Oostdam

Who's behind it

Oostdam is a dairy farm on J.C. Hoogendoornlaan in Bodegraven, in the heart of the Groene Hart. Yvonne and Jorden Oostdam run the farm, son Niels is part of day-to-day management and son Erwin helps where he can. They keep 130 cows of various breeds and together produce around 3,500 kilos of milk a day.

In 2020 they started their own mini dairy under the label Zuivel van Oostdam. Since then they've processed part of their own milk on the farm, from cow to bottle at a single address. The motto on the yard: Long Live the Cow.

Why this cream

Processing is done with a Lely Orbiter, a system that processes and packages the milk immediately after milking, around 300 litres per hour. That puts the milk in the bottle within the hour. The full milk stays as it comes from the cow. The same principle runs through the cream: functional dairy with only what's needed.

The cream whips well, binds in warm preparations and holds its flavour. The farm is large enough to deliver consistently and small enough to check each batch for fat content and behaviour. You get the same product every week.

The Groene Hart is classic dairy and cheese country, and the milk comes from the immediate area. The chain is short and traceable to a single barn.

In your kitchen

On the menu you can name where the cream comes from: one farm, one region, processed within an hour of milking.

In the kitchen this cream gives you control over your sauce, your reduction and your pastry, and a clean base flavour in ice cream and panna cotta.