This beautifully mellow gouda was historically made only once a year, during the flax harvest festival, but as festival traditions fell away, the recipe was all but lost. Thankfully, it was rediscovered and s made ll ayer tound. A 2004, a review of Beemster’s past cheeses led to its rediscovery and now it is made all year round.  It’s buttery and semi-soft texture has a unique sweet-milk flavor with notes of almond, and a touch of sharpness to add depth.