Subtitle Our cheese factory
At the community park in Oosterwolde
Veenmeester 's cheese factory is now located at Ecomunitypark, a sustainable business park in Oosterwolde, Friesland. Several innovative companies are based here, all with the same goal: future-proof and value-retaining business practices.
At least half of the Ecomunitypark business park is green, and investments are also being made in biodiversity. This creates a healthier work environment for our cheesemakers. This is important, as it allows us to continue to guarantee the signature taste and texture of Veenmeester .
BREEAM certificate
At Ecomunitypark, the focus isn't just on nature. We also address sustainability in areas such as energy, water conservation, transport, and waste management. As a result, the business park was the first in Europe to achieve the highest possible BREEAM certification.
Further towards CO2-neutral cheese
By establishing ourselves at Ecomunitypark, Veenmeester is making an even greater contribution to a sustainable world. We also continuously benefit from the expertise of the knowledge center, allowing us to continually take another step towards our goal: CO2-neutral cheese by 2034.
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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 .