Tag Archives: Holland

Review: Beemster Farms’ Graskaas breaks out ahead of Spring

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

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One woman’s fromage finds for 2009

As a self-proclaimed trivia geek, lists are like candy to me.  Top Ten’s, Best Of’s, and Most Interesting Finds can keep me transfixed to the internet for hours.  Seems only natural that I would seek out lists which consisted of cheese!

Janet Fletcher, author of  “Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying” and “The Cheese Course”  as well as contributor to The San Francisco Chronicle, has issued her list of diverse and intriguing cheese tastings of 2009.  I can hardly wait to head out to my local cheesemonger and sample some of her suggestions!  Out of the many cheeses named, I am surprised to have only sampled two.  The first,  Beecher’s Flagship Reserve (shown above) from Seattle,  was this year’s winner of the American Cheese Society’s Mature Cheddars, 25 – 48 months. The second,   L’Amuse Gouda from Holland, is a nutty, salty, caramel-y creation which matures in mild temperatures (unlike most Gouda which matures in cool environments).  Both were wonderful in their own right although I want to take a second taste before passing further judgment.

Check out Ms. Fletcher’s article at the link below and feel free to send any other cheesy list suggestions my way at thehousemouse1@gmail.com!

Image: Beecher’s Handmade Cheese

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