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Vlielander Zelfkazer

Visit the exhibition in the bunker where cheese is riping with ingredients of Vlieland like seaweed, crow garlic and honey clover.

At the highest point of Vlieland, near the lighthouse, is located deep under the ground an old bunker. Built during WWII as part of the Atlantic Wall.
Cheesemaker Nils Koster from Vlieland found out that conditions in the bunker are perfect for the ripening of cheese. He made the bunkers for storing cheese.
The high humidity and constant temperatures ensure that cheeses ripe in perfect natural conditions. In addition, the cheeses are available 24 hours a day with salty air.

On top of the bunker is the former filter building, where previously the drinking water was filtered. Now there's an exposition on the history of the building, cheese, seaweed and other flavourings from Vlieland. Of course, there is always a piece of cheese to taste. The bunkers themselves are not open to the public for security reasons. From the exhibition you can have a look down to the cheeses.

The exposition can be visited on Wednesdays from 2:00 p.m. to 16:00 pm and on Saturdays from 10:30 to 12:00 hours. During school holidays there are extra opening hours.

On Thursday there is a Cheese and wine tasting in Restaurant De Wadden. Register at the reception of Hotel de Wadden or via 0562-452626 (there is limited space).

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Vlielander Zelfkazer