Frequently Asked Questions: Making Cheese
Where is the Beemster cheese produced?
At CONO Cheesemakers, a co-op of local farmers since 1901, in the village of Beemster, in the North of the Netherlands.
Why is cheese that has ripened longer more expensive?
During the ripening process, the cheese will lose moisture so that at the end of the process, the weight is less.The maintenance of the cheese is also a costly factor.
How much milk is needed to make 1 kg of cheese?
1 kg of of cheese requires about 10 liters of milk.
Do Beemster cheeses contain gluten?
No. Beemster cheeses are completely free of any gluten.
What are the white dots that appear in the more aged Beemster cheeses?
These are protein crystals that develop when the cheese matures. Cheese connoiseurs appreciate these dots very much. They are a sign that the cheese has ripened extremely well.
Can I eat the rind of Beemster?
No. The rind protects the cheese from dehydrating and molding. The rind partially consists of a plastic coating that does not digest.
Can I eat Beemster if I have lactose intolerance?
In the absence of clear regulations, CONO Kaasmakers follows the German guidelines and therefore states the following:
CONO Kaasmakers declares that the cheese it produces is naturally lactose-free (<0.1% (<0.1g/100 g product).
Valid for the complete Beemster range.
Is Beemster made using vegetable rennet or animal rennet?
Beemster is made using animal rennet.
Are the ingredients of Beemster genetically modified?
No, none of the ingredients of Beemster are genetically modified.
What makes the holes in the cheese?
During the cheese-making process, cultures are added to the milk that produces a gas. The gas that forms the holes is carbon dioxide. The producers of Beemster use cultures that make relatively more holes than average Gouda cheeses.