Type: Main Course, Soup
Prep Time: 15 min.
Cook Time: 15 min.
Ready in: 30 min.
Servings: 4


  1. Preheat oven to 425°F.


  1. Line a baking sheet with parchment.
  2. Combine Beemster Classic with flour.
  3. Divide cheese into 4 2-inch circles on prepared baking sheet.
  4. Bake 5 minutes or until cheese melts and turns golden brown. Cool for 1 minute. Carefully slide the parchment off the sheet to a wire rack to cool.


  1. Melt butter in medium saucepot. Add onion and zucchini, cook 5 minutes or until tender-crisp.
  2. Add milk and chicken stock and bring to a boil.
  3. Reduce heat and simmer 10 minutes or until vegetables are tender.
  4. Purée soup in batches in food processor or blender, or in pot with immersion blender.
  5. Return soup to pot, heat over medium heat and gradually stir in Beemster Vlaskaas until melted. Stir in herbs and season with salt and pepper.
  6. Serve with cheese crisps.


  • 2 oz (about ½ cup) Beemster Aged, finely grated
  • 1 tsp flour
  • 6 oz (about ¾ cup) Beemster Vlaskaas, shredded
  • 2 Tbsp butter
  • 1 medium onion, chopped
  • 1 medium zucchini, chopped
  • 2 cups milk
  • 1 cup chicken stock
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped chives

Cheeses Mentioned


Beemster Classic cheese is aged eighteen months to give you even more of the signature nutty and butter-rich flavor profile

Pairs with:

Hoppy, bitter craft beers and Malbec or full-bodied whites. Smoked almonds, dates or fig spread.