Dutch Cheese: Which One's The Best?

The Netherlands is one of the world's top cheese-producing countries, with a rich variety of cheeses that showcase its tradition and craftsmanship. With a long history of cheese-making dating back to the Middle Ages, the Dutch have perfected the art of crafting delicious cheeses that are enjoyed by locals and sought after by people worldwide. So, what is the best Dutch cheese? This guide will introduce you to some of the most renowned and beloved Dutch cheeses, and provide insight into the unique cheese culture of the Netherlands.

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Gouda

In the Netherlands, cubes of Gouda are often eaten as a snack, served with Dutch mustard, or topped with sugar or apple butter. They are also commonly served alongside beer in traditional Dutch Brown Bars. Gouda is a versatile cheese that can be melted on sandwiches or burgers, or grated over dishes like French onion soup.

Edam

In the Czech Republic, Edam is the most common cheese and is typically sold under the name eidam. It is often used as the base for smažený sýr ("fried cheese"), a popular snack in the country and neighbouring Slovakia. Edam is also produced in Spain, North America, and South America, where it is considered a delicacy.

Traditionally, Edam cheese is made without additives or preservatives, resulting in a gluten-free product. However, it is important to note that vegetarians should check the source of the rennet used in the cheese-making process, as some Edam is made with animal rennet.

Markets and history

The Netherlands is one of the world's top cheese-producing countries, with a rich variety of cheeses that showcase the country's tradition and craftsmanship. Dutch cheese-making dates back to the Middle Ages when farmers converted surplus milk into cheese to preserve it. This art has been passed down through generations, becoming an integral part of Dutch culture.

Dutch cheeses were exported as early as the Middle Ages, but it was during the Dutch Golden Age in the 1600s that the country truly became known for its cheese. Today, the Netherlands produces around 650,000,000 to 800,000,000 kilos of cheese annually, two-thirds of which is exported globally. This makes the Netherlands one of the biggest cheese makers in Europe and justifies its designation as the ""cheese country."

Traditional cheese markets have flourished in Dutch towns like Alkmaar, Gouda, and Haarlem, attracting locals and tourists alike. These markets feature colourful stalls with cheese makers showcasing their products and sharing their passion for cheese-making. Alkmaar's cheese market, held every Friday from April to September, is especially popular. Gouda also hosts a summer cheese market, where traders and buyers haggle over prices, maintaining an age-old tradition.

While most cheese is now made in factories, farm-made cheese can still be purchased. Farmers' cheese, an artisanal variety, is made using fresh milk from the farmers' own cows. Boerenkaas, another type of Dutch cheese, is typically sold in early summer and can be found in smaller markets and cheese shops. It is made from the first milkings of cows returning to the fields after winter and is believed by some to taste richer than most cheeses.

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Cheese-making process

The Netherlands is known for its diverse range of cheeses, each with distinct flavours and textures. While there may not be a consensus on which Dutch cheese is the best, there are certainly some popular varieties that are well-loved. These include Gouda, Edam, Leyden, Maasdamer, and Beemster Classic.

The process of making cheese, an art passed down through generations in the Netherlands, involves a series of steps that transform milk into a delicious, savoury treat. Here is an overview of the cheese-making process:

Step 1: Milk Selection and Preparation

The first step in the cheese-making process is selecting the type of milk to be used. Traditionally, cow's milk is used in Dutch cheese-making, but goat's milk is also an option. The milk is then prepared by adding bacterial cultures, which aid in the fermentation process and contribute to the development of flavour.

Step 2: Coagulation

Coagulation is the process of curdling the milk to separate the solids (curds) from the liquids (whey). This is achieved by adding rennet, an enzyme that causes the milk to thicken and eventually solidify. The curds are then cut into small pieces to release moisture and encourage the further release of whey.

Step 3: Cooking the Curds

The curds are then gently heated to a specific temperature, a step known as "cooking the curds." This process helps to firm up the curds and remove more whey. The curds are carefully stirred during this stage to prevent them from sticking together.

Step 4: Draining and Pressing

Once the curds are ready, they are carefully drained of any remaining whey. This step ensures that the curds are dry enough to be moulded and shaped. After draining, the curds are placed into cheese moulds, and a Dutch-style cheese press is used to apply pressure and remove any excess moisture. The amount of pressure applied and the duration of pressing influence the final texture of the cheese.

Step 5: Salting and Flavouring

Salt is added to the cheese at this stage, either by rubbing it onto the surface or by mixing it into the curds. Salt not only enhances flavour but also acts as a preservative. Additional flavourings, such as cumin or caraway seeds in the case of Leyden cheese, can also be added to create unique varieties.

Step 6: Aging and Ripening

The cheese is then placed in a controlled environment, such as a cellar, to age and ripen. Aging allows bacteria to break down proteins and fats in the cheese, developing flavour and texture over time. The duration of aging varies depending on the type of cheese being made, with some cheeses aged for only a few weeks and others for several months or even years.

The cheese-making process is a delicate balance of science and art, with each step influencing the final product. Dutch cheese-makers take pride in their craft, and their passion is evident in the vibrant cheese markets and traditional methods that have been preserved over the centuries.

Best Dutch cheese brands

The Netherlands is one of the world's top cheese-producing countries, with a rich variety of cheeses that showcase the country's tradition and craftsmanship. Dutch cheese-making dates back to the Middle Ages when farmers preserved surplus milk by converting it into cheese. This art has been passed down through generations, becoming an integral part of Dutch culture.

When it comes to the best Dutch cheese brands, it's important to explore the different varieties and their unique characteristics. Here are some of the most renowned Dutch cheese brands and types:

Gouda

Gouda is one of the most famous and widely consumed cheeses in the Netherlands. It is named after the city of Gouda, which also hosts a popular cheese market during the summer months. Gouda cheese can vary in age, texture, and flavour, ranging from young to old and crumbly to smooth. The "youngest" Gouda is jonge kaas, aged for just four weeks, with a soft and mild flavour. The maturation process of Gouda intensifies its flavour, similar to Edam cheese.

Edam

Edam cheese, originating from the town of Edam in North Holland, is another famous Dutch cheese. It is a semi-hard cheese with a smooth, pale yellow interior and a characteristic red or yellow wax rind. Edam has a mild and slightly nutty flavour, making it perfect for snacking. It pairs well with fruits like apples, pears, and apricots, and complements light white wines.

Leyden (Leidse)

Leyden cheese, or Leidse in Dutch, is a traditional Dutch cheese with a unique twist. It is spiced with cumin or caraway seeds, resulting in a distinctive flavour profile. Leyden cheese has a firm texture and is best enjoyed with red wine, hearty breads, or sweet chutneys and crackers.

Boerenkaas

Boerenkaas is an artisanal and traditionally made cheese. It is typically sold in early summer and can be found at smaller markets and cheese shops. Boerenkaas is made from the first milkings of cows returning to the fields after spending winter indoors. It is often considered richer and more flavourful than other cheeses.

Overjarige Kaas

Overjarige kaas is a strong, aged Dutch cheese, having been matured for 18 months or more. It is a tasty, crumbly variety that pairs well with mustard or sweet apple syrup.

While there are many well-known Dutch cheese brands, it is worth noting that some sources suggest avoiding tourist traps and instead exploring local cheese shops and markets to find the best and most authentic Dutch cheeses.

Frequently asked questions