Some of our Beemster farmers also raise goats! Grazing on the same canal-lined pastures as our cows, Beemster goats produce a similarly rich, creamy milk. This is a great introduction to goat cheese—even people who think they don't like goat cheese fall in love with Beemster's! A pale ivory interior and smooth, semi-soft texture deliver a refreshing, sweet, full-flavored experience.

Beemster Premium Goat

Beemster Cheese

Cotija is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow’s milk.
When the cheese is made, it is white, fresh and salty thus bearing immense resemblance to feta cheese. However, with aging it becomes hard and crumbly like Parmigiano-Reggiano. Its similarity with Parmesan has earned it the nickname "Parmesan of Mexico". The aged version of Cotija is referred to as "anejo".
Traditionally, Cotija cheese was made with raw milk aged for three to twelve months. But the commercial productions add an enzyme to speed up the ripening process. This need for acceleration gives the commercial produce a slight change in flavour compared to the artisanal variety.
Since, Cotija cheese is very salty, strongly flavoured, firm and does not actually melt, it is used for grating on salads, soups, casseroles, tacos, tostadas and chili. In Mexico, it is also widely used to enhance the flavour of many savory dishes by mixing directly into the casserole or recipe. In the U.S. it is increasingly popular on pasta. It is typically shredded onto cooked foods, also in salads and with fruit.

Cotija

Cacique

Bay Blue is a rustic-style blue cheese inspired by the coastal climes of Northern California. Produced by Point Reyes Farmstead Cheese Company, the Stilton-inspired cheese reveals a mellow flavour, earthy notes and sweet, salted-caramel finish. The striking natural rind of Bay Blue coats a soft, crumbly textured pate made with pasteurised milk that is gluten-free and aged for 90 days.Bay Blue's intensity pairs well with toasted hazelnuts. It melts beautifully especially in pasta or risotto.

Point Reyes Bay Blue

Point Reyes Farmstead

Brigante Rosemary

Beemster Royaal Grand Cru

A fairly standard, mild American Cheddar with hints depth coming from the raw milk properties.

Sierra Nevada White Cheddar

Sierra Nevada

Pecorino produced with raw sheep milk, matured at least 10 months.

Pecorino Maschio Volterrano

Fattoria Lischeto

Our original recipe, American style, naturally bloomy rinded cheddar cheese with a slight blue vein. Richly colored with annatto and cave aged to maturity. Mild flavor with creamy texture.

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