Veenmeester Anno59 | XO
Treat yourself to a piece of Anno59 Extra Oud and be surprised by a delicious crumbly cheese with a profound taste: sweet, sour, salty, spicy and with a mysterious umami edge. Just say no to that.
Anno59 Extra Oud has matured for approximately 80 weeks. During that time, this cheese develops an authentic taste and a special texture. The firm cheese crumbles away nicely, but secretly remains a bit creamy on the inside.
Anno59 Extra Oud is made from meadow milk from Drenthe. 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 approximately 80 weeks on wooden planks in a conditioned room with optimal conditions for maximum taste. Every cheese again.
You can use the crumbly cheese as a sandwich spread, but it works especially well on a cheese board with drinks. Especially if you serve something sweet with it. Think of a fig chutney or a glass of port, for example.
Anno59 Extra Oud is made by passionate cheese makers and according to a traditional recipe that has distinguished our cheeses since 1959. From Young and Young Mature to Mature, Extra Mature 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!
Anno59 Extra Oud is available in limited quantities. Your best chance is with a cheese specialist nearby. 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 .