Revered for its rich flavors of butterscotch, whiskey, and pecan, Beemster X-O has a deep ocher interior and a firm, crumbly texture. True to the characteristics of Beemster’s unique milk, this cheese retains a creamy mouthfeel, even though it's aged for more than 2 years. It’s also studded with crunchy, mouthwatering crystals that surprise the palate. Whether for a special occasion or your own special treat, Beemster X-O is a coveted favorite.

This firm yet satiny-textured goat Gouda offers an extremely pleasant flavor that easily pleases the most finicky of cheese eaters.  With a well-balanced goat taste & pristinely white appearance, Beemster Goat makes a great goat selection for any cheeseboard as well as grating for salads, pastas & soups.   

A creamy cheese with mustard seeds throughout, pair up with a Pinot Grigio or Belgian Beer. Melt on burgers, sandwiches or in omelets. In general, Beemster with Mustard Seed is the all around cheese for most breakfast and lunch dishes you're looking to add an extra layer of cheesy goodness to. The mustard seed also adds a refined texture to the cheese that is original and quite frankly, wonderful.

Can you recall the elation you feel when you see the first daffodil of spring, piercing through the last remaining snow drifts? That’s how our cows feel when they can finally leave the barns after winter! A celebration of winter’s end, freedom to run and stretch and play... And the first meal of delicious, fresh Beemster Polder grass. Graskaas is only made once a year. This limited-edition cheese, from the first milking of spring, is the creamiest of the whole year. We’re pretty sure you can taste happiness.

Vlaskaas is a cheese that was historically made only once a year during the flax harvest festival. As the festival traditions fell away, the recipe for Vlaskaas was buried. Until… in 2004 a review of the Beemster co-op’s historical cheese recipes rediscovered Vlaskaas! It was unanimous that this cheese was too good to make only once a year and is now available year-round. Vlaskaas is a buttery, semi-soft cheese with a unique sweet-milk flavor, notes of almond and a touch of sharpness that adds depth.

Masdaam is a traditional, semi-hard Dutch cheese made from cow’s milk. The most characteristic feature is its ‘eyes’ (holes) that make up most of the cheese. The cheese was created in the early 1990s as an alternative to more expensive Swiss Emmental cheese. It is a high-fat cheese with a minimum of 45% fat. Although similar to Emmental, the moisture content in Masdaam is more, making it suppler. Nearly 15% of Dutch cheese production is made up of Masdaam.

Named after the town from which it originates, Gouda has been produced since before the 16th century.  Simple, flavorful & well loved, it is made from whole milk & is slightly richer than its close relative, Edam.  As traditional as it gets, our red wax Gouda (so named for its red wax rind) is creamy with a smooth semi-firm texture & is the perfectly indelible cheese to have as a snack, serve for an hors d'œuvre or spruce up your sauce. 

Smooth with mild influences of pleasant tanginess! Notes of butterscotch and salted caramel present throughout.

Prima Donna is a Dutch cheese brand of Vandersterre Groep. It competes with Parrano, a trademarked brand of Vandersterre's competitor Uniekaas Groep. Like Parrano it combines the flavour of aged Italian Parmesan with the pliant texture of Dutch Goudacheese.

Edam is a mellow, savory, slightly salty and nutty cheese that has a pale yellow interior and a deliciously mild taste. It is made from partially-skimmed milk, and appeals to those in search of a tasty, slightly lower fat cheese with a traditional Dutch flavor profile. This German edition has a more robust flavor, while retaining the classic flavor profiles of Edam cheese.

Old Amsterdam is a premium aged gouda cheese made from cow’s milk. It has a firm texture, deep color, and smooth, rich and robust flavor. Gouda cheese in general is named after the town of Gouda, located in the South Holland province of The Netherlands. Gouda has been a center of trade for farmers and cheese makers for centuries.