Graskaas is an extra smooth cheese made only once a year in the spring. During the winter months, the Beemster cows are kept in the barn because the of the harsh, freezing temperatures in Holland. When spring arrives, the Beemster cows instinctively become restless to be let loose to graze on the lush pastures of the Beemster polder, and are eventually let out to graze when the weather permits. The milk that is procured from the cows during the first week of open grazing is the most coveted of the year. After aging the cheese for only one month, the final result is the creamiest cheese of the year!
We will be serving this cheese at our Gouda Party on July 16-17, along with four other special Gouda cheeses, expertly paired with our wines. This is the only time that we will be carrying this cheese until next spring, so hurry in and get yourself a wedge while you still can!
Click here to watch a special video of the happy Beemster cows being released into the pastures on the first day of spring!
Serving Suggestions: Keep it spring & simple! Serve diced atop asparagus or mixed into peas. Melt atop an open-faced ham sandwich with cranberry mustard. On a cheeseboard pair with strawberry-rhubarb jam, apples, and honey-roasted peanuts.
Wine Pairings: Rosé wines are a perfect balance of fresh, crisp flavor with some depth. Vino Verde and similar whites accent the grassy flavors of the cheese. For reds, go with light-body, such as Beaujolais.
Beer Pairings: choose beers with notes of citrus or grapefruit.
For more information about this cheese, log onto the Beemster website, linked here.