{"id":651,"date":"2026-08-13T14:15:44","date_gmt":"2026-08-13T14:15:44","guid":{"rendered":"https:\/\/baarda.ch\/?p=651"},"modified":"2026-08-13T14:23:12","modified_gmt":"2026-08-13T14:23:12","slug":"is-it-bad-that-hempwool-insulation-has-become-a-thing-in-fryslan","status":"publish","type":"post","link":"https:\/\/baarda.ch\/?p=651","title":{"rendered":"Is it bad that hempwool insulation has become a thing in Fryslan?"},"content":{"rendered":"\n

Gemini: Not at all\u2014in fact, it is widely considered one of the biggest success stories for circular agriculture and regional supply chains in Frysl\u00e2n.<\/strong><\/p>\n\n\n\n

The rise of hempwool (produced locally under brands like GreenInclusive<\/em>) is part of the Fryske Vezelhennepdeal<\/strong>, a coordinated initiative backed by over 30 regional partners\u2014including local housing corporations (like Accolade and Elkien), municipalities, and builders.<\/sup> It has already been deployed at scale, notably insulating over <\/sup>3,500 m2 of the new SC Cambuur stadium in Leeuwarden.<\/sup><\/p>\n\n\n\n

While the transition is overwhelmingly positive, there are a few practical trade-offs to keep in mind.<\/p>\n\n\n\n

Why It\u2019s Great for Frysl\u00e2n<\/h2>\n\n\n\n

1. Agronomic & Soil Health Benefits<\/h3>\n\n\n\n
    \n
  • Low Input:<\/strong> Industrial fiber hemp (vezelhennep<\/em>) grows extremely fast without requiring synthetic pesticides or heavy chemical fertilizers.<\/li>\n\n\n\n
  • Soil Regeneration:<\/strong> It makes an ideal rotation crop for Frisian farmers, breaking weed and disease cycles while deep-rooting to improve soil structure.<\/li>\n\n\n\n
  • Local Revenue:<\/strong> Over 100 regional farmers now have a guaranteed local buyer, diversifying agricultural income away from pure livestock\/dairy pressure.<\/li>\n<\/ul>\n\n\n\n

    2. Building Performance & Climate Impact<\/h3>\n\n\n\n
      \n
    • Carbon Negative:<\/strong> Hemp captures significant amounts of CO2\u200b during growth and locks it away inside the building structure for decades.<\/li>\n\n\n\n
    • Vapor Permeability:<\/strong> Unlike conventional synthetic insulation, hempwool is «breathable.» It absorbs and releases moisture without losing thermal performance, creating a healthier indoor climate and preventing rot in timber-frame structures.<\/li>\n\n\n\n
    • Summer Phase Shift:<\/strong> Hempwool has high thermal mass compared to standard fiberglass or rock wool, keeping homes cooler during summer heatwaves.<\/li>\n<\/ul>\n\n\n\n

      The Nuances & Trade-Offs<\/h2>\n\n\n\n

      While the benefits dominate the regional policy debate, a few practical considerations exist:<\/p>\n\n\n\n

        \n
      • Material Cost:<\/strong> Unsubsidized hempwool typically carries a higher material cost than standard glass wool or PIR foam. (However, Dutch biobased insulation bonuses via ISDE subsidies significantly close this price gap for homeowners).<\/li>\n\n\n\n
      • Installation Design:<\/strong> Hempwool requires a properly planned, vapor-open wall assembly. If installed incorrectly in a non-breathable cavity without moisture protection during construction, trapped water can cause issues.<\/li>\n\n\n\n
      • Land Use:<\/strong> Around 350+ hectares in the North are dedicated to fiber hemp cultivation. While beneficial as a rotation crop, scaling it up further requires balancing land availability with existing dairy and food production.<\/li>\n<\/ul>\n\n\n\n
        \n

        Bottom Line:<\/strong> The local hempwool boom in Frysl\u00e2n connects regional farming directly to local housing retrofits.<\/sup> So long as building contractors follow vapor-open design principles, it’s a massive win for both the Frisian environment and the regional economy.<\/p>\n\n\n\n

        \"\"<\/figure>\n\n\n\n

        Is there sharp competition on the Swiss cheese markt?<\/p>\n\n\n\n

        Yes, the Swiss cheese market is under intense competitive pressure\u2014both inside Switzerland and in global export markets.<\/strong><\/p>\n\n\n\n

        While iconic varieties like Gruy\u00e8re AOP<\/strong> and Emmentaler AOP<\/strong> enjoy global renown, Swiss producers face high structural costs, cheap European imports, domestic retail price wars, and widespread international imitation.<\/p>\n\n\n\n

        Key Drivers of Competition<\/h2>\n\n\n\n

        1. The Domestic Market: Influx of EU Imports<\/h3>\n\n\n\n

        Since the bilateral trade agreement between Switzerland and the EU liberalized the cheese market in 2007, import tariffs on most cheeses were removed.<\/sup><\/p>\n\n\n\n

          \n
        • Cheap Foreign Alternatives:<\/strong> Foreign producers (primarily from Italy, France, and Germany) can produce cheese at significantly lower labor and milk costs.<\/li>\n\n\n\n
        • Imports Rising:<\/strong> Foreign cheeses now account for a substantial share of total cheese consumption within Switzerland, putting price pressure on local creameries (K\u00e4sereien<\/em>).<\/li>\n<\/ul>\n\n\n\n

          2. Retail Power & Private Labels<\/h3>\n\n\n\n

          Within Switzerland, the retail market is dominated by a few massive supermarket giants (such as Migros and Coop).<\/p>\n\n\n\n

            \n
          • Retailers push heavily for private-label brands<\/strong>, forcing Swiss dairies to compete on tight margins.<\/li>\n\n\n\n
          • Large processing companies (like Emmi AG<\/strong>) dominate industrial scale, making it harder for small-scale artisan producers to secure profitable retail shelf space.<\/li>\n<\/ul>\n\n\n\n

            3. Global Imitations vs. Authentic PDO\/AOP<\/h3>\n\n\n\n

            On the international stage, authentic Swiss cheese faces competition from foreign generic alternatives:<\/p>\n\n\n\n

              \n
            • In markets like the United States, the name «Swiss Cheese»<\/strong> refers to a generic style of holey cheese (often produced domestically or imported from low-cost producers) rather than authentic Swiss-made cheese.<\/li>\n\n\n\n
            • Legal disputes over geographic protections (AOP \/ Protected Designation of Origin) outside Europe make it difficult for true Swiss producers to distinguish their premium product from cheaper mass-market substitutes.<\/li>\n<\/ul>\n\n\n\n

              4. High Production Costs<\/h3>\n\n\n\n

              Swiss dairy farmers operate under strict animal welfare regulations, high labor rates, and small average herd sizes compared to industrial farms in the US or Northern Europe. As a result, Swiss producers cannot win on price\u2014they are forced to position their cheese exclusively as a high-value, premium artisan product.<\/p>\n\n\n\n

              \n

              Summary:<\/strong> The market is fiercely competitive. To survive, Swiss dairies must continually defend their premium brand image, innovate in specialty\/artisan niches, and rely on quality and heritage rather than competing on price.<\/p>\n\n\n\n

              Can you tell me about the Norwegian product featured here?<\/p>\n\n\n\n

              The Norwegian product featured on the left is Brunost<\/strong> (literally «brown cheese»)\u2014often specifically the classic variety known as Gudbrandsdalsost<\/strong>. It is one of Norway’s most iconic and beloved culinary traditions.<\/p>\n\n\n\n

              What Makes It Unique<\/h2>\n\n\n\n

              1. The Caramelization Process<\/h3>\n\n\n\n

              Technically, Brunost is not a curd cheese in the conventional sense. It is made by slowly boiling down whey<\/strong>\u2014the liquid byproduct of cheese-making\u2014often mixed with cow\u2019s milk, goat\u2019s milk, and cream. As the liquid simmers for hours, the natural milk sugars (lactose) caramelize. This gives the block its signature golden-brown hue, dense fudge-like texture, and distinctively sweet, tangy, caramel-toffee flavor.<\/p>\n\n\n\n

              2. A Farmstead Innovation<\/h3>\n\n\n\n

              The modern recipe was popularized in 1863<\/strong> by a 17-year-old dairymaid named Anne Hov<\/strong> in the Gudbrandsdal valley. By adding cream to boiling whey, she turned a farm byproduct into a rich, long-lasting staple that boosted the region’s agricultural economy. She was later awarded the King’s Medal of Merit for her contribution to Norwegian food culture.<\/p>\n\n\n\n

              3. How It\u2019s Served<\/h3>\n\n\n\n
                \n
              • The Slicer (Osteh\u00f8vel<\/em>):<\/strong> As pictured, Brunost is traditionally served using a plane slicer\u2014a classic Norwegian invention\u2014to cut paper-thin ribbons that melt slightly on the tongue.<\/li>\n\n\n\n
              • Pairings:<\/strong> It is most commonly eaten at breakfast or lunch over crispbread (knekkebr\u00f8d<\/em>), rye bread, or warm, heart-shaped Norwegian waffles (frequently paired with jam). It also pairs exceptionally well with black coffee or aquavit, and is sometimes stirred into game sauces for extra depth.<\/li>\n<\/ul>\n\n\n\n

                Can you tell me about the Frisian green cheese featured in the picture, and like is such a cheese actually for sale in the Netherlands, and what are those dark spickles in the cheese?<\/strong><\/p>\n\n\n\n

                Gemini: The «green cheese» in the photo blends two distinct elements of Frisian cheese history: traditional griene tsiis<\/em> (green cheese) and Friese nagelkaas<\/em><\/strong> (clove cheese).<\/p>\n\n\n\n

                1. What Are the Dark Speckles?<\/h2>\n\n\n\n

                The dark speckles are whole and crushed cloves<\/strong> (kruidnagel<\/em>), often paired with cumin seeds<\/strong> (komijn<\/em>).<\/p>\n\n\n\n

                  \n
                • The Historical Origin:<\/strong> In the 17th century (during the VOC era), Frisian dairies used skimmed milk left over from butter production to make cheese. Skim-milk cheese was lean and lacked flavor, so cheesemakers began mixing in aromatic spices brought back by trade ships\u2014specifically cloves and cumin.<\/li>\n\n\n\n
                • Preservation:<\/strong> The essential oils in cloves acted as a natural preservative, helping the cheese survive long sea voyages.<\/li>\n\n\n\n
                • The Traditional Name:<\/strong> When made into its official Protected Designation of Origin (PDO\/BOB) shape, this clove-studded cheese is called Kanternagelkaas<\/strong> or Friese Nagelkaas<\/strong>.<\/li>\n<\/ul>\n\n\n\n

                  2. Is Green Cheese Actually a Real Thing in Frysl\u00e2n?<\/h2>\n\n\n\n

                  Yes, historically and culturally, green cheese is deeply Frisian.<\/strong><\/p>\n\n\n\n

                  It is most famous for its role in the legendary 16th-century Frisian shibboleth attributed to Grutte Pier:<\/p>\n\n\n\n

                  \n

                  «B\u00fbter, brea en griene tsiis<\/strong>, wa’t dat net sizze kin is gjin oprjochte Fries.»<\/em><\/p>\n\n\n\n

                  («Butter, bread, and green cheese<\/strong>, whoever cannot say that is no genuine Frisian.»)<\/p>\n<\/blockquote>\n\n\n\n

                  How Was It Originally Made Green?<\/h3>\n\n\n\n

                  Before the widespread use of spices like cloves, Frisian farmers used the juice of green herbs and plants (such as parsley or plantain) to give their lean skimmed-milk cheese extra color, freshness, and flavor.<\/p>\n\n\n\n

                  3. Can You Actually Buy Green Cheese in the Netherlands Today?<\/h2>\n\n\n\n

                  Yes, you can easily buy green cheeses across the Netherlands<\/strong>, though their exact herbal blends vary depending on the cheesemaker:<\/p>\n\n\n\n