Veenmeester
555
Discover the sublime taste of Veenmeester 555. The extra long ripening of about 555 days provides this cheese with a sublime balance between sweet, sour and salty. A bit spicy, with a firm bite and crunchy crystals.
With a full feeling in the mouth and a rich aroma, Veenmeester 555 perhaps offers the ultimate taste experience on a luxury cheese plate. Although it also works well on a sandwich with truffle mayonnaise or balsamic dressing.
Veenmeester 555 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 555 days on wooden planks in a conditioned room with optimal conditions for maximum taste. Every cheese again.
Making a cheese board for tonight? Be sure to check out Veenmeester 333 . This allows you to really taste the contrast between old cheeses that have matured for a long time and old cheeses that have matured for an extra long time. A culinary experience in itself.
And be surprised by Veenmeester 444 ! This cheese is slightly less sharp than the 555, but also tastes a bit more intense than the 333. A beautiful cheese that just about every cheese lover will love. Sure.
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 555 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 .