Taste of the Week: Beemster Graskaas



After a long, cold and windy winter, the arrival of spring in The Netherlands unveils thick and lush grasses untouched for many months.  In turn, this signals a return to pasture for the cows.  During the first few weeks of spring, the cows graze on this pristine pasture, producing exceptionally rich and sweet milk. Beemster Graskaas, or “grass cheese” is made exclusively from this very special milk.

Beemster is one of the smallest coops in The Netherlands, located on the Beemster polder—a parcel of land 20 feet below sea level that was reclaimed from the sea between 1608-1612—whose mineral-rich blue sea clay gives the milk a unique flavor.  The resulting cheese is a stunning young gouda that is sweet and pure. I’m making sure that all of our staff tastes this year’s release–come in and ask for a taste!




2 Responses to “Taste of the Week: Beemster Graskaas”

  1. Jan Kees van Dorp says:

    The picture with these 3 wind mills is not located anywhere in or at the edge of the Beemster polder.

    • Kirsten says:

      Hi Jan,
      Thanks for letting us know–do you have any photos to suggest we replace it with? In the meantime we’ll take away the photo we have here. Please let me know!

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