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Beemster Graskaas cheese

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Has anyone had the opportunity to purchase/eat any of this seasonal cheese, produced in limited quantity, from the Dutch Netherlands? At $14.00/lb, it's considered a special gourmet cheese and is quite sought after. Aged for only a month, it's very (VERY) mild, though also, very creamy in texture.

I happened upon some last weekend at a local high-end grocery - they were doing sample tasting - and I bought a portion. They "sample lady" claimed it made a great grilled cheese which I'm a sucker for. Even though it didn't taste like much in the store, I thought heat may bring out a hidden flavor. It didn't.

So, to my original question. Has anyone eaten this cheese to find the qualities apparent to go ga-ga for the annual spring production? If so, I guess my taste palate is just not honed to the finer qualities and I should retreat to the Kraft cheese section of the store. Just wondering.

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  1. So it should bring out the best elements from Boujolais Nouveau .

    3 Replies
    1. re: Paulustrious

      Well, as a pairing, the essential character of youthful qualities certainly should go hand-in-hand.... though not certain of your seriousness.

      1. re: CocoaNut

        And quite right too. But someone else had the same idea (and I promise I found this after your reply)...

        http://cheese-mistress.livejournal.co...

        I've had the cheese before. It reminded me of a processed cheese. It does melt well. My recommendation would be for other aged Beemster cheeses.

      2. re: Paulustrious

        I just got a chunk of this stuff at Rainbow here in San Fran. And I thought it was spectacular. Very nice flavor.

      3. It is a pleasent, mild cheese that I occaisionally enjoy as a nice change from more 'complex' cheeses. But it is also simply overly marketed by Beemster as being special and of limited production so as to increase demand (and price).

        1 Reply
        1. re: caseys

          I agree that the gimmick here is the "fresh", grassy flavor. I've sold it myself and thought it was okay, but it's the aging that really makes a difference in that genre of cheeses.

          It's not like Olio Nuovo, which is prized for the grassy, peppery flavor only a newly-picked, early season olive oil can give you (and only briefly, as it will change in the bottle).

        2. We enjoyed a wedge last month. Our kids loved it because it wasn't like a lot of the cheeses "grown-ups" eat. Very mild, very smooth mouthfeel and creamy. It has its place on the cheese plate as the first cheese served because of its mild character, and goes well with so many fruits, sausages and breads.

          1. Well, I had the good fortune to discover the "regular" Beemster cheese last year at the local grocery store, and it joined the Mimolette to become one of my regular orange, a-bit-more-sophisticated-than-cheddar cheese for munching. It has such a friendly-sounding name too!

            Since then I have also tried the "limited edition" one produced from spring milk, as well as the XO version (I think that's what they called it). The former, while not bad, was simply worth trying once just to see what it tastes like, if you've been wondering.