VeenmeesterBoats | 555
This is Veenmeester Schuitje 555. Not just tasty, but extra tasty. The extra-long ripening gives this cheese a special balance of sweet, sour, and salty. With a touch of spiciness and crunchy salt crystals to finish it off.
Yes, the flavor is deep and complex. But the size certainly isn't. All the flavor is contained in one small boat that you can enjoy immediately.
Freshly cut into exactly the portion you need for a hearty lunch or a cozy evening.
Veenmeester Schuitje 555 is made from pasture-raised milk from cows that graze in peace and space on North Holland peat soil. Exactly as it should be.
The cheese is made by true artisans, according to a traditional recipe and using modern techniques for an extra flavorful and sustainable result.
As the name suggests, this cheese ripens for 555 days. Simply on wooden shelves in a room that is precisely regulated in terms of temperature and humidity.
Veenmeester Schuitje 555 is therefore perfect on a deluxe sandwich with arugula and a dollop of truffle mayonnaise or a small drizzle of balsamic dressing. Or you can use this cheese as the absolute highlight of a culinary cheese platter.
And while you're at it, don't forget the other cheeses. Veenmeester Schuitje 444, for example, is a bit more accessible, and Veenmeester Schuitje 333 puts the intensity of the 555 beautifully into perspective. That will make you happy too!
Serve this boat as an eye-catcher on a charcuterie board, in thin slices on a sandwich, or grated over a dish that could use just that touch of luxury.
Veenmeester Schuitje 555 is available on the shelves of local cheese specialists or delicatessens. You will soon find here which ones are in your area.
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 .