Spring is my favorite season. Fall is definitely a close second, but you can’t deny the awesomeness that is blooming trees and flowers. And the smell of rain? Oh yeah. Totally.
So now that the warmer weather seems to be finally upon us, it’s time for one of our yearly cheese features: Beemster is back, baby! Well, not that it ever really went anywhere, but all of the Vineyard Markets recently received their large shipment of Beemster cheeses, all at special discounted pricing!
I realize I’m using a lot of explanation points. Forgive me. I just love Beemster. If you didn’t already know, Beemster happens to be one of my favorite creameries for a number of reasons:
- Products are made by small family farmers
- They’re a founding partner of Caring Dairy
- They raise free-roaming, grass-fed, happy cows
- Their high-quality cheeses are hand-crafted and traditionally made
- Their cheeses are naturally lactose-free
- Their Gouda is the preferred choice of the Royal Court of the Netherlands
- They’re eco-friendly & energy-conscious
- No growth hormones or pesticides used
- Their cheeses are JUST SO TASTY, how can you not love them?!
- For more info on Beemster, check out my previous post HERE.
A familiar name for many, Beemster is well known for their Goudas, especially their aged Goudas. Currently, Bottle King’s Vineyard Markets are all carrying three main Beemster cheeses: Classic, XO, and Paradiso.
Beemster Classic is aged for about 18 months and is signified by its black, red, and beige wax. While on the surface, this cheese seems to be very hard, it actually has a super creamy mouthfeel. If you’re expecting this to be anything like your run-of-the-mill Red Wax Gouda, you will be in for a big surprise. Beemster Classic tastes rich and nutty with some slight caramel-y notes.
The next cheese on the list is Beemster XO. The XO is short for “Extra Old”, and this cheese is signified by its monochrome beige wax rind. Similar to the Classic, this guy is aged for 8 more months than its counterpart, making XO a 26 month-old aged Gouda. The extra aging time further develops that rich flavor and results in a more robust cheese with butterscotch and whiskey notes.
Don’t be surprised if you get a little crunchy bite every now and then! Both Beemster XO and Beemster Classic are dotted with tyrosine crystals thanks to their aging process; a sign of their expert cheesemaking.
Lastly–but certainly not least–is Paradiso, Beemster’s Italian-style cheese. The youngest of the three, Paradiso is aged for just 10 months, yet somehow is still full of little crunchy crystallized bits throughout–yum! This cheese is still creamy, though I feel it’s slightly less creamy than the Classic and XO, and the texture does almost remind me a little bit of Parmigiano Reggiano. The flavor is nicely balanced: slightly sweet and nutty yet mildly tangy all at once. An easy crowd-pleaser.
All three of these cheeses would safely do well alongside a Cabernet Sauvignon, but could do equally well against a Chianti or some dessert wines such as Port or Sauternes. Beers could go so many ways. Try an IPA with the Classic and Paradiso and perhaps a darker beer with the XO. Fresh fruit and fig jams for all! And don’t stop there: shred on your pasta, grate into your salad, and eat by the chunk!
What’s your favorite Beemster cheese?