Veenmeester Anno59 | XO
Treat yourself to a piece of Anno59 Extra Old and be surprised by a delicious crumbly cheese with a deep flavor: sweet, sour, salty, spicy, and with a mysterious umami edge. It's hard to say no to that.
Anno59 Extra Old has been aged for approximately 80 weeks. During this time, the cheese develops an authentic flavor and a unique texture. The firm cheese crumbles beautifully, yet remains a bit creamy inside.
Anno59 Extra Old is made from pasture-raised milk from Drenthe. 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 approximately 80 weeks on wooden shelves in a climate-controlled environment with optimal conditions for maximum flavor. Each cheese is a new one.
You can use crumbly cheese as a spread on bread, but it's especially good on a cheese board with drinks. Especially if you serve it with something sweet. Think fig chutney or a glass of port, for example.
Anno59 Extra Old is made by passionate cheesemakers using the traditional recipe that has distinguished our cheeses since 1959. From young and semi-matured to mature, extra-mature, and aged.
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!
Anno59 Extra Old is available in limited quantities. Your best bet is at a cheese specialist 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 .