SubtitleAward winners
Gold for Veenmeester truffle cheese at Cum Laude Awards
Great pride in Oosterwolde: the Veenmeester Botanica – Truffel has won Gold at the Cum Laude Awards 2026. These awards are presented annually by the Association of Farm Dairy Producers and are considered the premier quality award for artisanal dairy in the Netherlands.
The awards ceremony took place on March 12 at Fort Wierickerschans in Bodegraven, where 47 professional judges evaluated over 400 cheeses on taste, aroma, texture, and quality. Veenmeester Botanica – Truffel placed in the highest category. A wonderful result that Wim van der Voet and the entire team at Kaasmakerij Oosterwolde can be proud of.
About Veenmeester Botanica
The quality award is an immediate flying start for Veenmeester Botanica. Botanica is a new line of cheeses, each with its own unique character thanks to various herbs, spices, and other natural flavorings. The award-winning truffle cheese is the first in the series.
Would you like to taste this cheese for yourself? Veenmeester Botanica – Truffle is now available throughout the Netherlands. Ask your local cheese specialist about the possibilities.
Don't miss anything?
Receive the latest news, useful tips and the tastiest recipes in your inbox once a month.
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 .