Randy Chandler
Cheddar cheese is a type of cheese that is commonly found in the UK and the US. It is a popular variety of cheese that is often used in recipes such as mac and cheese and omelets. While it may be easily accessible in some countries, finding it in other places like the Netherlands can be more challenging and expensive. In contrast, Dutch cheese is renowned for its variety and quality, with Gouda and Edam being well-known examples. Dutch cheese has a rich history, dating back to 400 A.D., and has become an integral part of the country's culture and exports. The Netherlands is now the largest exporter of cheese in the world, with a dairy industry valued at over 7.7 billion Euros. This introduces the question: is cheddar a type of Dutch cheese?
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What You'll Learn
Cheddar cheese is not Dutch
Cheddar cheese is a type of English cheese that has become popular worldwide. It is a hard, yellow cheese with a slightly sharp and nutty flavor. While some Dutch cheeses, such as Gouda and Edam, may be similar in texture and taste to cheddar, they are not the same.
Gouda, for example, is a semi-hard cheese with a 48% milk fat content and a mild to piquant taste. The longer it is aged, the more intense the flavor and hardness become. On the other hand, Edam cheese is also semi-hard, with a 40% fat content and a very mellow, salty taste. Like Gouda, Edam's flavor and hardness intensify as it ages.
While the Netherlands produces and exports a significant amount of cheese, the country has its own unique varieties, such as Beemster, Boerenkaas, Graskaas, Kanterkaas, Leerdammer, Leyden, and Limburger. These cheeses are made from cow's milk and have distinct textures, flavors, and shapes. For instance, Kanterkaas is a hard cheese produced in Friesland, sometimes flavored with cumin and cloves, while Limburger is a soft cheese with a distinctive smell, traditionally from the area of the former Duchy of Limburg.
In summary, while the Netherlands has a strong cheese culture and produces a wide variety of cheeses, Cheddar cheese is not one of them. Dutch cheese varieties differ significantly from Cheddar in terms of taste, texture, and production methods, reflecting the country's rich dairy heritage and traditions.
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Dutch cheese varieties
The Netherlands is the largest exporter of cheese in the world, with a dairy industry valued at over 7.7 billion euros. The Dutch have been making cheese since 400 A.D. and the country is renowned for its excellent cheese varieties.
Gouda is a semi-hard cheese with a 48% milk-fat content and a mild to piquant taste. Aging intensifies the flavour and hardness. It usually comes in cheese wheels weighing 12 kilos, and Baby Goudas usually weigh 250 grams to 1 kilo. Within the Gouda family, there are many varieties, including:
- Graskaas, made from the first milkings after the cows are let out to pasture in spring. It has a rich, creamy texture and a naturally yellow colour.
- Meikaas, which is Graskaas aged for up to 1 week, with a milky colour.
- Jonge kaas, aged for 4 weeks, and Jong belegen kaas, aged for 2 months, are well-suited for sandwiches.
- Extra belegen, aged for 7 to 8 months, can be used to substitute Jack or Cheddar cheeses.
- Oude kaas, aged for at least 10 months, and overjarig, aged for 1 to 2 years, are excellent for eating in crumbly shards with a drizzle of Dutch apple syrup.
- Boeren Goudse Oplegkaas, an aged artisanal Gouda, is made in the summer from the milk of grass-fed cows and aged for at least one year and up to four years.
- Rotterdamsche Oude, a trademarked hard Gouda cheese aged for 36 to 100 weeks.
Edam is the second most important cheese in the Netherlands, making up 27% of the country's total cheese production. It is semi-hard, with a fat content of 40% and a very mellow, salty taste. It is named after the town of Edam and usually has a round shape and a red paraffin coating.
Other Dutch cheese varieties include:
- Beemster, a hard cow's milk cheese, traditionally made from cows grazed on sea-clay soil in polders.
- Boerenkaas, or "farmhouse cheese", is prepared using raw unpasteurised milk.
- Kanterkaas, or "edge cheese", a hard cheese produced in Friesland, with variants flavoured with cumin and cloves.
- Leerdammer, a trademarked Emmental-style semi-firm cow's milk cheese.
- Leyden, a cow's milk cheese flavoured with cumin and caraway seed.
- Limburger, a soft cheese with a distinctive smell, traditionally from the area of the former Duchy of Limburg.
- Maasdammer, which represents 15% of Dutch cheese production. It has large holes, a domed shape, and a sweet, nutty taste.
- Maaslander, a trademarked Gouda-style cheese made in Huizen.
- Maasdam, an Emmental-style semi-firm cow's milk cheese.
- Nagelkaas, or "clove cheese", a cow's milk cheese with clove and cumin from Friesland.
- Parrano, a trademarked Gouda-style semi-firm cheese.
- Prima Donna, a similar style of cheese trademarked by a different company.
- Roomano, an aged, hard cheese with a lower butterfat percentage than other Gouda-style cheeses.
- Vlaskaas, or "flax cheese", has a firm, yet creamy texture and a sweet, sharp flavour.
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Gouda, a Dutch cheese
Gouda is a semi-hard, creamy, yellow cow's milk cheese that originated in the Netherlands. It is named after the city of Gouda, South Holland, where it was traded in the Middle Ages. Gouda is one of the most popular and produced cheeses worldwide, with almost half of the cheese production in Holland devoted to this variety. It has a mild to piquant taste, with a milk fat content of 48%. The flavour intensifies with age, developing a caramel sweetness and a crunchy texture from cheese crystals.
Gouda is often sold in wheels weighing 12 kg, although smaller ""Baby Goudas" are also available, weighing 250 g to 1 kg. The cheese is made by first curdling cultured milk and then draining some of the whey and adding water to the batch, a process known as "washing the curd". This creates a sweeter cheese by reducing the amount of lactose and resulting in less lactic acid. The curds, making up about 10% of the mixture, are then pressed into circular moulds for several hours, giving Gouda its characteristic shape.
The cheese is then soaked in a brine solution, dried for several days, and coated with a yellow wax or plastic-like coating to prevent it from drying out. Finally, it is aged, which hardens the cheese and further develops its flavour and texture. The amount of moisture present in Gouda cheese influences its texture, with higher moisture levels resulting in a softer, creamier cheese, and lower moisture levels leading to a stiffer, more crystalline structure as the cheese ages.
Within the Gouda family, there are several varieties, including Graskaas, made from the first milkings of cows returning to the grassy pastures in spring, and Boerenkaas, a protected form of Gouda made by around 300 Dutch farmers using traditional methods and unpasteurised milk. While young, factory-produced Gouda has a mild, nutty flavour, mature farmhouse Gouda is known for its fruity tang and sweet finish, which can take on an almost butterscotch flavour when aged over two years.
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Edam, another Dutch cheese
Cheddar is not Dutch cheese. However, another popular cheese, Edam, is from the Netherlands. Named after the town of Edam in North Holland, Edam cheese is a semi-hard cheese with a fat content of around 40%, and a very mellow, salty taste. It is made from pasteurized cow's milk and is known for its mild, nutty flavour and smooth, firm texture that becomes crumblier as it ages. The cheese is usually covered in a layer of red wax, which is added to ease transportation and prevent contamination.
Edam is the second most important cheese in the Netherlands, making up 27% of the country's total cheese production. It has been a staple in the region since the 15th century and is often associated with Dutch culture and cuisine. The cheese is also produced in Spain, North and South America, where it is considered a delicacy.
Edam is quite versatile in the kitchen and can be enjoyed in a variety of ways. It can be sliced and eaten on its own, added to sandwiches for a creamy twist, melted in hot dishes for a rich flavour, or used in salads to add a touch of sophistication. When young, Edam has a dense yet springy texture with nutty, buttery undertones. As it ages, the texture becomes drier and the flavour intensifies, developing a sharper and more complex profile with slightly nutty notes, hints of sweetness, and a salty finish.
The cheese pairs well with fruits like apples, pears, apricots, peaches, and cherries, as well as savoury items like cured meats and olives. It is commonly eaten on crackers and bread and is often enjoyed as a dessert or snack. In the Czech Republic, Indonesia, and Belize, Edam is a popular ingredient in local dishes. Its versatility and unique flavour profile make Edam a beloved cheese around the world, showcasing the rich cultural and culinary heritage of the Netherlands.
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Where to buy Cheddar in the Netherlands
Cheddar cheese is a type of cheese that was originally made in Cheddar, a village in England. It is not a Dutch cheese, but it can still be purchased in the Netherlands.
Cheddar cheese can be purchased at Kelly's Expat Shopping in Amsterdam, Den Haag, and Wassenaar. It is also available at Albert Heijn, although it is not on the shelves and must be requested from the cheese section. Beer Temple in Amsterdam also serves cheddar cheese, but it is unclear whether it is available for purchase.
If you are looking for a cheaper option, try Jumbo. You can also try ordering online from Kelly's Expat Shopping, which offers a variety of cheddar cheeses, including Cathedral City Mature and Extra Mature Cheddar.
Dutch Cheese Varieties
If you are interested in trying some Dutch cheese, there are many varieties to choose from. The Netherlands is the largest exporter of cheese in the world, with Gouda and Edam being the most popular varieties. Other Dutch cheeses include Beemster, Boerenkaas, Graskaas, Kanterkaas, Leerdammer, Leyden, Limburger, and Maasdammer.
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Frequently asked questions
No, cheddar is not a Dutch cheese. It is a type of cheese that originated in England.
Dutch cheese is called "kaas" in Dutch.
Some popular Dutch cheeses include Gouda, Edam, and Boerenkaas.
Gouda is a semi-hard to hard, creamy, yellow cow's milk cheese that originates from the city of Gouda in South Holland, the Netherlands. It is one of the most popular and produced cheeses worldwide.
Yes, you can buy cheddar cheese in the Netherlands, but it may be expensive and hard to find. Some specialty shops in Amsterdam, such as Kelly's Expat Shopping, sell cheddar cheese.
