Dutch

June Cheese of the Month

Graskaas from Beemster Premium Dutch Cheese

Beemster_Graskaas_013721_Wheel+w+Wedge.png

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 and have the freedom to run and play. Best of all, they can enjoy their first meal of the Beemster Polder’s fresh and delicious grasses. We use their first spring milk to make this limited-edition cheese, and it’s the creamiest cheese of the year. We're pretty sure you can taste the happiness.

Graskaas is made only once a year.

Once Winter has thawed and the spring grass in the Beemster Polder has grown, the cows are let out into the fields. They joyfully run, jump and play - and feast on the first grass of the season.

We make Graskaas from the first milking of Spring. It's the richest, creamiest and sweetest milk of the season. We capture the fresh, sweet, joyful flavor of Spring in Graskaas.

Graskaas is a seasonal and specialty cheese that is aged for 1 month. The texture is extra smooth with a sweet and fresh taste. Pairs really well with Rosé Wines!

RECIPES WITH GRASKAAS:

Content Thanks To Beemster!

January Cheese of the Month: Kroon's Maasdam

A Swiss Elemental Gone Dutch

Traditionally crafted Dutch cheese with a slightly sweet and nutty flavour. Maasdam is produced through a special ripening process that allows it to develop its characteristic and delicious taste and distinctive ‘eyes’. This versatile cheese is perfect on any cheeseboard, sliced in sandwiches or melted in a focaccia.

A Creamy Kroon Maasdam Cheese and Cider Fondue with Fresh Fruit

Serves: 6 People | Preparation time: 10 minutes - Cooking time: 15 minutes

This rich fondue is flavoured with cider and is perfect as a starter amongst friends at a dinner party. Delicious served with fruits of the forest including figs, pears and apples.

Ingredients

– 300ml (½ pt) Cider

– 30ml (2 tbsp) Cornflour

– 400g (14oz) Kroon Maasdam cheese, grated

– 1 Clove of garlic, crushed

– Freshly ground black pepper

Accompaniments to serve

– 3 Apples, cored and each cut into 8 wedges

– 2 Pears, cored and cut into thick slices

– Juice of ½ lemon

– 6 Figs, cut into quarters


Method

1. Rub fondue pan (or a heavy-based saucepan) with the garlic, discard the garlic, then add the cider and bring to the boil.

2. Meanwhile, in a small bowl, blend the cornflour with 75ml (3tbsp) cold water to a smooth paste. Reduce the heat under the fondue pan to low and stir in the Kroon Maasdam cheese and the blended cornflour, stirring constantly until the cheese melts and begins to bubble. Season with black pepper and simmer for 2-3 minutes until thick and creamy.

3. Toss the apples and pears in the lemon juice to prevent them from browning. Set the fondue pan over a table burner, stirring occasionally to prevent the cheese from sticking. Serve in individual sized pots and use a fork to dip the fruit into the fondue.

Cooks tips
This fondue needs to be kept warm after making. Do not allow it to cool and reheat as it will split. Try also serving it with fresh bread bread or roasted baby potatoes. 

Content thanks to Kroon