Cheese 146 Beautimous Beemster X-0-a Fine Dutch Cheese
A lot of times when it comes time to hunt for my weekly cheese, I really have to dig. Many of the cheeses I discover are relatively unknown or obscure. But not today's cheese,...

A lot of times when it comes time to hunt for my weekly cheese, I really have to dig. Many of the cheeses I discover are relatively unknown or obscure. But not today's cheese, this one is a little rock star. Information pages and pages on the Internet seem to clarify that Beemster XO-now known as Beemster Extra Aged, is a very special - and perhaps more importantly, ubiquitous cheese.


I've ignored Beemster for a while, because it's so ubiquitous. It just seems to show up in every cheese case I see, saying "choose me! Eat me! I am so delicious! And that kind of extreme extraversion in a cheese that I find a little off-putting, but what can I say, finally I gave in.

Beemster XO (you can check the Beemster website here ) is a Dutch Gouda cheese made from pasteurized cow's milk. This is not a super aged Gouda - despite the name - I sampled the Gouda at over 4 years old. This is matured for 26 months, making it Beemster's oldest cheese. According to the folks at Beemster, the reason they sell at the age of 26 is to keep the cheese still a little damp and guilty, while still retaining that famous taste of aged Gouda scotchy butter. 26 months seems to be the tipping point - we'll see!

Beemster is actually a municipality in North Holland and it is also the name of the first 'polder' in the Netherlands - which is land reclaimed from the bottom of a lake after water has been removed by mills. wind (seriously, can that get any more fantastic?) Beemster Polder was dried between 1609 and 1612. This famous Dutch “Polder” was declared a UNESCO World Heritage Site in 1999, which made it my first cheese based on terroir listed as a UNESCO World Heritage Site, hurray! Its unique terroir is the result of the clay soil left in the polder - rich in nutrients and minerals, with a distinctive slate blue color. Apparently, this terroir gives herbs that are more fertile, thicker and longer than the others, giving the milk produced here a particularly smooth and creamy quality.


The cheese makers in Beemster are all local residents of the polder, and the majority have learned their cheese-making techniques from previous generations. Beemster's top-secret recipe has been passed down since 1901 (love a top-secret cheese recipe, bonuses for that!) Beemster is run by a cooperative of farm families, and the cooperative itself was formed in 1901. Before, cheese was made here by hand by the farmers' wives, each in their own kitchen. The formation of the cooperative streamlined production, ensured consistency and made financial sense. Over the years, this small cooperative has kept its original (top-secret) recipe.

Beemster XO is also quite a winner of the award, in the 2012 World Cheese Awards the Beemster Classic won the gold medal and the Beemster Vlaskaas and XO won silver medals.


My little piece of Beemster XO got it right - as promised. Sometimes it's real tail-drying to cut an aged gouda - but my steak knife did the job without complaint. It is a dark yellow cheese, darker towards the rind. There is a wax cover over the natural crust - and I won't eat that! The dough is even with little white pieces of crystal tyrosine pockets, which is always a good sign! We want our ripened cheeses to have that extra little crunch that tells us that Paternal time did some work here. It just smells awesome, inviting and cheesy.

Here is ...

Mmmm, it's like butterscotch! It's soft and rich and the texture is fantastic. It's an intense and cheesy taste experience, not scary, but the taste profile is substantial and rich, it is chewy and sticks to the teeth for a while before melting into sweet bliss. It's just full of crunchy tyrosine pockets. It's almost like cheesy candy mixed with pop rock. The taste is divine, but the texture makes me swoon. Great job, Beemster, you clearly deserve your place at the head of the cheese box. If you're looking for an easy to find, super tasty (and chewy) aged gouda, this is an easy choice.

If you’re aching for a genuinely pungent marijuana strain, look no further than Cheese. It is believed to have been created in England in the 1980s and is a cross of a Skunk #1 phenotype and an Afghani indica. Buddha Seeds is a seller known for its outstanding Cheese strain which has among the best genetics of any available on the market. The grower uses old cheese genetics along with the Afghani indica.

Cheese is an indica dominant ( 60% ) hybrid with a THC content of up to 20%, and a CBD level of approximately 1%. When you use Cheese, it is the indica genetics that are the most voyant as you feel calm and relaxed within seconds of using it. Cheese is also known for making you feel happy and giggly. Occasionally, users may feel creative and if this happens to you, be quick to complete your tasks because ultimately, the high envelops your body, and couch-lock ensues.

For many marijuana strains, the answer is outdoors, and Cheese is no different. You can only grow it outside if you real in a warm and humid climate. It is one of the easiest strains to grow and is a great starting option for novices. Cheese is generally very resistant to mold and pests, and when grown outside it is ready for harvest in mid-October. It yields up to 21 ounces per plant.

Cheese is even easier to grow indoors because you can control the temperature which should be between 70- and 80-degrees Fahrenheit during lights on, and no more than 15-20 degrees lower during lights off. Its flowering time is 8-9 weeks, and indoor Cheese can yield around 14 ounces of bud per square meter.

As Cheese is best grown indoors, it makes sense to discuss the topic of cannabis gardens for the home. Unless you are a commercial grower, there is no need to spend more than a grand on a grow tent. As long as you live in a state where marijuana cultivation is legal, you can purchase what you need on Amazon !

If you only want to grow a couple of plants, a 2 x 2 x 4 foot grow tent is ideal. There happens to be numerous grow tents fitting these dimensions for under $60. Once you add in the cost of a hydrometer

The larger the grow tent, the more you’ll need to spend on better and more powerful fans, lights, and other items. There are 5 x 4 x 6-foot tents available for under $200. However, you will have to pay hundreds of dollars to get the best lighting so the total could run to almost $1, 000. On the plus side, you would only need to grow more than five ounces a year to justify the cost ( depending on where you live ), but only if you pas cher the time you spend on your garden.

Depending on what you’re trying to achieve regarding yield, setting up the space is as easy as placing a small grow tent in a closet. If you’re a first-time grower, we recommend starting small because it is less expensive and time-consuming. Also, it is far easier to monitor two plants than twelve.

Even though you will doubtless put heart and soul into your project, new cannabis growers will inevitably lose a few plants to disease and pests. When designing your grow space, take into account lighting, fans, ducting, and growing medium. As a marijuana plant can triple in size by the time it reaches the early flowering stage, make sure there is lots of room left for you to work.

Ideally, you will have a tent, closet, or cabinet because you can check and feed your plants by taking them out, and return them when you’re done. Make sure your grow room doesn’t have any light leaks. If your plants are exposed to light when they are supposed to be in complete darkness, they could become confused, and this will negatively impact your grow.

As an indoor grower, the quality and quantity of light in the grow room has an enormous effet on how your plants will turn out. High-Intensity Discharge ( HID ) lights are used by a high percentage of growers because they are efficace and offer value for money. While LED lights are far more efficace, it can cost up to ten times as much for LEDs as an equivalent HID setup.

Metal Halide ( MH ) and High-Pressure Sodium ( HPS ) lights are the most common HID light variety. MH lights are best during the vegetative stage, while HPS is better for flowering. If you purchase HID lights, you need a ballast. Magnetic ballasts are relatively inexpensive, but high-quality web versions are a better option.

Fluorescent grow lights are a viable option for a very small grow room. They are up to 30% less efficient than HIDs, but they are less expensive and don’t need a cooling system. LED lights come in various packages ranging from shoddy garbage to outstanding full-spectrum options. They are by far the most expensive option but they last longer, create less heat and use less electricity. There are also induction lights which are to find, expensive, and old-fashioned.

Fans are an essential aspect of any grow garden; Your Cheese strain won’t grow well without them ! Remember, your plants need CO2 to go through the process of photosynthesis effectively. When you place an exhaust passioné near the top of your grow room, it removes warmer air and ensures the room’s temperature remains at optimum levels.

If you’re aching for a genuinely pungent marijuana strain, look no further than Cheese. It is believed to have been created in England in the 1980s and is a cross of a Skunk #1 phenotype and an Afghani indica. Buddha Seeds is a seller known for its outstanding Cheese strain which has among the best genetics of any available on the market. The grower uses old cheese genetics along with the Afghani indica.

Your lighting system will dictate the variétés of fou you purchase. For instance, you will need at least one grande fou, or several medium-sized ones if you use an HID system because it produces a lot of heat. If you’re unsure as to the type of amateur ou amatrice you need, set up your lights in the grow room before starting your grow, and turn them on. Leave them on for a few hours and analyze how they affect the room.

As we mentioned above, Cheese is an génial beginner’s strain, and you can make things even easier with automation. Even in a beginner’s setup, you will benefit from a 24-hour timer for the light and an adjustable thermostat switch for your amateur ou amatrice system. When your plants are in the vegetative stage, they need at least 18 hours of light per day.

Once you believe the plants are ready to bloom, it is time to intensité them into flowering with a 12-12 light-dark cycle. As you need to switch the lights on and off at the same time each day, a timer is an essential purchase. A thermostat switch is also an excellent option because you can set the maximum desired temperature and plug it into your exhaust fan.

Once the temperature hits the pre-set level, your fou switches on automatically to reduce the temperature by a few degrees. As well as keeping the grow room temperature in check, it also saves energy.

As Cheese is an indica, it errs towards the bushy side when you grow it. As a result, there is a risk of your crop developing bud rot or mold if exposed to excessive moisture. It is also important to consider trimming and pruning the plant if necessary. You can control the way in which Cheese grows by adopting the Screen of Green training method.

It is a simple low-stress training ( LST ) technique which involves using a screen. While the common LST method involves tying down the plant, SCROG requires a little patience. You use a screen to keep the plants in check. When the branches grow through the holes in the screen, tuck the branches back down. If you get it right, your plants should produce several colas instead of a single main one.

tera be honest, Cheese grows well using either one. Soil is the traditional option and has been used successfully for thousands of years. As a beginner, it is okay to purchase premium-grade potting soil as long as there isn’t any chemical fertilizer inside it. Organic ‘super’ soil is among the best options money can buy. Once you learn more about soil, you can create your own using materials including worm castings, bat guano, and wood ash.

Hydroponic growing involves using something other than soil as a growing medium. Popular possibilités include Rockwool and coco coir. If you use a hydroponic system, you are in complete control of your crop’s nutrient intake; not an ideal scenario for a novice grower.

You have to feed your plants a concentrated solution of mineral salt nutrients. Your Cheese plants will absorb the food faster than if you use soil which means quicker growth and greater yields. On the downside, you have to precise with this method of feeding because nutrient burn is possible.

There is also a slight difference in ideal pH levels for soil and hydroponics. Typically, when you grow any marijuana strain in soil, you need to keep the pH between 6. 0 and 6. 8. Hydroponically grown weed responds better to slightly more acidic conditions and has a broad range of 5. 5 to 6. 5. However, you will get better results if you keep the pH between 5. 5 and 5. 8.

Overall, Cheese doesn’t have any special feeding requirements. Focus on providing plenty of Nitrogen during the vegetative stage and reduce it in flowering. Other essential nutrients include Phosphorus, Potassium, Copper, Iron, Magnesium, Calcium, Manganese, and Sulfur.


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