Veenmeester
444
Experience the intense taste of Veenmeester 444. After ripening for approximately 444 days, this aged cheese has a distinct taste with savory notes, a little sweetness and a slightly spicy aftertaste. Including our signature creaminess.
Veenmeester 444 is therefore ideal for a luxurious sandwich or simply on a cracker. As a snack. But of course you can also serve it with drinks. Delicious with a lick of mustard, a spoonful of honey or some fig jam!
Veenmeester 444 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. But with the latest and most sustainable techniques.
This cheese matures for 444 days on wooden planks in a conditioned room with optimal conditions for maximum taste. Every cheese again.
Also tasty: Veenmeester 333 . This old cheese has been matured for 'only' 333 days and therefore has a milder taste with a slightly softer mouthfeel. Perfect for a sandwich with arugula, cucumber and tomato. Or as part of your cheese board!
And you complete that cheese trio with Veenmeester 555 . This crumbly cheese has been allowed to mature for a while, making the taste even deeper and more complex. For a real taste sensation. Guaranteed.
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 444 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 .