VeenmeesterBoats | 333
This is Veenmeester Schuitje 333. Smaller in size, but just as flavorful. So simply expect the same powerful cheese with a distinct taste, a pleasant bite, and a soft creaminess in the mouth. Full-bodied, but never heavy.
Veenmeester Schuitje 333 is not only tasty, but also convenient.
No hassle with big wheels, just a ready-to-use piece of cheese that looks attractive on the shelf as well as on a board in people's homes.
For Veenmeester 333, we use pasture milk from cows grazing on the rich peat soil in Drenthe. With all the space they need.
The cheese is based on a traditional cheesemaking facility but is also produced using modern and sustainable techniques. Craftsmanship and innovation in one.
Veenmeester Schuitje 333 ages for 333 days on wooden planks in an environment precisely tuned for maximum flavor. So, no rushed work.
Place the boat on a nice wooden board with some figs, a handful of grapes, or thin slices of apple. Cut some slices for sandwiches. Or grate this cheese to give your casserole extra character (and flavor).
Want to make a whole cheese board? Pair the 333 with Veenmeester Schuitje 444 for that typical Veenmeesterflavor, or serve it with Veenmeester Schuitje 555 for that intense, sharp touch of truly aged cheese. Delicious.
You eat this cheese in cubes on a charcuterie board, on bread for a hearty lunch, or grated over a gourmet casserole or plate of pasta. The boat-shaped cheese goes with everything.
You can find Veenmeester Schuitje 333 at cheese specialists throughout the country. Check here soon to see where you can find this little boat near you.
Ingredients: whole milk (straight from the cow), vegetarian rennet, salt and just the right amount of attention from our cheesemakers.
Don't miss anything?
Receive the latest news, useful tips and the tastiest recipes in your inbox once a month.
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 .