In the 1980s, the traditional Dutch cheese market was tentatively exploring new options. French cheese was offered more often when serving a drink and tastier cheeses on bread were gaining ground. For example, Aged Gouda cheeses. Unfortunately for cheese lovers the quality of these cheeses varied greatly at the time. Aged Gouda cheese was often dry, crumbly and the cheese rind so hard that you had to resort to band aid after cutting. The Westland family decided in 1985 that it was high time to develop an Aged Gouda cheese with a smooth texture while sparked with ripening crystals. Their experience selling cheese door-to-door meant they knew exactly which characteristics were needed. They were looking for a cheese with Amsterdam star quality. A cheese that can be distinguished from all others.