Maker · Dairy
Mul, calf-present milk from Warmond
Organic whole milk from red-and-whites where the calf stays with its mother the first months. One farm, one Warmond polder, milk you taste on the plate.
The story
Who's behind it
Gerard and Mieke Mul milk at Boterhuys Farm, on the Zijl in the Warmond Boterhuys polder. Their herd includes about 65 dairy cows of the red-and-white breed, an old Dutch dual-purpose breed you recognize by the white head with dark eyes. The cows keep their horns. Alongside runs a group of about 50 sheep. The farm is organically certified and sits in peat meadow country, so grassland and pasture form the base.
Since January 2022 the family has worked with calf with the cow. The calves stay unlimited with their mother the first three months, instead of being separated shortly after birth. What the cows produce beyond what the calves drink, Mul processes into dairy under the name Blije Koe.
What really makes the difference
The starting point is simple: calf first, then human. "No one can care for the calf like her mother herself," says Gerard Mul. The calf drinks a lot, and that milk doesn't go to the factory. It costs volume, but delivers milk from cows that grow calmer and stay with the herd longer.
For you in the kitchen that means whole milk with character. The red-and-white is a dual-purpose breed, not a intensively selected high-producer: fewer liters per cow, more flavor per liter. It's also one source, from one polder, not blended milk from dozens of farms on one tank truck. You taste that back on the places where milk takes the lead role.
How to set yourself apart with this
Put the origin on the card and the story tells itself: red-and-white, organic, calf with the cow, from one Warmond polder. That's more concrete than "farm milk" and it's also true. Guests who pay attention to animal welfare see right where you stand.
Use the milk where it counts. A panna cotta or crème anglaise on this base tastes fuller than with standard milk from bulk packaging, and your guest tastes that without you needing to explain. Do prepare for less consistent liters than with a dairy factory, because it's seasonal work from one farm. Shape your dish around that and keep an alternative behind for peak weeks.
“No one can care for the calf like her mother herself.”
Chef’s tip
Use it where milk takes the lead role and you taste it back: panna cotta, crème anglaise, homemade ice cream, a simple milk reduction. In a bound sauce with many other flavors it disappears and it's a waste of your margin. Keep cool and use quickly, because fresh dairy from one farm runs faster than milk from the carton.
How to use it
Ideas for your menu
Panna cotta and crème anglaise
Whole milk as the base, so you barely need to add cream. The milk brings fat and flavor on its own.
Homemade ice cream or milk ice
A milk base with character gives rounder ice than standardized milk from bulk packaging.
Fresh ricotta or strained yogurt
Let it set or drain and season. Few steps, big results.
Milk bread or brioche
Milk in the dough for a soft crumb. Here milk quality counts in the bread's flavor.
For your menu
“Calf-present milk from red-and-whites, Boterhuys Farm in Warmond. Organic; the calf stays with the cow the first months.”
Products from Mul
What we carry from this maker
Calf-present milk
Whole milk, 1 liter bottle. From red-and-whites with their calf.
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Taste it in your own kitchen
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