Brandt & Levie have a new sausage: with Remeker cheese

Ooh, this sounds delicious! Our favorite sausage makers Brandt & Levie have teamed up with the cheesemakers at Remeker. The result is a cheese sausage that makes you want to sink your teeth into it right away.

Brandt & Levie are sausage makers close to our hearts. They work exclusively with well-raised pigs. These are their own pigs, raised by trusted partner farmers, as well as organic pigs from the Netherlands. The entire pig is represented in their range. Nothing goes to waste, and I already applaud them enormously for that alone. 

Remeker cheese

Brandt & Levie regularly join forces with people or brands that inspire them. Together, they unleash their creativity in the Brandt & Levie kitchen, resulting in exceptionally delicious sausage. Previous collabs have included ones with Jonnie Boer***, Joris Bijdendijk*, whisky house Laphroaig, coffee roastery BOCCA and the world-famous Italian butcher Dario Cecchini.

In the run-up to Easter weekend, they are now launching a new collab with farm De Groote Voort, known for its Remeker cheeses. Remeker is made from raw, unprocessed milk according to the Gouda tradition. The only additions during production are starter culture and organic rennet. No artificial fertilisers, pesticides, antibiotics, synthetic vitamins, concentrated feed or other substances are added during the production of the cheese. This gives the milk the chance to show in the cheese just how delicious milk really is.

Sichuan pepper

Jiri Brandt is incredibly enthusiastic about the new collaboration: “Remeker’s cheese would easily fit on a cheese board in a three-star restaurant in France. We consider them the best cheesemakers in the country. That is why the cheese takes centre stage in this sausage. After an extensive testing period, we chose Remeker Ryp. We also added a very small amount of Sichuan pepper for some extra citrus notes.”