Veenmeester Anno59 | Grass cheese
Discover the unique taste of Veenmeester Graskaas now. A special cheese made from the first milk of cows that go outside again in mid-April and feast on the fresh spring grass. You can taste that.
Grass 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 time, which changes the composition of the milk.
Veenmeester Graskaas is made from 100% pastured milk. Of cows that graze on peat land 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 [TIME] on wooden planks in a conditioned room with optimal conditions for maximum taste. Every cheese again.
This cheese is delicious on bread or a cracker. The cheese melts well, so you can make a luxurious sandwich with it or use it in an omelet. But it also tastes good in a quiche, salad or on that cheese board with drinks!
Please note: Veenmeester Graskaas is made from the milk of happy cows that eat fresh grass for the first time after winter. This also means that 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 on the shelves of a cheese specialist near you. Check here soon where you can find this cheese.
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 .