Veenmeester
333
Meet Veenmeester 333. A powerful, aged cheese, approximately 333 days old, with a sharp edge, a creamy mouthfeel, and a subtle sweetness that surprisingly complements the savory notes. In other words: an aged cheese with a full flavor.
Veenmeester 333 is therefore the perfect addition to your cheese board. As a dessert or with drinks, it's perfect with grapes, figs, or a bit of apple. But you can also simply eat it on bread or use it in that delicious casserole.
Veenmeester 333 is made with milk from North Holland. From 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 shelves in a climate-controlled facility with optimal conditions for maximum flavor. Every cheese is a new one.
Looking for something a little more pronounced? Then try Veenmeester 444. It's aged a little longer, giving the unmistakable Veenmeester flavor a more pronounced presence. Delicious with a dollop of mustard or a drizzle of honey.
Tip: Try combining the 333 with Veenmeester 555. This has an even more intense flavor. A bit more spicy. A bit sharper. And with an even firmer bite. A must-have if you love truly aged 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'll find Veenmeester 333 on the shelves of cheese specialists near you. Check here soon to see 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 .