VeenmeesterBoats | 444
This is Veenmeester Schuitje 444. After 444 days of ripening, you know one thing for sure: this cheese has character. Savory at the center, with a subtle sweetness and a slightly spicy aftertaste that lingers. All with that familiar creaminess.
With a small boat, you get exactly enough. Always a freshly cut piece that is immediately ready for use on your sandwich or charcuterie board.
And also handy for cheese specialists or shops, because it fits perfectly on the shelf. Smart.
Veenmeester Schuitje 444 starts at the basics: pasture milk from cows that graze peacefully on the unique Drenthe peat soil. You can taste the difference.
This cheese is made with the best of two worlds: according to a traditional recipe and with the most modern and sustainable techniques available today.
The secret of Veenmeester Schuitje 444 is patience. This little boat lies ripening on a wooden plank in a special environment for exactly 444 days.
Moreover, Veenmeester Schuitje 444 is incredibly versatile. Place a few slices on a hearty cracker, use the cheese for a luxury sandwich with honey mustard dressing, or serve it with drinks with, for example, some fig jam.
True connoisseurs combine the Schuitje with the slightly milder Veenmeester Schuitje 333 and the even longer-aged Veenmeester Schuitje 555. The holy trinity of cheese on one board. That is divine enjoyment. Guaranteed.
Simple: in thick slices on a cracker, in cubes on a charcuterie board, or finely grated over a steaming plate of pasta. Or you can use it to top a sandwich, of course.
You can find this boat at selected specialty cheese shops near you. Check here soon to see which stores have this cheese on the shelves.
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 .