First spring Grass cheese from Holland. Dutch Beemster cheese

Buy Beemster Cheese from Holland here. Only 2000 wheels are made each spring. The promotional kit that came with this cheese had pictures of the frolicking cows rushing out in a herd to taste the first spring grasses. This is a really delicious cheese, we have been snacking on it for about a week and although it is mild it has a complexity that lingers kind of like aged gouda. I made toasted cheese sandwiches with it and that was a big hit! I had to test the claim that it melts well- yes it does! I saw on the Beemster site that they have a cheese made with nettles. I think I'd like to try that. Some Danish friends were telling me about making nettle soup and how tasty it is. It sounded easy enough so If I can get past the fear of the stinging I may venture over to our stream. Luckily there are lots of ferns to rub onto the stings (and wearing gloves). if I make the soup I'll post about it.



The taste
Beemster cows graze only on pesticide-free pastures which are located 20ft below sea level in North Holland. The rare blue sea clay of these pastures contains special minerals that give the milk a sweeter and softer milk fat. Hence Beemster cheeses have softer and creamier texture than other Dutch cheeses.


The rare environmental makeup of the Beemster polder allows for the creation of the highest quality cheese in the world, Beemster cheese. Beemster cheese is still made by the traditional cheese making methods. After the curd is cut it is pumped into large drainage containers and raked out by hand to allow for the whey to drain from the curd evenly.

This step is skipped by many cheese makers today who have large machines that squeeze the whey from the curd while in tubes before being blown into cheese molds. In fact, Beemster is the only coop in Holland still making cheese by hand. Beemster is proud in employ only master craftsmen who have a love and passion for their trade and a true dedication to quality. Beemster is created using a secret recipe known only to the Beemster farmers and master cheese makers.

After the whey drains the curd is placed into molds and pressure is applied to create the traditional wheel shape. After spending approximately 45 minutes under pressure the wheels are removed from the molds and placed into a brine bath.

This brine starts the aging process from within the cheese. The wheels are then removed from the brine, after a shorter period than most other Dutch cheeses, and transported to warehouses where the cheese is aged on wooden boards. The wheels are hand turned, inspected, and polished every day for up to 26 months to ensure perfect maturation before being prepared for consumption. -Beemster site.

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