Subtitle Collaboration
Eytemaheert partner of Veenmeester
Natuurboerderij Eytemaheert will collaborate with Veenmeester to produce sustainable cheeses from circular dairy. Nature-inclusive circular agriculture is practiced on the small-scale farm in Roderwolde, where nature is protected and enhanced.
In practice, this form of agriculture means that no pesticides, artificial fertilizers or unnatural feed are used. For example, the Groningen Blaarkop cows on the farm are completely grass-fed and live a good and as natural life as possible. You can taste that again.
Unique cheeses made from special milk
Thanks to the new collaboration, we at Veenmeester are now the only ones in the Netherlands to produce cheese from the milk of Eytemaheert cows. With this we add a new chapter to making sustainable cheese. And more importantly, a new product line: Weldaad.
You will soon be able to find our Weldaad cheeses on the shelves of the cheese specialist near you. Come and taste them and be surprised by 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 .