The Beekman’s have a Halloween treat for us all, appropriately named Ghoast. Starting out with raw goats milk collected directly from the Beekman farm’s own goats, the small ghostly white wheels are then aged for ninety days. During this aging process, the raw-milk wheels begin to develop the greyish-blue cape of a rind around the pale interior. The final result is a semi-firm cheese with distinct spicy, nutty, and grassy tones that are well balanced and very approachable, despite the scary name. The outer rind can be removed for those who have aversions to eating rinds, however I would encourage those who devour this devilishly delectable fromage to leave it on. The extra pepper and tang in the rind is just too tasty to miss. Continue reading
Tag Archives: grass fed
Spring is bustin’ out all over and the barn doors of Beemster Farms are opening to the lush untouched spring pastures for the first time after the cold and windy winter. The grasses of the Beemster Polder, situated 20 feet below sea level, have grown long and thick over the cold months and are now ideal for grazing. The cows eagerly gobble up this sweet new grass and produce milk that is is the most coveted of the year. The lush young grasses give their milk a special creamy flavor and texture and is used to produce the limited edition Beemster Graskaas.
Beemster is an artisan Dutch cheese, a North Holland Dutch Gouda that is crafted exclusively in the Beemster Polder (a polder is a low tract of land enclosed by embankments with no connection to outside water sources). The cows graze only on pesticide-free pastures that contain rare blue sea clay. This clay contains minerals that give the milk a sweeter and softer milkfat, giving Beemster cheeses a softer and creamier texture than other Dutch cheeses. The name is trademarked: Beemster can only be made in the Beemster Polder. The farm is a co-op which was set up so that the farmers’ wives would no longer have to make the cheese on their individual farms. Over the years, this small co-op stood by its original recipe, fine tuning where improvements could be made. Continue reading
It will be a crack for the record books this Saturday, February 27th, at Whole Foods throughout the country. At 3:00pm Eastern Standard Time, over 300 cheesemongers will simultaneously crack into 85lbs wheels of Parmigiano Reggiano in an attempt to break their 2008 Guinness world record. Spectators will be treated with cheese samples, cooking demonstrations, wine pairing suggestions, and even some wine tasting (where allowed). Continue reading