Frequently Asked Questions
Q. How much milk is needed to make one kilogram of Beemster cheese?
A. We use ten litres of milk to create one kilogram of cheese.
Q. What are the white dots that appear in the more aged Beemster cheeses?
A. These are protein crystals that develop when the cheese matures. Cheese connoisseurs appreciate these dots very much. They are a sign that the cheese has ripened extremely well.
Q. What makes the holes in the cheese?
A. During the cheese-making process, cultures are added to the milk, producing carbon dioxide. This gas creates “bubbles” in the cheese that will later collapse, forming a hole.
Q. Is Beemster made using vegetable rennet or animal rennet?
A. Beemster is made using animal rennet.
Q. Can I eat Beemster if I have lactose intolerance?
A. Lactose naturally ages out of cheeses. Once a cheese is aged 4 months or longer, it is lactose free.
In addition, Beemster washes the curds multiple times during cheesemaking and this also removes lactose from Beemster cheeses.
Beemster 4-month and older cheeses:
- Beemster Medium
- Beemster Aged
- Beemster Royaal
- Beemster Classic
- Beemster X-O
Q. Do Beemster cheeses contain gluten?
A. No. Beemster cheeses are completely gluten free.
Q. If cheese gets moldy, should I throw it away?
A. Although most molds are harmless, to be safe, cut away 1 inch of cheese on all sides that have visible mold. Use the remaining cheese as quickly as possible.
Q. Can I eat the rind of Beemster cheese?
A. No. The rind protects the cheese from dehydrating and molding, and partially consists of a plastic coating that does not digest.
Q. Where is the Beemster cheese produced?
In the countryside of North Holland.
Q. Are Beemster cheeses made with pasteurized milk?
Yes, all the Beemster cheeses are made with pasteurized milk.