Private Farmhouse Cheesemaking Workshop

A quiet farm day beats another canal stroll. This private workshop at Simonehoeve is hands-on, rural, and tied to real Dutch craft, not just a tasting room. You make your own boerenkaas and then snack through a proper farm tour with cheese, fruit wine, and Dutch biscuits.

Two things I like a lot are the private setup with undivided guide time, and the fact that you leave with a fresh homemade cheese you can take home.

The main drawback to consider is that the workshop pacing can feel uneven. One experience described spending much less time on actual cheesemaking than expected, with the guide stepping away to do other shop tasks.

Simonehoeve private cheesemaking, just outside Amsterdam

This is a private 2.5 hour experience in Katwoude, about getting out of the city without going far. The meeting point is at Simonehoeve, Wagenweg 2, 1145 PW Katwoude. You return back there at the end, so the day is simple and self-contained.

You are in an English-speaking setting with a guide, and it is truly private, meaning only your group participates. That matters, because cheesemaking is technical work. A private format also makes it easier to ask quick questions like what you are doing, why you are doing it, and what will happen during pressing.

It is also scheduled to fit you, with multiple start times available. One practical note: this kind of activity is booked ahead. On average it is reserved about 36 days in advance, so if you want a specific time, don’t wait until the last minute.

The key moments that make this workshop worth your time

Make your own boerenkaas with cheesemaking equipment

You get a private guide who stays with your group (when things run smoothly)

Press-time tour includes cheese tasting, fruit wine, and Dutch biscuits

You take home a very young fresh cheese after it gets a small treatment

You visit the clog factory area during the farm tour

From welcome talk to hands-on Boerenkaas: what you’ll do

Your workshop starts when you arrive at the farm and get welcomed into the workshop room. You’ll hear about farmers’ cheese (Boerenkaas), including both the history and how it is produced today. Even if you are not a cheese expert, this part helps you connect the hands-on steps to what you will later taste.

Then you get into the main event: making cheese together with one of the cheesemakers. In practical terms, you will be working with the cheesemaking process using the provided equipment. This is the part that should feel active, guided, and focused.

The part to watch: how much time is truly “hands-on”

A key consideration is the time balance between making cheese and other activities. In one described experience, the cheese-making time felt short, about 45 minutes, with the guide leaving the group to handle other shop tasks and telling them to explore on their own. That can happen if the day runs on a tight schedule.

So when you book, I’d think of this as a workshop where hands-on cheese is the headline. But I would also plan your expectations around the fact that farm visits include multiple stages, and sometimes the guiding rhythm can vary.

Press time at Simonehoeve: the farm tour that turns work into a snack fest

After your cheese is under the press, the workshop shifts gears. This is where the tour starts and where your waiting time stops feeling like dead time.

You’ll get a tour of the cheese farm and the clog factory. While that happens, you can taste all types of cheese. You’ll also try a glass of fruit wine and typical Dutch biscuits.

This section is valuable for two reasons.

First, it gives context. You spend time making your own farmers’ cheese, then you taste what that dairy world looks like at the farm level, including styles you did not make yourself.

Second, it is a practical reset for your senses. Cheesemaking can be hands-on and a bit intense. Having tastings right after gives you something rewarding to do immediately, instead of just waiting for your cheese to be ready.

What you should expect from the tastings

The farm shop is where you get started with cheese tasting. You can try multiple Gouda and Edam cheeses there. After that, during the tour portion, tasting continues with additional cheese variety, plus the fruit wine and biscuits.

So yes, you are paying for a craft activity. But you are also buying the chance to taste across styles in one setting, rather than piecing together tastings across town.

Finishing your cheese and taking it home

Once the cheeses are removed from the press, the workshop moves to the final step. These are very young cheeses, and before you take them home they get a small treatment.

That last process matters, because it is the difference between leaving with something you just made and leaving with something you can actually transport. The fresh cheese is the signature souvenir, and it is also why this experience can feel different from a regular tasting.

How to plan for travel with fresh cheese

Fresh cheese can be a bit fussy. From a practical point of view, you should ask how they package your cheese for travel when you are there. In one experience, the farm packaged the cheese for flight travel so the process could continue after. Even if your journey is shorter, it is smart to check what wrapping and handling they use.

Also remember that transport to the farm is not included. So you’ll want to build time for getting from Amsterdam to Katwoude and back, especially if you are carrying a cooler bag for food.

Price, value, and what you are really paying for

The price is $148.75 per person for a private workshop that runs about 2 hours 30 minutes. You also have free tastings, you use the cheesemaking equipment, and you take home your own fresh homemade cheese.

That is the value story.

You are not just paying for instruction. You are paying for a full on-farm experience: a guided Boerenkaas making session, press-time tastings, farm and clog factory tour time, and the cheese you leave with. In a city like Amsterdam, it is rare to get an experience that includes both real food making and take-home results.

Where the value can drop if timing slips

Because one experience described the actual cheese-making time as shorter than expected, your value depends partly on how smooth the day’s flow is. If the guide spends more time handling shop tasks than staying fully engaged, you may feel shorted.

That’s not something you can fully predict. But it is enough of a risk that I would treat this as a “choose it for the hands-on cheese making” activity, not a “tasting tour that happens to include a short workshop.”

Logistics that affect your day: getting there and staying on time

This ends where it starts, back at Simonehoeve. That helps with pacing. There are multiple start times, so you can pick a slot that fits your energy level that day.

Transport to the farm

Transport is not included. The activity is near public transportation, which helps. Still, you will want to plan the one-way ride because you will be carrying your cheese back through your day.

If you are coming from central Amsterdam, I suggest planning extra buffer time. Farm schedules and rural transit can be less forgiving than city ones.

Mobile ticket and confirmation

You receive confirmation at booking time, and there is a mobile ticket. That usually means less hassle at the start. Keep your phone charged and accessible on travel days.

Who this workshop fits best, and who might want to skip it

This is best for you if you want an authentic Dutch food experience outside the city, and you like the idea of doing something practical instead of just watching. It also works well if you are traveling with teens. One family described it as a great activity to do with a 14-year-old, mainly because it mixes fun with real food work.

It is also a good option if you like structure. You have clear stages: welcome talk, make cheese, press-time farm and tasting tour, finish the cheese, take it home.

When you should be cautious

If you are very time-sensitive about how long you will spend making cheese, this is where you might reconsider. If your priority is only the actual cheesemaking technique, and you can’t tolerate any pacing that shifts you into shop exploration, you should be aware that the experience can run with uneven attention.

If you dislike tasting environments or prefer quiet cultural sites, the tour component is more food-forward. You should know that fruit wine and plenty of cheese tasting are part of the experience.

Should you book Simonehoeve’s private cheesemaking workshop?

Book it if you want a private, hands-on Dutch cheese day near Amsterdam, with tastings, a clog factory visit, and the chance to take home your own fresh homemade cheese. The private guide setup and included tastings make it feel like a complete food outing, not a quick gimmick.

Skip or think twice if your expectations are very strict on how much time you will personally spend making the cheese itself. The risk is not the farm visit, it is the pacing. If you are the type who needs consistent guide attention throughout the workshop, this is the one area to be mindful of.

If you do book, I’d go with the right mindset: you are buying a farm craft experience plus a tasting tour, and you’ll get the most value when you treat the full rhythm as part of the deal.

FAQ

Is this workshop private or shared?

It’s a private tour/activity, so only your group participates.

How long is the private cheesemaking workshop?

The duration is about 2 hours 30 minutes.

What’s included in the price?

Included are the use of cheesemaking equipment, free tasting of cheese, wine, and biscuits, and you can take home your own fresh homemade cheese.

Is transport from Amsterdam included?

No. Transport to the farm is not included, though the activity is near public transportation.

What languages is the workshop offered in?

The workshop is offered in English.

Can I cancel for a refund?

Yes, you can cancel for a full refund if you cancel at least 24 hours before the experience’s start time. Free cancellation is available.