About Van Gaalen · Est. 1994
One woman, one craft, one farm
The story of Annelies van Gaalen, a Dutch cheesemaking tradition, and the Skeerpoort farm that grew around it.
The beginning
It started with milk, and a conviction
A woman's vision that turned into a second-generation family business.
In 1994, Annelies van Gaalen established the kaasmakerij at the foothills of the Magaliesberg, in the small farming community of Skeerpoort near the Hartbeespoort Dam. South Africa at the time only knew Cheddar and "rooi skil kaas" and she missed the taste of the Dutch cheese.
She went back to the Netherlands, learned how to make cheese and started to make Boerenkaas according to Dutch traditions and recipes. Three decades later, nothing essential has changed: fresh milk is collected from local suppliers, the cheese is made and matured on the farm, and the range now spans a wide variety of aged Gouda, herb cheese and feta.
In 2008, Annelies's husband Erik Schipper began developing trails across 30 private farms for mountain biking, hiking and birding. Routes that took years to cut and maintain, and now attract both athletes and families from across the country.
Today the second generation has taken over the daily running of the farm, the trails and the kaasmakerij. Victor and Anja host many tours and events whilst the third generation is just enjoying the trails, the animals, the jungle gym and the restaurant.
Our heritage
From a Dutch kitchen to the foot of the Magaliesberg
Three decades and five milestones, from one woman's kitchen table to the second generation now carrying the kaasmakerij forward.
Annelies founds the kaasmakerij
Drawing on her Dutch heritage, Annelies van Gaalen learns the art of cheesemaking and establishes the kaasmakerij in Skeerpoort, making Gouda the traditional way from the very first wheel, with fresh milk from local suppliers.
The first cheese tours, under the trees
Curious visitors start asking how it's done. What begins as a small group gathered beside the little production facility grows into the beloved weekly tour that still runs today.
The farm as you know it takes shape
The main building rises: production floor, cooler room, cheese shop and restaurant under one roof. Functions, weddings and sports events follow.
Erik Schipper starts cutting trails
Annelies's husband begins developing routes across 30 private farms for mountain biking, hiking and birding. Manicured paths that take years to build and grow into one of the region's great trail networks.
A second generation takes the reins
Today the farm is run by the second generation. Victor and Anja now carry the business Annelies started. Over 60 km of single-track, a working kaasmakerij maturing a full range of aged Gouda, herb cheese and feta, Terrace @ Van Gaalen, picnics and a farmyard the kids refuse to leave. Still family-run. Still made the Dutch way.
Our mission
Made properly, and shared with everyone who visits
Authenticity first
Our Gouda is made and matured on the farm using traditional Dutch methods, from fresh local milk. It takes longer. It tastes like it.
Community and land
Manicured, marked and maintained routes across 30 private farms, built kilometre by kilometre since 2008.
Family hospitality
Good old country hospitality: hardcore riders, slow strollers, toddlers on tractor rides. Everyone finds their own pace here, and everyone is welcome.
What makes us different
Not a venue. A working farm.
Most attractions around Hartbeespoort offer one thing. Van Gaalen layers four: genuine cheesemaking you can watch, a trail network serious athletes train on and hikers enjoy, a restaurant people drive out for, and a farmyard kids refuse to leave.
It's heritage you can taste, mountains you can ride, and a Sunday afternoon that feels longer than it is.
Come see for yourselfTaste thirty years of craft
Join a cheese tour, hike on the trails, enjoy the restaurant, visit the farm shop and let the cheese speak for itself.