Veenmeester1959
Veenmeester 1959 is anything but an ordinary aged cheese. This limited edition cheese ripens for 1959 days, resulting in a particularly intense flavor: spicy, savory, and with nutty notes that you won't find anywhere else.
Veenmeester 1959 is not mild. Not creamy. Rather firm, dry, and crumbly.
With salt crystals throughout the cheese that draw the concentrated flavor even further into the depths. A special cheese for true connoisseurs only.
This cheese is made from pasture-raised milk from cows that graze on the fertile Drenthe peat soil. A good start for an exceptional result.
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.
1,959 days on wooden planks in a precisely conditioned room. So you need to be patient for almost 5.5 years. It is a limited edition for a reason.
The taste is naturally enjoyable on its own, but also versatile enough for a pairing. For example, combine it with fig chutney, pear compote, or a handful of walnuts on a rustic board for a culinary experience.
Tip: pair it with something with character. Think of a mature red wine, a complex sherry, or a robust Tripel, for example. This cheese calls for something that cuts through the fat and salt crystals. That makes all the difference.
Ideally in small cubes, thinly shaved on a charcuterie board, or perhaps as a powerful flavoring over that culinary masterpiece.
You can find this cheese at selected cheese specialists throughout the Netherlands. Please note: there is only a limited quantity, so don't wait too long!
Ingredients: whole milk (directly from the cow), vegetarian rennet, salt, and 1959 days of attention and love from our skilled 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 .