One of the cornerstones of our shop has always been Beemster cheese. It’s been on our shelves since day one, and honestly, it’s still the one we reach for when we want something that never lets us down. People ask us all the time: Why is it so popular? Why do you guys love it so much?
The answer is simple: it’s not just cheese; it’s a craft that starts way before the cheesemaking even begins.
The Secret is in the Soil
To understand Beemster, you have to look at the Beemster Polder in North Holland. This isn’t just any farmland. It’s a unique, UNESCO World Heritage region located well below sea level.
Because the land is reclaimed from the sea, the soil is incredibly mineral-rich. The cows grazing on this land are eating grass that’s packed with nutrients you just don’t find anywhere else. That high-quality, mineral-dense milk is the foundation. It gives Beemster a creamy, complex depth that sets it apart from your average Gouda. When you combine that specific terroir with generations of cheesemaking expertise, you get something special. They’ve mastered the aging process to a science, and you can taste that experience in every slice.
The Golden Selection
We keep a few staples in stock because they’re the gold standard of Dutch cheese. If you’re building a board or just need a snack, these are the ones to have:
Beemster Classic: The perfect balance. It’s got that signature creamy mouthfeel but with enough maturity to give it a nice "bite." It’s our everyday essential.
Beemster XO (Extra Old): This is for the serious cheese lovers. Aged for 26 months, it develops those incredible, crunchy protein crystals. It’s nutty, deep, and pairs perfectly with a heavy beer or a bold red.
Beemster Vlaskaas: This one is a crowd favorite for a reason. It’s incredibly smooth and creamy with a slightly sweet, floral finish. It’s almost buttery.
Beemster Goat: Don't let the "goat" part scare you if you aren't a fan of the super-tangy stuff. This is mild, approachable, and incredibly smooth. It’s converted many "I don't eat goat cheese" customers at our counter.
Seasonal Finds
We love bringing in the specials because they keep things interesting.
Graskaas: You guys already know this one—it’s the "grass cheese" made from the first spring milk when the cows head back out to pasture. It’s fresh, light, and always disappears from our fridge before we know it.
Autumn Specials: Keep an eye out for our fall rotation, including the Hatch Pepper and Pumpkin infusions. They’re a bit of a twist on tradition, but they’ve become a total staple for our autumn boards.
New & Note-Worthy
If you want to taste what the world is talking about, you need to try the Cru Royaal. It’s award-winning for a reason—it’s basically the crown jewel of their collection. It’s got a complexity that’s hard to describe until you actually have a piece on your tongue. Trust us, it’s worth the hype.