Beemster
| Beemster Swiss is a Dutch Maasdam-style, semi-firm Alpine cheese, milder and creamier than Swiss Emmental, with nutty and fruity notes. Produced in the UNESCO-protected Beemster Polder from grass-fed cows’ milk by a farmer-owned cooperative, it’s pasteurized and uses vegetarian microbial rennet. Aged at least 60 days, it has a buttery texture, “eyes,” and smooth, mellow flavor. Its rind is not edible. It melts well, making it ideal for fondue, sandwiches, and grilled cheese. Suitable pairings include light wines, lagers, cider, and fruit. Store wrapped in paper; bring to room temperature before serving. | |
| Country | Holland |
| Milk | Cow |
| Rennet | Microbial |
| Heat Treatment | Pasteurized |
| Texture Profile | Semi-firm, Smooth, Buttery |
| Flavor Profile | Mild, Nutty, Fruity, Tangy |
| Wine Pairings | Champagne, Prosecco, Gewürztraminer, Pinot Gris, Cabernet Franc |
| Beer Pairings: | Lager, Blonde Ale |
| Food Pairings: | Grapes, Apples, Pear, Ham, Whole grain mustard, Honey mustard, Fondue, Reuben sandwiches, Mac-n-cheese, Grilled cheese |
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BEEMSTER