Veenmeester
Anno59 | Matured
Experience a real taste sensation with Anno59 Matured. A Gouda cheese with just the right balance between the creaminess of young cheese and the sharp edge of a spicy, aged cheese. A must-have on every cheese board.
Anno59 Matured has matured for 16 to 18 weeks. As a result, this cheese has developed a rich, full flavor. Complete with salty undertones and a slightly spicy touch, but with a smooth structure. That is 100% enjoyment.
Anno59 Matured is made from meadow milk from Overijssel. 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 [TIME] on wooden planks in a conditioned room with optimal conditions for maximum taste. Every cheese again.
Mature cheese tastes delicious on a sandwich or on a juicy burger from the BBQ. But it is just as good a tasty addition to that luxurious snack board. Especially with some freshly sweet grapes and crunchy nuts.
Our cheesemakers make Anno59 Matured according to a traditional recipe from 1959. With the sustainable techniques of today and the same passion as then. You can taste this in all our cheeses: Young, Young Matured, Extra Matured and Old.
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 simply find Anno59 Matured 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 .