Skagit Food Co-op blog:

the Cheese Whisperer

Beemster Lite (We Are The) 2%

Fans of cheese are not always fans of fat. Try new imported Dutch Beemster 2% Gouda, made with 40% less fat than traditional imported Goudas. Aged over 6 months, enjoy the nutty taste and fresh floral aroma of this quality, affordable cheese, now on sale for $9.99 per pound.

Serve this delightful, reduced fat Gouda alongside fresh fruit, especially sweet-tart apples (those early season Zestar apple are super tasty!), red grapes, apricots, and peaches. Beemster 2% BeemsterLite is packed with protein (9 grams per 1 oz. serving) and calcium and naturally lactose and gluten-free. Enjoy it with seasonal green salads, tacos, sandwiches, pasta, and more. Pair this tasty cheese with your favorite local beer: try Scuttlebutt’s Transistor India Pale Ale, a smooth, session Northwest IPA on sale now (until 9/1/16) for $7.99 per 6 pk; or go for Leavenworth’s Whistling Pig Hefeweizen, a light, citrusy wheat beer, on sale for $8.99 per 6 pk cans.

Beemster Kale Salad Recipe with Cider Vinaigrette

The rich, buttery flavor of Beemster cheese showcases well with this simple, made from scratch sweet and sour salad dressing, to create a well balanced, wholesome meal.

Ingredients:

  • 1/4 cup (hard) apple cider
  • 3 tbsp. maple syrup
  • 3 tbsp. apple cider vinegar
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. Dijon mustard
  • 4 cups torn kale
  • 4 cups shredded Brussel sprouts
  • 1 tsp. fresh thyme, diced
  • 1 cup Beemster Lite cheese, shredded
  • 1/2 cup almonds
  • 1/2 cup dried cranberries

Directions: Combine cider, vinegar, syrup, mustard, oil, and thyme, mix well in a small bowl and set aside. In separate large bowl, toss together shredded kale, Brussel sprouts, cranberries, almonds, half the Beemster and toss with dressing. Add remaining cheese before serving.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.