Veenmeester Botanica | Truffle
Veenmeester Botanica – Truffle
Discover Veenmeester Botanica – Truffle now. An award-winning truffle cheese with a masterful taste where craftsmanship and nature come together. For everyone who knows that the difference between delicious and special lies in the details.
Thermized cow's milk from cows that have plenty of room to graze on Drenthe peat soil. For optimal taste and quality.
The mild, creamy cheese is given a caramel coating before aging. This gives the cheese a subtle hint of sweetness. It's the perfect accompaniment to a cheese board with fruit, nuts, and crackers.
Veenmeester Weldaad is nature-inclusive and contributes to a healthier planet. Want to contribute too? Use the included Growing Paper card to plant extra seeds. Good for bees and butterflies! Learn how it works here.
Veenmeester Botanica – Truffle is available at selected shops near you. Check here soon to see where you can find this cheese.
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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 .