Veenmeester | WeldaadBriefly Located
Veenmeester Weldaad. Cheese for true connoisseurs, available for a limited time. This cheese is made from nature-inclusive summer milk and coated in caramel. For a rich flavor with a subtle sweet touch.
The milk comes from 100% grass-fed cows that enjoy fresh grasses and herbs in the pasture during the summer. This gives each Weldaad cheese a unique flavor with a slightly different aroma each time.
Veenmeester Weldaad is made from the summer milk of 100% grass-fed cows that graze on peat soil and have plenty of room to do their thing.
This cheese is made according to a unique recipe by true artisans, but using the latest and most sustainable techniques.
This cheese matures on wooden shelves in a climate-controlled space with optimal conditions for maximum flavor. Every cheese is a new one.
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 yourself? Then use the included Growing Paper card to plant extra seeds. Good for bees and butterflies!
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 Weldaad on the shelves of a cheese specialist near you.
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 .