Veenmeester
Anno59 | young
Enjoy Veenmeester Anno59 Jong. A young, Gouda cheese with a mild taste and a nice, creamy mouthfeel. Ideal for a sandwich or cracker, but just as suitable as a block of cheese for your drink tonight.
Anno59 Jong has only matured for 4 weeks. As a result, it still has that nice, soft taste and the creamy texture is also well preserved. That makes this young cheese a real everyone's friend that everyone can enjoy.
Anno59 Jong 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.
This cheese goes well with lettuce or cucumber on a sandwich or some fresh mustard-dill dip on a cheese board. And because young cheese melts well, you can also use Anno59 Jong to gratinate that casserole.
This cheese is made from 100% pastured milk by artisans who have been making cheese according to their own recipe since 1959. So be sure to try the other Anno59 cheeses: Young Mature, Mature, Extra Mature or 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 find Anno59 Jong 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 .