Patrick Oconnell
Cheddar cheese is a beloved variety of cheese that is commonly consumed around the world. Interestingly, its availability and popularity vary across different regions. While some countries have a plethora of cheddar options, others may find it more challenging to source this particular type of cheese. In this context, is it valid to question whether Cheddar is a Dutch cheese, given that the Netherlands is known for its diverse and renowned cheese culture.
| Characteristics | Values |
|---|---|
| Is Cheddar a Dutch Cheese? | No |
| Countries where Cheddar is available | UK, USA, Netherlands |
| Dutch-type Cheeses | Gouda, Edam, Beemster, Boerenkaas, Graskaas, Kanterkaas, Leerdammer, Leyden, Limburger, Rotterdamsche Oude, Vlaskaas |
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What You'll Learn
Cheddar cheese is not native to the Netherlands
Dutch cheeses are known for their variety, ranging from semi-hard to hard cheeses, with different ageing times that can range from a few weeks to over a year. The most well-known Dutch cheese is Gouda, named after the city of Gouda in South Holland. Gouda is a semi-hard cheese with a mild, nutty, and tangy flavour, and a fudgy texture. It is often sold in large wheels, with smaller "Baby Goudas" also available. Another popular variety is Edam, named after the town of Edam, which is known for its international reach and unique shape and taste. It has a smooth texture and a nutty, salty flavour that intensifies as it ages.
Other Dutch cheeses include Beemster, a hard cow's milk cheese made from the milk of cows that graze on sea-clay soil in polders; Boerenkaas, or "farmhouse cheese", made with raw unpasteurised milk from various farm animals; Graskaas, or "grass cheese", a seasonal cheese made in the spring from the first milkings of cows that have returned to the pastures; and Kanterkaas, a hard cheese produced in Friesland, sometimes flavoured with cumin and cloves.
While some shops in the Netherlands may sell imported Cheddar cheese, it is not a native Dutch variety and may be difficult to find.
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Dutch cheese is famous and delicious
Gouda is a classic Dutch cheese, named after the city of Gouda in South Holland. It is a semi-hard cheese with a mild, nutty, and tangy flavour and a fudgy texture. The longer it ages, the more intense the flavour and hardness become. Gouda is so good that, in the 19th century, French soldiers would steal it from Dutch farmers!
Edam, the second most important cheese in the Netherlands, is known for its international reach. It ages well and doesn't spoil, so it's perfect for sending all over the world. It has a smooth texture and a nutty, salty flavour that gets sharper with age. Edam is unique in both shape and taste, and it pairs well with dark beers, making it a popular choice for borrel snacks.
Another famous Dutch cheese is Boerenkaas, or "farmhouse cheese". It is made with raw unpasteurised milk, and sometimes milk from other farm animals like goats, sheep, and even buffalos! Boerenkaas can also include spices like cumin or other seeds, herbs, and spices grown on the farm. It has different tastes and textures depending on how long it's aged, ranging from grassy, nutty notes to a butterscotch sweetness and crunchiness.
Dutch-type cheeses are often ripened for several weeks or longer, sometimes for more than a year, and are coated in plastic or foil. The consistency varies from firm and smooth to semi-soft, and the flavour changes from mild to strong during the long ripening process. So, the next time you're looking for a delicious cheese to enjoy, be sure to try some Dutch varieties!
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Gouda is a common Dutch cheese
Cheddar cheese is not native to the Netherlands, and it is not a Dutch cheese. In fact, it is difficult to find in the country, and when it is available, it is often expensive.
Now, Gouda, on the other hand, is a common Dutch cheese. It is a semi-hard, creamy, yellow cow's milk cheese that originated in the Netherlands. The name comes from the city of Gouda in South Holland, where the cheese was historically traded. Gouda is one of the most popular and produced cheeses worldwide. Its name is now used as a general term for similar cheeses made in the traditional Dutch way.
Gouda cheese is named after the city of Gouda, in South Holland, where it was traded in the Middle Ages. At the time, Dutch cities could obtain certain feudal rights, which granted them primacy or a monopoly on specific goods. Gouda acquired market rights on cheese, becoming the sole market where farmers could sell their produce. Teams of cheese porters, identified by distinctively coloured straw hats, would carry the farmers' cheeses, which typically weighed about 16 kg, in barrows. Buyers would then sample the cheeses and negotiate a price through a ritual bargaining system called handjeklap, which involved clapping hands and shouting out prices.
Gouda is typically made from pasteurized cow's milk and mixed-strain mesophilic starter cultures. It has a fat content of 40-52% and a moisture content of 40-50%. The production process involves washing the curd with water to remove lactose and reduce lactic acid, resulting in a sweeter taste. The cheese is then pressed into circular moulds, soaked in brine, dried, and coated with wax or plastic to prevent drying. As it ages, Gouda develops a caramel sweetness and a crunchy texture from cheese crystals. Cubes of Gouda are often eaten as a snack with Dutch mustard or beer in traditional Dutch Brown Bars.
While the term "Gouda" is not restricted to Dutch cheese, varieties like "Boerenkaas", "Noord-Hollandse Gouda", and "Gouda Holland" are protected geographical indications in the European Union.
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Dutch cheese is often ripened for several weeks to over a year
Dutch cheese, including popular varieties like Gouda and Edam, is often ripened for several weeks to over a year. During this time, the cheese undergoes significant microbiological and biochemical changes that affect its flavour, texture, and appearance.
The ripening time for Dutch cheese varies depending on the type of cheese and the desired flavour profile. Some Dutch cheeses, such as the trademarked Rotterdamsche Oude, a type of Gouda cheese, are aged for 36 to 100 weeks. Others may be ripened for as little as 4 to 6 weeks or even foil-ripened for shorter periods to produce rindless cheese.
The ripening process plays a crucial role in developing the distinct characteristics of Dutch cheese. At the beginning of the process, the cheese is typically coated with wax or plastic to prevent it from drying out. Then, during the maturation period, the cheese's flavour profile evolves from mild to strong, and its texture changes from soft and elastic to smooth, firm, and sometimes even brittle. The appearance of the cheese also transforms, often developing a golden hue and a crystalline structure.
The ripening time also influences the functional and sensory properties of the cheese, such as its texture and mouthfeel. Proper maturation is a costly process, and cheese manufacturers may attempt to reduce ripening time to lower production costs. However, insufficient ripening can lead to cheese with substantially different organoleptic properties compared to cheese matured under standard conditions.
The length of the ripening process can be influenced by various factors, including milk quality, chemical composition, and the presence of specific bacteria. Additionally, the temperature at which the cheese is ripened can significantly impact the ripening time, with higher temperatures potentially reducing the maturation period by half.
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Dutch cheese is typically brine-salted
Brine-salting is a critical step in the Dutch cheese-making process as it serves multiple purposes. Firstly, it helps to slow down or stop the bacterial process of converting lactose to lactic acid. This conversion is responsible for the sharp flavour in some cheeses. By controlling this process, cheese makers can manipulate the flavour profile of the final product.
Additionally, brine-salting affects the texture of the cheese. Salting the cheese draws out moisture from its surface, facilitating proper drying for rind development. This step is crucial in preparing the cheese for the next stage of the process, which may involve waxing or allowing a natural rind to form.
Moreover, brine-salting acts as a preservative by inhibiting the growth of moulds and other microorganisms that can spoil the cheese. This function is essential for extending the shelf life of the cheese and ensuring its safety for consumption.
Overall, the brine-salting process plays a pivotal role in shaping the final characteristics of Dutch cheese, influencing both its flavour and texture while also preserving it for longer. This traditional technique has been refined over centuries and remains a defining feature of Dutch cheese production.
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Frequently asked questions
No, cheddar is not a Dutch cheese. Dutch-type cheeses include Gouda and Edam, which are semi-hard, sliceable, and shreddable.
You can buy cheddar cheese at Kelly's Expat Shopping in Amsterdam, or at some Albert Heijn stores.
Dutch cheese is famous and delicious, and ranges from semi-hard to hard in texture. It is often ripened for several weeks or longer, sometimes for more than a year, and is often covered with a plastic coating.
