Mik: Pasteurized cow’s milk
Beemster Vlaskaas is a recipe recreated in 2004 for Vlaskaas cheese originally made once a year to celebrate the flax harvest. It accompanied a meal of thick porridge and buttered multigrain bread.
Vlaskaas means flax cheese, not because it is an ingredient, but because it is the crop the harvest festival was celebrating. In 2004 the harvest festival celebration was recreated as a community event. While digging through archives for information on the exact way to recreate the harvest festival the recipe for Vlaskaas was discovered. It was soon decided that after generations of rest it was time for Vlaskaas to live again!
It is distinguished by its purple wax outside coating. It is aged a minimum of 13 months and is richer, creamier and deeper yellow in colour than regular Gouda.
Beemster Vlaskaas is a great cheese tasting experience. Similar in some ways to a Gouda, it provides lovers of toasty, butterscotch, nutty flavoured cheeses with a new favourite. The aroma is warm and inviting, with sweet notes throughout. The texture is softer and creamier than a typical Beemster yet it is still peppered with little protein crystals that pack an exciting crunch.The mouth feel of this cheese is smooth and the paste coats the tongue. The flavour is caramel with cream, sea salt and nuts. There is a sharp aspect that pleasantly hits the palate and contrasts with the sweet flavours.A great effort and execution for a pasteurized cow’s-milk cheese!
Apart from being a welcome addition to any cheese sauce, Vlaskaas would be the ideal cheese to serve before a holiday meal. Its slightly nutty flavor and waves of creamy tartness would compliment most holiday spices, maybe with some apple or pear slices. Excellent on a sandwich, a pizza, with fruits and nuts, salad, pasta and olives! Beemster recommends using it for fondue! Pair Beemster Vlaskaas with Sauternes, Beaujolais, and Belgian Beer.