Beemster X-O- is a
very-firm, pasteurised cow-milk cheese with a wonderful caramel sweetness. Beemster
X-O- cheese which is made in Holland is actually an eXtra-Old Gouda that has
been aged for around 3 years.
Beemster cheese is produced by a farmers co-op located in the
canal lined pastures of the Beemster Polder in the North of Holland.
The Beemster Polder, which is located north of Amsterdam, is a
remarkable example of reclaimed land in the Netherlands. In 1612, Dutch
engineers using a system of dykes and windmills, drained the marshes and bogs
of the Beemster Polder and converted the wet lands into pastures. The Beemster
Polder is the oldest and most renowned of the polders in The Netherlands and is
now a UNESCO World Heritage site.
The unique blue coloured clay soil found in the Beemster Polder is
rich in nutrients and minerals. This terroir yields grasses that are thicker
and longer than others areas and grass that is more fertile, giving the milk
produced on this land an especially sweet and creamy quality. The farmers of
the Beemster Polder are aware of the value of their fertile land and to this
day they use no pesticides on any of the pastures within the Beemster polder.
It is important that the quality of the milk is of the highest
standard to make Beemster cheese. This standard is provided by continuously
testing the milk as it arrives at the dairy from the individual farms. Cheese-making
then begins with the so called ‘curdling’ of the milk. This is done by adding
rennet to the milk and to allow the proteins and fat components found in the
milk to coagulate. After the milk is curdled, some of the whey is drained and
water is added to wash the curd. This creates a sweeter cheese and a reduction
of lactose. Beemster’s cheese curds are stirred and raked by hand during cheese
making. Beemster is the only coop left in Holland which still uses this artisan
technique in cheese making. The whey is then completely drained and the curds
are placed into molds and then pressed to form into its wheel shape. Then the
wheels are placed into a brine bath that starts the aging process from within
the cheese. The cheese wheels are then removed from the brine and dried for a
few days before they are coated with a yellow wax coating to prevent the cheese
from drying out. The wheels are then transported to warehouses where they age
on wooden boards where the temperature and humidity is controlled to make
ripening conditions ideal. All Beemster cheese wheels are hand turned,
inspected, and polished every day for up to 26 months to ensure perfect
maturation.
As Beemster cheese wheels age, the textures firmness will change
from semi-firm when it is young, to firm when old and very-firm to hard when it
is X-O (extra old). A wheel of Beemster X-O- cheese weighs approx. 11.5 kilos
(25 lbs) and measures approx. 38 cm (15") in diameter and 10 cm (4")
in height.
Beemster X-O-'s very-firm paste has a rich deep pumpkin orange
colour with small white dots, which are formed by the crystallisation of the
proteins and minerals during maturation. Beemster X-O has a smooth and creamy
taste which develops into a full-bodied, wonderful butterscotch caramel
sweetness, with a bit of crunchiness and a strong nutty finish.
Beemster X-O- pairs nicely with port wines, sherry, as well as
sweet whites, such as Riesling. It is a great addition to any cheese platter
served with dates, figs and walnuts.
Check out this video on the making of Beemster cheese directly
from the Beemster Polder in Netherlands.
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