Subtitle Collaboration
Eytemaheert partner of Veenmeester
Eytemaheert Nature Farm is partnering with Veenmeester to produce sustainable cheeses made from circular dairy. The small-scale farm in Roderwolde practices nature-inclusive, circular agriculture, which protects and enhances the natural environment.
In practice, this form of agriculture means no pesticides, artificial fertilizers, or unnatural feed are used. The Blaarkop cows on the Groningen farm, for example, are entirely grass-fed and live a good, as natural life as possible. You can taste the difference.
Unique cheeses made from special milk
Thanks to this new partnership, Veenmeester is now the only company in the Netherlands to produce cheese from Eytemaheert cows. This marks a new chapter in sustainable cheesemaking. And more importantly, a new product line: Weldaad.
You'll soon be able to find our Weldaad cheeses on the shelves of your local cheese specialist. Come try them and be amazed by these unique cheeses made from special milk.
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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 .