Patrick Oconnell
The Netherlands is famous for its cheese, with a nickname for the Dutch being 'kaaskoppen' or 'cheeseheads'. Cheese is served in a variety of ways in the Netherlands, with a typical breakfast or lunch including bread and cheese. Cubes of Gouda are often eaten as a snack, served with Dutch mustard, or topped with sugar or apple butter. In traditional Dutch Brown Bars, cubes of Gouda are served with beer. The Dutch also serve sweet apple syrup with cheese. The country has a rich history of cheese production, with cheese-making equipment found by archaeologists dating back to 200 BC.
| Characteristics | Values |
|---|---|
| Common nickname for the Dutch | Kaaskoppen (literally "cheeseheads") |
| Common types of cheese | Gouda, Edam, Beemster, Boerenkaas, Graskaas, Kanterkaas, Leerdammer, Leyden, Limburger, Maaslander, Maasdam, Nagelkaas, Parrano, Prima Donna, Roomano, Rotterdamsche Oude, Stolwijk cheese, North Holland Gouda |
| Common cheese accompaniments | Bread, mustard, sweet apple syrup, sugar, apple butter, beer |
| Common cheese flavours | Cloves, cumin, caraway seed, nettle, pesto, lavender |
| Common cheese textures | Semi-hard, hard, creamy, crumbly |
| Common cheese colours | Red, Yellow |
| Common cheese shapes | Cubes |
| Common cheese packaging symbols | Numbers indicating fat content (e.g. 30+, 48+, 50+) |
Explore related products
What You'll Learn
Cheese is a common breakfast and lunch food
Cheese is a staple food in the Netherlands, commonly consumed at breakfast and lunch. The Dutch have a long history of cheese-making, with archaeological evidence suggesting that cheese was consumed in the region as early as 800 BCE. The damp soil in certain provinces, such as Noord-Holland, Zuid-Holland, and Friesland, made these areas ideal for cattle rearing, contributing to the prevalence of cheese in the Dutch diet.
Today, cheese remains an integral part of Dutch cuisine and culture. It is widely available in supermarkets, farmers' markets, and specialised cheese shops. The Netherlands is known for its diverse range of cheese varieties, including young and mature cheeses, as well as local specialities. One of the most iconic Dutch cheeses is Gouda, named after the city of Gouda in South Holland. Gouda cheese is a semi-hard, creamy, yellow cow's milk cheese with a mild, nutty, and tangy flavour. It is produced both industrially and traditionally by farmers using unpasteurised milk. Cubes of Gouda are often served as a snack with beer or topped with sugar or apple butter.
Another popular variety is Edam, a red-waxed semi-hard cow's milk cheese named after the town of Edam. Boerenkaas, or "farmhouse cheese", is a traditional variety made with raw unpasteurised milk, sometimes spiced with cumin or other herbs and seeds. It is often paired with full-bodied red wines or Dutch beer. Other notable Dutch cheeses include Beemster, a hard cow's milk cheese; Graskaas, a seasonal cheese made from the first milkings of spring; and Leyden, a cow's milk cheese flavoured with cumin and caraway seeds.
Cheese is commonly served with bread at breakfast or lunch in the Netherlands. It is also enjoyed as a snack or garnish, paired with mustard, sweet apple syrup, or Dutch beer. The Dutch have a strong connection to cheese, and it is deeply ingrained in their daily lives and cultural identity. The country is the world's biggest exporter of cheese, producing around 650,000,000 kilos of cheese annually, with two-thirds destined for export.
Pimento Cheese Appetizer Ideas for Your Next Party
You may want to see also
Gouda is a popular choice
The Netherlands is famous for its cheese, and cheese is an important part of daily life in the country. Gouda is a popular choice, with its mild, nutty, and tangy flavour and fudgy texture. It is named after the city of Gouda in South Holland, where it was historically traded. In the Middle Ages, Gouda acquired market rights on cheese, meaning that all the cheeses would be taken to the market square in Gouda to be sold.
Gouda is a semi-hard cow's milk cheese. It is creamy and yellow, and its flavour varies with age. Young Gouda has a mild, lightly fudgy flavour with a nutty taste, while more mature Gouda has a fruity tang and a sweet finish. If aged for over two years, it can take on an almost butterscotch flavour. Gouda is often coated with a yellow wax or plastic-like coating to prevent it from drying out, and it is then aged, which hardens the cheese and develops its flavour. As it ages, it develops a caramel sweetness and a slight crunchiness from cheese crystals.
In the Netherlands, cubes of Gouda are often eaten as a snack, served with Dutch mustard. Older varieties are sometimes topped with sugar or apple butter. Cubes of Gouda are commonly served as a snack with beer in traditional Dutch Brown Bars. Gouda is also the standard cheese for a boterham, or sandwich. It pairs well with dessert wines and fruits.
Gouda is one of the most popular and produced cheeses worldwide. It is a generic term for numerous similar cheeses produced in the traditional Dutch manner. Certain aroma-active chemicals found in Gouda are responsible for the cheese's distinctive flavour. It has a diverse flavour profile, ranging from mild and creamy to harsh and acidic. Gouda is recognised for its high protein content, as casein, the primary protein found in cows' milk, is the predominant type of protein found in Gouda.
The Art of Serving Cheese: A Guide
You may want to see also
Boerenkaas is a classic Dutch cheese
The Dutch connection with cheese is not new. Archeological finds tell us cheese has been consumed in the region since around 800 BCE. Even Julius Caesar noted that the Germanic peoples of the lowlands ate cheese. The land was too wet for growing most crops but was well-suited as pasture for cows, so they've always made cheese in the Netherlands.
Since 2007, the name Boerenkaas has been protected as a Traditional Speciality Guaranteed by the European Union. This protection is due to the unique method of production, with the cheese being handmade using unpasteurized, raw milk from the farm's own animals. This distinction means that only a small percentage of Dutch cheeses can carry the name Boerenkaas.
The Netherlands has a strong cheese culture, with cheese being an important part of daily life and even Dutch identity. A typical breakfast or lunch in the Netherlands often includes bread and cheese. The country has a long history of cheesemaking, with the first cheese markets launched in the Middle Ages. Dutch cheese became increasingly popular internationally, with long-lasting hard cheeses such as Gouda and Edam being taken aboard ships as food for crews on long voyages. Today, there are many local varieties of cheese in the Netherlands, and contemporary cheesemakers continue to experiment with new flavours.
Warm, Melty Brie: The Perfect Fruit Companion
You may want to see also
Explore related products
Cheese is served with mustard or apple syrup
The Dutch have a long history with cheese, and it is a significant part of their daily lives and identity. Cheese is often served with bread at breakfast or lunch. The Netherlands has several local varieties of cheese, such as Stolwijk, North Holland Gouda, and Boerenkaas, as well as traditional cheeses with added flavourings like Frisian nagelkaas with cloves and Leidse kaas with cumin.
Cheese in the Netherlands is often accompanied by mustard or apple syrup. Dutch mustard is typically made from coarsely ground mustard seeds, giving it a grainy texture and a sharp, pungent flavour. It is often paired with mature, hard cheeses like Gouda or Edam, providing a contrast between the creamy texture of the cheese and the bold flavour of the mustard.
Apple syrup, known as "appelstroop" in Dutch, is another popular condiment for cheese. It is made from apples, sugar, and spices, resulting in a thick, sweet syrup. Apple syrup is commonly paired with semi-hard or hard cheeses, such as Creamy Gouda or Beemster. The syrup's sweetness balances the saltiness of the cheese, creating a harmonious flavour combination.
When serving cheese with mustard, it is typical to provide a generous portion of the condiment, as the Dutch appreciate the strong flavour it adds to their cheese. On the other hand, apple syrup is often drizzled sparingly over the cheese, adding a subtle sweetness that enhances the overall taste experience.
In addition to mustard and apple syrup, the Dutch also enjoy experimenting with other condiments and flavour combinations. Contemporary cheesemakers often create innovative varieties, such as nettle cheese, pesto cheese, and lavender cheese, reflecting the dynamic and experimental nature of Dutch cheese culture.
Sizzler's Signature Cheese Toast: Still on the Menu?
You may want to see also
The Netherlands is the world's biggest cheese exporter
The Netherlands has a long history of cheese production and consumption, dating back to around 800 BCE. The country's emphasis on livestock farming and suitable pastureland for cows has made it ideal for cheese production. In the Middle Ages, Dutch cheese production was scaled up, and the first cheese markets emerged in various cities. The country's cheese became internationally renowned during the Dutch Era, when long-lasting hard cheeses like Gouda and Edam were exported worldwide and became a staple food for ship crews on long voyages.
Today, the Netherlands is the second-largest exporter of cheese in the world, with exports totalling $5.3 billion in 2023. Germany, Belgium, France, Spain, and Italy are the top destinations for Dutch cheese exports. The country also has a significant cheese import market, ranking fifth globally, with imports valued at $2.11 billion in 2023, primarily from Germany, Belgium, Ireland, France, and Denmark.
The Netherlands boasts 38 cheese varieties, including well-known types such as Gouda and Edam. The country's cheese culture is deeply ingrained, with cheese being a common feature at breakfast and lunch, typically accompanied by bread. The Dutch connection with cheese is so strong that they have earned the nickname "kaaskoppen," meaning "cheeseheads."
Dutch cheesemakers showcase their creativity by crafting cheeses with unique flavours, such as Frisian nagelkaas with cloves and Leidse kaas with cumin. They also produce artisan cheeses like Stolwijk, made with unpasteurized milk, and North Holland Gouda, which has a protected designation of origin. The country's cheese culture extends beyond traditional dairy products, with vegan cheese options like Willicroft and Those Vegan Cowboys widely available in Dutch supermarkets.
The Netherlands' high per capita cheese consumption, imports, exports, and diverse cheese offerings solidify its reputation as one of the world's foremost cheese-loving nations.
McDonald's Bacon, Egg, and Cheese: All-Day Availability?
You may want to see also
Frequently asked questions
Cubes of Gouda are often served as a snack with beer in traditional Dutch Brown Bars.
Cheese is commonly eaten at breakfast or lunch in the Netherlands, where it is served with bread.
Gouda, Edam, Leyden, Beemster, and Nagelkaas are some of the most famous Dutch cheeses.
