Comments on: A Cheese Lover's Thanksgiving http://bistrochic.net/foodwine/beemster-cheese-for-the-holidays/ A Traveler's Guide to Living the European Lifestyle Thu, 17 May 2012 13:37:35 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: slimslim http://bistrochic.net/foodwine/beemster-cheese-for-the-holidays/#comment-168 slimslim Sun, 22 Aug 2010 07:08:51 +0000 http://bistrochic.net/?p=4322#comment-168 I usually get it at Altbersons. I enjoy eating it with sweet red grapes and white toast... yummy! I usually get it at Altbersons. I enjoy eating it with sweet red grapes and white toast… yummy!

]]> By: Kyle http://bistrochic.net/foodwine/beemster-cheese-for-the-holidays/#comment-80 Kyle Wed, 09 Jun 2010 04:56:51 +0000 http://bistrochic.net/?p=4322#comment-80 Not that I want to scrutinize too much... But Beemster is a hard cheese, not like the soft and semi-soft cheese's you've had that go well with crackers. Hard cheeses are best eaten by themselves. Beemster is also especially dry, and as such adding a cracker to it will make the experience that much drier. With rare exception, every cheese you eat should be served at room temperature. This allows the fats suspended in the cheese to soften and smooth the cheese out overall. It will also add complexity to the cheese. Again, this is especially important with a very hard cheese like the one you reviewed (likely why it was easier to get away without doing it for other cheeses) because as the fats soften, it will make the cheese smoother and not dry and crumbly like cheese pulled straight from the fridge. Just a tip, glad you liked the cheese overall, it's definitely some of the best. Not that I want to scrutinize too much… But Beemster is a hard cheese, not like the soft and semi-soft cheese’s you’ve had that go well with crackers. Hard cheeses are best eaten by themselves. Beemster is also especially dry, and as such adding a cracker to it will make the experience that much drier.

With rare exception, every cheese you eat should be served at room temperature. This allows the fats suspended in the cheese to soften and smooth the cheese out overall. It will also add complexity to the cheese. Again, this is especially important with a very hard cheese like the one you reviewed (likely why it was easier to get away without doing it for other cheeses) because as the fats soften, it will make the cheese smoother and not dry and crumbly like cheese pulled straight from the fridge.

Just a tip, glad you liked the cheese overall, it’s definitely some of the best.

]]> By: Eating a Healthy Breakfast at Your Desk | Running with Cake http://bistrochic.net/foodwine/beemster-cheese-for-the-holidays/#comment-79 Eating a Healthy Breakfast at Your Desk | Running with Cake Tue, 01 Dec 2009 03:40:57 +0000 http://bistrochic.net/?p=4322#comment-79 [...] By the way, if any­one is inter­ested in try­ing an super awe­some Dutch cheese, try Beem­ster Clas­sic cheese — the taste is a mix of parme­san, asi­ago, and ched­dar — so yum! To learn more, read my review! [...] [...] By the way, if any­one is inter­ested in try­ing an super awe­some Dutch cheese, try Beem­ster Clas­sic cheese — the taste is a mix of parme­san, asi­ago, and ched­dar — so yum! To learn more, read my review! [...]

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