

Vlaskaas was historically made only once a year, during the flax harvest festival, but as the festival traditions faded, the recipe was buried. Thankfully, in 2004, a review of old Beemster cheeses led to its rediscovery. Vlaskaas was obviously too good to be made just once a year and is now available year-round. It is buttery and semi-soft with a unique sweet milk flavour, hints of almond and a touch of sharpness that adds depth.
MILK | Cow |
PROVENANCE | Holland, Europe |
RIPENING | 5 months |
SIZE | 250g |
FAT | 33 % |
MOISTURE | 37 % |