Beemster Classic Aged Gouda

August 12, 2010

This will come as no secret to my loyal readers and fans…The Lady has found another aged gouda that she and I love… Beemster Classic.

Beemster makes several excellent cheeses and many are favorites around the manse: Vlaskaas, XO, Mustard and Graskaas to name a few.

The Lady was out spying (one of her favorite pastimes) and found a wedge of Beemster Classic on a competitor’s cheese island. She snapped it up ‘cause she knew that her favorite Feline Foodie (that would be me) would love this cheese… she was right…

The Beemster Polder is home to pesticide-free grass that derives much of its special qualities from the mineral-rich blue sea clay. This is what foodies like to call “terroir”; especially the ones of European descent… what… I lived in Europe in a previous “life”… I can use the term terroir with the best of them…

The good folks living in the Netherlands consider Beemster Classic to be the “signature” Dutch cheese. Its complex taste comes from being naturally aged in cheese warehouses for a minimum of eighteen months. This cheese is made by the CONO Kaasmakers under the banner of Beemster. CONO is a sustainable dairy co-op located in the Beemster Polder.

The cheese is a caramel color with a butterscotch nuttiness and a sweet finish. The Lady served it with Sesmark Sesame Thins.

I give Beemster Classic 3 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: Grated or cubed, it’s a winner. We had it as an appetizer but The Lady and The Man discussed how delish this cheese would be as the main cheese in au gratin potatoes… I’m pretty sure that’s a soon-to-be dish here at the manse.

Wine Suggestion: The Lady recommends merlot and as you might recall her favorite is 14 Hands Merlot.

Beer Suggestion: A Belgium Dubbel.

Source: Pasteurized Cow Milk


2 Responses to “Beemster Classic Aged Gouda”

  1. […] Beemster Classic Aged Gouda « Cheesemonger's Weblog […]

  2. […] 16, 2010 XO, Classic, Vlaskaas, Farmer’s Choice, and Beemster Lite are naturally […]

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