Veenmeester
Anno59 | Old
Treat yourself with Veenmeester Anno59 Oud! This cheese has a nice firm bite and a complex taste in which salt, sweet, sour and a spicy touch are completely balanced. A real treat for cheese lovers.
Anno59 Oud has matured for no less than 10 to 12 months. As a result, the cheese develops a mysterious umami flavor with fine crystals that gently crack in your mouth with every bite. Addictingly delicious if you ask us.
Anno59 Oud 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.
For example, you can eat our old cheese on a crispy multi-grain roll. You use it shaved, as a garnish for that luxurious dish. Or you serve it in cubes on a cheese board with fig chutney and pear compote!
Anno59 Oud is made by real professionals with the same passion and dedication as on our first day in 1959. Entirely according to our own recipe. Just like our other cheeses: Young, Young Mature, Mature and Extra Mature.
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 Anno59 Oud 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 .