North Holland · Netherlands
Beemster.
Beemster's natural rind gives way to a dense, crystalline paste that melts into waves of caramel and butterscotch, with a subtle nuttiness and mineral salt that lingers on the palate. Each bite carries the richness of well-tended Dutch dairy cows, with a buttery mouthfeel that deepens as the cheese ages, developing increasingly complex layers of toasted grain and subtle complexity.
Rate this cheese
The story
How it's made.
Why it tastes that way.
Beemster takes its name from the Beemster polder in North Holland, one of the world's first large-scale polders, drained in 1612 and now a UNESCO World Heritage Site.
The cheese has been made in this region since the 17th century. The cooperative that produces it was founded in 1901.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Hard
- Rind
- wax
- Age
- 4–26 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Beemster's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Beemster.
28 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Beemster are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.