Veenmeester
333
Meet Veenmeester 333. A powerful old cheese of about 333 days old with a sharp edge, a creamy mouthfeel and a subtle sweetness that goes surprisingly well with the savory notes. In other words: old cheese with a full flavor.
Veenmeester 333 therefore fits perfectly on your cheese board. As a dessert or with drinks. With grapes, figs or some apple. But of course you can also just eat it on bread or use it for that delicious casserole.
Veenmeester 333 is made from meadow milk from North Holland. Of cows that graze on fertile peat soil and have plenty of space to do their thing.
This cheese is made according to a traditional recipe and by real craftsmen. We always use vegetarian rennet with an eye for sustainability. Here you can read how.
This cheese matures for 333 days on wooden planks in a conditioned room with optimal conditions for maximum taste. Every cheese again.
Could it be a little more pronounced? Then try Veenmeester 444 . It has been matured a little longer, so that the unmistakable Veenmeester flavor is more clearly present. Delicious with a lick of mustard or a drop of honey.
Tip: also combine the 333 with Veenmeester 555 . This one has an even more intense taste. A little spicier. A little sharper. And with an even firmer bite. A must-have if you like really old cheese.
You can eat this as a block of cheese with drinks, as a topping for a sandwich or, for example, shredded over a plate of pasta. Very versatile!
You can find Veenmeester 333 on the shelves of a cheese specialist near you. Check here soon where you can find this cheese.
Ingredients: whole milk (straight from the cow), vegetarian rennet, salt and just the right amount of attention from our cheesemakers.
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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 .