Veenmeester Weldaad | Long Located
Veenmeester Weldaad. Cheese for real gourmets and temporarily available. This cheese is made from natural summer milk and we spread it with caramel. For a rich, savory taste with a subtle sweet touch.
The milk comes from 100% grass-fed cows that enjoy fresh grasses and herbs in the meadow during the summer. This gives every Weldaad cheese a unique taste with a slightly different aroma each time.
Veenmeester Graskaas is made from the summer milk of 100% grass-fed 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 for 6 to 10 months on wooden planks in a conditioned room with optimal conditions for maximum taste. Every cheese again.
The mild, creamy cheese is given a caramel coating before it is ripened. This ensures that the cheese also develops a little sweetness in the background. Fits perfectly with a cheese board with fruit, nuts and crackers.
Veenmeester Weldaad is nature-inclusive and contributes to a healthier planet. Would you like to contribute yourself? Then use the supplied card from Growing Paper to plant extra seeds. Good for bees and butterflies! You can read exactly how that works here .
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. 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 .