat and therefore what's in the milk. Carina van de Beek, who carries the farm forward, became a Nuffield Scholar in 2023, a fellowship for farmers doing international research in their field.
What makes it genuinely different
The difference lives in the processing. The milk doesn't go to a central factory and come back as an anonymous product. It's processed on the farm itself into yogurt, yogurt cheese and custard, handled as minimally as possible. That way flavor, structure and nutritional value stay closer to the milk as it comes from the cow.
That also means the product moves with the season. Fresh grass in spring gives a different fat profile than winter feed, and you taste and see that come through in the creaminess of the full milk and the thickness of the yogurt cheese. For a kitchen that steers on flavor, that's a win, not a problem: you get a raw material that has something to say, not a constant you have to polish up.
The scale is deliberately small. 120 cows on an estate that also needs to be nature means a different calculation than a dairy farm that runs purely on liters.
How you stand out with this
Set the dairy down where you can name it. Organic farm milk from an estate near Putten, processed on the farm, deserves a line on your menu and brings conversation to the table. Work with the yogurt cheese as a serious kitchen ingredient instead of a side: it's sturdy enough for savory applications and carries salt and tang.
Choose the plain varieties when you want to steer, and the fruit and vanilla variants when you need a fresh, cold component quickly. Because the milk is less heavily processed, you keep control of tang, fat and texture. Exactly what you want when you see dairy not as filler but as part of the dish.
Chef’s tip
Drained yogurt cheese is more interesting for the kitchen than regular yogurt: strained, firmer, less moisture. Use it as the base for a dressing that won't thin out, as a base under a dessert, or as a replacement for crème fraîche when you want more tang and less fat.
How to use it
Ideas for your menu
Drained yogurt cheese with garden herbs and oil
Plain yogurt cheese seasoned with dill, chives and lemon. Stays firm on the plate, carries salt and good olive oil without breaking down.
Full milk as base for panna cotta
The full organic milk gives a creamy, less sweet panna cotta. Seasonal milk means the structure shifts slightly through the year.
Cherry yogurt with savory game or smoked fish
The cherry yogurt works as the cold component: fresh, tart and fruity against fat and smoke, without you having to cook anything yourself.
Vanilla custard as component, not as dessert
Under a crumble, next to poached fruit or as filling. The custard is thinner and less sweet than supermarket custard, so you keep control of sugar.
For your menu
“Organic dairy from Klein Olden Aller, Oldenaller Estate (Putten)”
Products from Klein Olden Aller
What we carry from this maker
Vanilla, cherry, peach and passion fruit yogurt, mixed berry, organic
Fruit and vanilla variants, bottle of 1 liter
Prices and availability are in the portal. Not a customer yet? Become a customer or log in to order.
Taste it in your own kitchen
Book a no-obligation tasting with Niels. No contract, just tasting.