
Dutch cheese is often compared to Cheddar cheese. Some Dutch cheeses are semi-hard, similar to Cheddar, and others are hard. Gouda is a semi-hard cheese that is traditionally traded in Gouda, and is often used as a worldwide generic term for Dutch-style cheese. Beemster is a hard cheese that is traditionally from cows grazed on sea-clay soil in polders. Boerenkaas is a farmhouse cheese that is prepared using raw unpasteurised milk.
Characteristics | Values |
---|---|
Beemster | A hard cow's milk cheese |
Boerenkaas | "Farmhouse cheese" |
Edam | A red-waxed semi-hard cows' milk cheese |
Graskaas | "Grass cheese" |
Gouda | A semi-hard cows' milk cheese |
Kanterkaas | "Edge cheese" |
Dutch smoked cheese | Melted, smoked, and then reconstituted into sausage-like shapes |
What You'll Learn
Dutch cheese is not cheddar
One notable Dutch cheese is Beemster, a hard cow's milk cheese that is traditionally made from milk from cows grazed on sea-clay soil in polders. Another is Boerenkaas, a "farmhouse cheese" that is prepared using raw unpasteurised milk. Dutch cheese also includes Edam, a red-waxed semi-hard cows' milk cheese that is named after the town of Edam.
Gouda is another type of Dutch cheese that is semi-hard and is traditionally traded in Gouda. It is now often used as a worldwide generic term for Dutch-style cheese. Kanterkaas, or "edge cheese", is a hard cheese produced in Friesland with variants flavoured with cumin and cloves.
Dutch smoked cheese is also a variety of Dutch cheese that is melted, smoked, and then reconstituted into sausage-like shapes. It is usually sold in slices and has a distinctive brown rind and a smoky taste.
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Dutch cheese is made from cow's milk
Beemster is a hard cow's milk cheese, traditionally from cows grazed on sea-clay soil in polders. Boerenkaas is a "farmhouse cheese" that is prepared using raw unpasteurised milk. Edam is a red-waxed semi-hard cow's milk cheese named after the town of Edam. Graskaas is a "grass cheese", a seasonal cow's milk cheese made from the first milkings after the cows are let into the pastures in spring. Kanterkaas is a "edge cheese", a hard cheese produced in Friesland, with variants flavoured with cumin and cloves. Maaslander is a trademarked Gouda-style cheese made in Huizen. Maasdam is an Emmental-style semi-firm cow's milk cheese. Nagelkaas is a "clove cheese", a cow's milk cheese with clove and cumin from Friesland. Parrano is a trademarked Gouda-style semi-firm cheese.
The Dutch make mountains of cow’s milk cheese—about 2 billion pounds a year—but not much else. Goat cheese amounts to less than three percent of the country’s production and sheep cheese is barely a blip.
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Dutch cheese is semi-hard
Gouda is a semi-hard Dutch cheese that is traditionally traded in Gouda. It is also often used as a worldwide generic term for Dutch-style cheese.
Beemster is a hard cow's milk cheese that is traditionally from cows grazed on sea-clay soil in polders.
Boerenkaas is a "farmhouse cheese" that is prepared using raw unpasteurised milk.
Edam is a red-waxed semi-hard cow's milk cheese that is named after the town of Edam.
Graskaas is a "grass cheese" that is a seasonal cow's milk cheese that is made from the first milkings after the cows are let into the pastures in spring.
Kanterkaas is a "edge cheese" that is a hard cheese produced in Friesland, with variants flavoured with cumin and cloves.
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Dutch cheese is red-waxed
Edam is a red-waxed semi-hard cow's milk cheese named after the town of Edam. It is similar to Cheddar and comes in a variety of shapes and flavours.
The red wax is a traditional way of protecting the cheese and giving it a distinctive look. The wax is usually red and has a smooth, shiny surface.
The cheese is made from cow's milk and has a semi-hard texture. It is often used as a substitute for Cheddar and has a similar flavour.
The cheese is often sold in a variety of shapes and sizes. It is often used in sandwiches and other dishes.
The red wax is a traditional way of protecting the cheese and giving it a distinctive look. The wax is usually red and has a smooth, shiny surface.
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Dutch cheese is produced in Friesland
Kanterkaas is a hard cheese produced in Friesland. It has variants flavoured with cumin and cloves.
Beemster is a hard cow's milk cheese traditionally from cows grazed on sea-clay soil in polders.
Boerenkaas is a "farmhouse cheese" prepared using raw unpasteurised milk.
Edam is a red-waxed semi-hard cows' milk cheese named after the town of Edam.
Gouda is a semi-hard cows' milk cheese traditionally traded in Gouda, now often used as a worldwide generic term for Dutch-style cheese.
Skaepsrond is a creamy cheese produced in Ransdorp, near Amsterdam. It looks a little like Camembert but has a milder, cleaner flavour.
Dutch smoked cheese is melted, smoked, and then reconstituted into sausage-like shapes. It is usually sold in slices and has a distinctive brown rind and a smoky taste.
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Frequently asked questions
Cheddar is a semi-hard cheese with a deep orange colour and nutty tang that grates and melts, similar to Cheddar.
Dutch cheese is called kaas and is available in many varieties.
Dutch cheese is not cheap and not always available as import is prohibited and not manufactured in the Netherlands.
Gouda is a semi-hard cow's milk cheese traditionally traded in Gouda and is often used as a worldwide generic term for Dutch-style cheese.
Breelse schapenkaas and Veerse schapenkaas are caramel-toned herby cheeses made from the raw milk of the rare breed Zeeuwse melkschaap.