Editorial Reviews:
Product Description
The Beemster Cheeses come from the quiet, canal-lined pastures of North Holland. This remarkable landscape, located 20ft below sea level, was reclaimed from the sea in the year 1612. In search of more pastures farmers moved north and found a lagoon stretching into the sea. Using dykes and 106 windmills this area, referred to as a Polder, was drained and soon became inhabited by farmers and their herds. When farmers began to till the soil, they discovered blue sea-clay, which had been at the bottom of the lagoon for millions of years. Pastures thrived in this newly-found soil and cows loved grazing on the lush grasses. It soon became known throughout The Netherlands that the best milk came from the Beemster Polder. To preserve their much sought-after milk, they formed a cheese cooperative in 1901. Today Beemster is crafted using the original techniques employed by the founders of the co-op. The Master Cheesemakers that create Beemster Cheeses all are local residents in the polder and have inherited generations of experience in crafting cheese. The Beemster recipe still remains a closely guarded secret that has been handed down since 1901. Their latest cheese uses their classic recipe with the addition of cumin. Spices such as cumin, caraway, and cloves are fixtures in Dutch cuisine, the most well-known cheese being Leyden (with cumin or caraway). Beemsters version is more aged than traditional Leyden, and with their spectacular milk as a base, the result is better than other commercial spiced cheeses from Holland. A glass of fine ale makes a fine complement to this savory gouda. Made from pasteurized cow's milk. Photo depicts 24 lb. wheel, we cut and wrap this cheese by the pound. This is the only cheese to receive the Appointment to the Royal Court of The Netherlands.
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