United States Championship Cheese Contest 2019
Eiffel Tower - A creamy cow’s milk delight, featuring a chalky white rind and a cream-colored, buttery, soft interior that oozes when at the peak of ripeness and temperature

Managing Director Marcel Vantuyn Talks Beemster Cheese's Beemster X-O


DENVER, CO
Monday, September 11th, 2017

Cheese is often on the minds of our Deli Market News staff, but it’s not every day we come across a fromage so lovely as Beemster X-O’s 26-month aged cheese. Recently, we sat down with Beemster Managing Director Marcel Vantuyn, who gave us an insider’s look at what the company says its most premium product.

Marcel Vantuyn, Managing Director, Beemster Cheese“Like all Beemster cheese, it starts with the milk from our cows that are all grown in the Beemster Polder,” shares Marcel. The Beemster Polder is the reclaimed slate-blue clay soil that creates the nutrient-rich grass that Beemster cows and goats graze on. “We then produce that cheese in our new dairy that we opened in 2014.”

As described by the Beemster website, X-O has long been revered in the dairy world for its rich flavors of butterscotch, whiskey, and pecan. The cheese is firm and crumbly, and hosts one of our personal favorite cheesy attributes—that crunchy crystallization that keeps your palate wanting more. This unique flavor comes in large part due to Beemster X-O’s long aging process.

“The Beemster X-O gets to rest in that warehouse for 26 months. We will never sell it at less than 26 months,” Marcel adds. “It ends up giving you a very robust flavor, and we suggest you try it and see why we feel it is our best product.”

Want to see Deli Market News’ full interview with Beemster’s Managing Director? Check out the video above.

Beemster Cheese


United States Championship Cheese Contest 2019Eiffel Tower - A creamy cow’s milk delight, featuring a chalky white rind and a cream-colored, buttery, soft interior that oozes when at the peak of ripeness and temperature

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