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THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

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PRODUCT REVIEW: Cheese of the Week ~ Beemster X-O

Beemster X-O from iGourmet.

This week’s cheese recommendation comes from guest blogger Dana Romero, proprietor of La Fromagerie D’Acadiana in Lafayette, Louisiana.

I love the flavor of this week’s cheese because “the butterscotch permeates the palate, followed by alternating waves of whiskey and pecan.” I am sorry if I am waxing euphoric over Beemster X-O, but it is extremely old cheese that is extremely good. Beemster X-O is an extra double aged Gouda matured for 26 months—a very long time in a world when even a dry Parmigiano-Romano is matured for two years. As a cheese matures, the flavors become more complex; moisture also evaporates, leaving the cheese crumbly and granular. Beemster’s unique milk source enables X-O (signifying Extra Old) to achieve one of the widest flavor ranges possible in only 26 months, yet still retaining its smooth and creamy taste.

Beemster cows graze only on pesticide-free pastures located 20 feet below sea level in North Holland. The rare blue sea clay of these pastures contains special minerals that give the milk a sweeter and softer milkfat, giving Beemster cheeses a softer and creamier texture than other Dutch cheeses.Beemster X-O is wonderful with Port wines as well as sweet whites such as a Riesling. X-O can also be grated and used as an alternative to Parmesan. You can purchase the cheese online through, or Learn more about Beemster cheeses at

Learn more about Gouda, Holland’s most famous cheese.


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