Veenmeester
Anno59 | Grass Cheese
Discover the unique flavor of Veenmeester Graskaas. This special cheese is made from the first milk of cows that are released back into the wild in mid-April and feed on the fresh spring grass. You can taste it.
Grass-fed cheese is extra creamy. A bit like young cheese, but even softer and smoother. This is because the grass contains slightly more nutrients during this period, which changes the composition of the milk.
Veenmeester Graskaas is made from 100% pasture-raised milk. From cows that graze on peat soil and have plenty of space to do their thing.
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.
This cheese matures on wooden shelves in a climate-controlled space with optimal conditions for maximum flavor. Every cheese is a new one.
This cheese is delicious on bread or a cracker. It melts easily, so you can easily make a luxurious grilled cheese sandwich or use it in an omelet. It's also delicious in a quiche, salad, or on a cheese board with drinks!
Note: Veenmeester Graskaas is made from the milk of happy cows that are eating fresh grass for the first time after the winter. This also means this cheese is only available for a limited time. So be quick!.
You can eat this as a block of cheese with drinks, as a topping for a sandwich or, for example, shredded over a plate of pasta. Very versatile!
You can find Veenmeester Graskaas at a cheese specialist near you. Check here soon to see where you can find it.
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 .