Kes Lilani & Maarten van Caulil
Kes and Maarten are connoisseurs and founders of Caulils Kaas in the Amsterdam Foodhallen.
"I’m going to the Veluwe to pet Jersey cows"
I really enjoy nothing more than being a host and having people enjoy delicacies. After years of working in fine restaurants and later importing wine and champagne, I just wanted one thing: my own business. And, as luck would have it, the ink on the plan I had written wasn't even dry when I ran into this characteristic narrow building on the Haarlemmerstraat in Amsterdam. In 2002, Caulils was born. Here, we sell products that are rarely available anywhere else, like the Remeker cheese.
I frequently go to Lunteren to pet the cows, catch up with the farmers, and bring back a couple of these hefty cheeses. You can eat them rind and all. They’re rubbed with ghee—a waterless butter. And then the name on the side, it’s imprinted right out of the mold. It doesn't get any more authentic than that. Have a taste! These are the stories we want to share with our customers.
"As little boys we stood with our noses pressed up against the glass"
As a partner, BOSKA helps you think about the presentation of cheese and Cheesewares®. At Caulils, we have not only the finest cheeses, but also meats, tapenades, fish, wine, liqueurs, and other ingredients. What don't we have? The fact that we were voted Netherlands' best food specialty shop in 2015 proves that other people like us too and we are proud of that. Sometimes opportunities are just yours for the taking.
I started Caulils Cheese in the Foodhallen with my neighbor across the street, Kes Lilani of the Vlaamsch Broodhuys. We are one of the 20 food concepts there, with a cheese stall with three dishes, including our grilled cheese that is really worth writing home about. It’s a sourdough grilled cheese paved with Warmondse Wilde Weidekaas, Swiss Etivaz, and a refreshing mix of onions or scallions and leeks. Oil doesn't enter into the equation. The Croque Monsieur finishes itself off with a crunchy crust under the grill. Well, flavor is always all about the details.
Our inspiration is Borough Market in London: so good it makes you lick your chops. They truly understand what funky food pairing is!
Kes Lilani & Maarten van Caulil, connoisseurs and founders of Caulils Kaas in the Amsterdam Foodhallen | www.caulils.com
Bring the classic swiss raclette to your table!
- 4 large waxy potatoes
- 4 slices of raclette cheese
- 12 small pickles
- 4 tablespoons of pearl onions
- 4 slices of uncooked ham
To prepare the raclette, scrub the potatoes clean and boil them in their skins until cooked-through, about 20 minutes. Drain the potatoes, let them cool off, and cut them into thick slices, leaving the skins on. Place the sliced potatoes and the slices of ham on plates. Put the pickles and pearl onions in bowls, place on the table, and let the hot cheese engulf you.