Beemster Cheese: A Dutch Masterpiece Explained

Beemster is a hard Dutch cow's milk cheese, similar to Gouda in its production process. The cheese is handcrafted in North Holland, where the milk is said to be the richest and creamiest. Beemster is known for its complex, nutty, and buttery flavour, with a smooth and rich texture. The specific taste of Beemster is influenced by the local ingredients, including milk from grass grown on sea-clay in a polder 4 metres below sea level. The curd is hand-stirred, and the cheese is ripened in varying conditions, contributing to its unique characteristics. Beemster cheese has a range of products, including the award-winning classic aged Gouda, as well as other varieties like Smoked Hatch Pepper Gouda and XO.

Beemster is a hard Dutch cow's milk cheese

The Beemster-polder was completed in 1612, making farming possible. The new land was fertile and suitable for agriculture and dairy farming. Until 1901, most dairy farmers delivered their milk and homemade cheese to local merchants. In 1901, several dairy farmers in different villages decided to start cooperatives, building small cheese factories. One of these was the cooperative Wilhelmina, which opened in 1907. In 1930, Wilhelmina joined with another factory, De Unie, to form De Tijd ("The Time").

In the 1970s, growing competition in the Dutch cheese market led to the introduction of Beemster kaas (Beemster cheese). The hand-stirring of the curd and the ripening in different temperatures and humidities give Beemster its unique, handcrafted nature.

Beemster is produced by CONO Cheesemakers, a farmer-owned cooperative committed to traceability, animal welfare, land and energy conservation, and ethical labour practices. They produce about 30,000 tons of Beemster each year and are the exclusive provider of milk to Ben & Jerry's in Europe.

Beemster cheese ranges from firm and buttery to hard and butterscotchy in texture and flavour. The Classic Aged Gouda, aged for 18 months, is regarded as the signature Dutch cheese in the Netherlands. It has a complex, nutty and butter-rich flavour with a smooth, rich feel. It pairs well with red wines, port wines and dark, stout breads.

It is produced in North Holland

Beemster cheese is produced in North Holland, an area renowned for producing the richest and creamiest milk. The cheesemaking process is similar to that of other hard cheeses such as Gouda, but the specific taste of Beemster is due to the ingredients and the fact that part of the production process is done by hand. The milk used comes from grass grown on sea-clay in a polder 4 metres below sea level, which gives it a unique flavour.

The history of cheesemaking in Beemster dates back to the early 17th century when the completion of the Beemster-polder in 1612 made farming possible. The new land was fertile and suitable for dairy farming, and dairy farmers supplied milk and homemade cheese to local merchants. However, unhappy with this dependency, a number of dairy farmers in several villages decided to start cooperatives and build small cheese factories.

In 1907, one such cooperative, Wilhelmina, opened its doors, and in 1930, it joined with another factory in the polder, De Unie, to form a joint cooperative cheesemaking facility called De Tijd ("The Time"). Over the years, other cooperatives merged and joined forces, leading to the formation of CONO Cheesemakers in 1991. Today, CONO is a farmer-owned cooperative with about 475 farmers and is one of the country's smallest such cooperatives. They produce around 30,000 tons of Beemster cheese each year, ranging from firm and buttery to hard and butterscotchy in texture.

The award-winning Beemster cheeses are crafted by master cheesemakers using traditional methods handed down for generations. The cheesemakers' dedication to their craft, along with the rich milk sourced from the region, contributes to the exceptional flavour of Beemster cheese.

Its production is similar to other hard cheeses like Gouda

Beemster cheese is a hard Dutch cow's milk cheese. Its production is similar to other hard cheeses like Gouda, but it has a unique taste. The specific ingredients and production process give Beemster its distinct flavour.

The first step in making Beemster cheese is to source milk from grass grown on sea-clay in a polder 4 meters below sea level. This milk is then used to create the curd, which is stirred by hand. This hand-stirring technique is a traditional method that has been passed down through generations of cheesemakers. It adds a handcrafted quality to the cheese.

After stirring, the curd is cut into small pieces and heated to release more moisture. This step is crucial in determining the texture and flavour of the final product. The curd is then placed in moulds and pressed to form wheels of cheese.

The next step in the process is ripening. Beemster cheese is ripened in changing conditions, which contributes to its unique flavour. The temperature and humidity are carefully controlled to ensure the ideal environment for ripening. This step can take several months, depending on the desired maturity of the cheese.

Finally, the cheese is ready to be enjoyed. Beemster has a signature nutty and butter-rich flavour with a smooth, rich texture. It pairs well with red wines, port wines, and dark, stout breads. The production process, from the hand-stirring of the curd to the ripening in controlled conditions, ensures that Beemster cheese has a distinct flavour and texture that sets it apart from other hard cheeses.

It is regarded as the signature Dutch cheese

Beemster cheese is a hard Dutch cow's milk cheese. Its production is similar to other hard cheeses such as Gouda. The specific taste of Beemster comes from the ingredients, including milk from grass grown in the region. The cheese is regarded as the signature Dutch cheese, with a complex, nutty and butter-rich flavour. Its smooth, rich texture is Beemster's hallmark.

The history of Beemster cheese dates back to the completion of the Beemster-polder in 1612, which made farming possible. The new land, situated 4 metres below sea level, was fertile and ideal for agriculture and dairy farming. For many years, dairy farmers relied on local merchants to sell their milk and homemade cheese. However, in 1901, a group of dairy farmers in several villages decided to establish cooperatives and build small cheese factories. One of these cooperatives, Wilhelmina, opened in 1907 and later merged with another factory, De Unie, in 1930, forming De Tijd ("The Time"). Over the years, more cooperatives joined forces, leading to the formation of CONO Cheesemakers in 1991.

Beemster cheese is crafted by master cheesemakers who use traditional methods passed down through generations. The milk for Beemster cheese comes exclusively from Beemster cows that graze on nutrient-dense grasses in the region. This milk is renowned for its richness and creaminess, contributing to the distinctive flavour of Beemster cheese.

The process of making Beemster cheese involves hand-stirring the curd and ripening it in different temperatures and humidities, resulting in its unique texture and taste. Beemster cheese is aged for over 18 months in historic cheese warehouses, allowing its complex flavour to develop. The smooth, rich texture of Beemster cheese pairs exceptionally well with red wines, port wines, and dark, stout breads.

Beemster cheese has earned its reputation as the signature Dutch cheese, with its rich history, traditional craftsmanship, and unforgettable flavour.

Beemster cheese is handcrafted

The process of making Beemster cheese involves hand-stirring the curd, which is then cut by hand when an order is placed. The cheese is ripened in changing temperatures and humidities, contributing to its complex taste. This handicraft nature sets Beemster cheese apart and results in a product that is rich, complex, and bursting with flavour.

Beemster cheese ranges from firm and buttery to hard and butterscotchy in texture. The Classic Aged Gouda, aged for 18 months, is regarded as the signature Dutch cheese. It has a nutty and butter-rich flavour with a smooth, rich feel. The XO variety, aged for 26 months, is a favourite among fans of extra-aged Gouda, offering a sweet and nutty taste with a crumbly texture and an abundance of crunchy crystals.

The cheesemaking process at Beemster is steeped in history, with the completion of the Beemster-polder in 1612 making dairy farming possible in the region. In the 1900s, dairy farmers formed cooperatives and built small cheese factories, eventually merging to form the joint cooperative cheesemaking facility called De Tijd ("The Time"). Today, the farmer-owned cooperative CONO continues to produce Beemster cheese, crafting a wide variety of cheeses and supplying milk to Ben & Jerry's in Europe.

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