Subtitle2025
Veenmeester is at the Anuga Trade Fair
Admittedly, it's still a while off, but we're proud to announce that Veenmeester will be exhibiting at the Anuga Trade Fair 2025 in Cologne. From October 4th to 8th, we'll be showcasing our finest cheeses at one of the world's largest food trade fairs.
At the Anuga Trade Fair, buyers, retailers, and food experts from around the world will be introduced to new, innovative products. Or in our case: sustainable cheese from the Netherlands. This way, we create broader support for environmentally friendly cheeses, and people will soon be able to enjoy delicious and, above all, sustainable cheese in even more places.
New trends and developments
Besides introducing our own cheese, we also enjoy drawing inspiration from trends in clean-label foods and developments in sustainable production processes. This allows us to continue taking new steps and create the tastiest cheese – with minimal environmental impact.
Want to know more?
Visit anuga.com for more information about the event, previous editions, and tickets.
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Come taste
Of course you want to know what you are buying. We get it. That's why you can taste our cheeses first. Just visit a specialist nearby.
On the way to sustainable cheese
Sure, it's all about the taste. It must be good. Perfect even. But we also find sustainability and the well-being of our animals important. That is why we produce our cheese with nature, people and cows in mind.
Our livestock farmers' cows graze in the meadow as much as possible. At least 120 days per year and 6 hours per day. And they can often choose whether they prefer to stay in the stable or go outside.
Our cows usually graze on peat land. This means that nitrogen does not need to be added to the soil for the grass to grow well. That happens automatically. In a sustainable and natural way.
And our cheese makers also love green. Just like the cows. That is why we produce as much as possible with solar energy and reuse water and waste. This way we keep the impact on the environment minimal.
Innovation is key here. In the cheese factory we combine our knowledge and craft with the latest equipment, so that we can work increasingly efficiently – without compromising on taste and texture.
So we go for truly sustainable cheese. From the blade of grass and the cow to the store.
Read here .