Beemster X.O. Aged Gouda
Beemster X.O. is a cow's milk cheese aged a minimum of 26 months in the polder fields of North Holland, in the village of Beemster reclaimed from the sea in the 1600s. This is a proper aged gouda, the kind that has lost most of its moisture to time and gained everything in concentration.
The paste runs amber-deep and super flaky. It breaks under the knife into shards rather than slices, with big crystals of tyrosine crunching through every bite, the calcium-lactate sparkle you only get from a wheel that's spent two-plus years in the cave.
Flavor reads caramelly and butterscotch-sweet up front, with a browned-butter pull through the middle and a long sweet finish that lingers on the palate. 26 months is a long time for an aged gouda, and it shows. At this age, Beemster sits at the top tier of extra-old Dutch styles, with the kind of concentrated depth and crystalline crunch that defines the category.
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Beemster X.O. Aged Gouda
Beemster X.O. Aged Gouda
Beemster X.O. is a cow's milk cheese aged a minimum of 26 months in the polder fields of North Holland, in the village of Beemster reclaimed from the sea in the 1600s. This is a proper aged gouda, the kind that has lost most of its moisture to time and gained everything in concentration.
The paste runs amber-deep and super flaky. It breaks under the knife into shards rather than slices, with big crystals of tyrosine crunching through every bite, the calcium-lactate sparkle you only get from a wheel that's spent two-plus years in the cave.
Flavor reads caramelly and butterscotch-sweet up front, with a browned-butter pull through the middle and a long sweet finish that lingers on the palate. 26 months is a long time for an aged gouda, and it shows. At this age, Beemster sits at the top tier of extra-old Dutch styles, with the kind of concentrated depth and crystalline crunch that defines the category.
Original: $38.00
-65%$38.00
$13.30Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Beemster X.O. is a cow's milk cheese aged a minimum of 26 months in the polder fields of North Holland, in the village of Beemster reclaimed from the sea in the 1600s. This is a proper aged gouda, the kind that has lost most of its moisture to time and gained everything in concentration.
The paste runs amber-deep and super flaky. It breaks under the knife into shards rather than slices, with big crystals of tyrosine crunching through every bite, the calcium-lactate sparkle you only get from a wheel that's spent two-plus years in the cave.
Flavor reads caramelly and butterscotch-sweet up front, with a browned-butter pull through the middle and a long sweet finish that lingers on the palate. 26 months is a long time for an aged gouda, and it shows. At this age, Beemster sits at the top tier of extra-old Dutch styles, with the kind of concentrated depth and crystalline crunch that defines the category.
