Randy Chandler
Dutch cheese is made in the Netherlands, with the best-known varieties being Gouda and Edam. These cheeses are made on small, organic farms, where cows graze in fields, and the focus is on sustainability and animal welfare. In Utrecht and Amsterdam, you can sample 24 Dutch cheeses at the hip Kaasbar, and if you want to see how cheese is made, you can visit Kaasboerderij Weenink in Gelderland’s Achterhoek area.
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What You'll Learn
Dutch cheese is made on small, organic farms, where cows graze in fields
One example of a Dutch cheese made on these small farms is Beemster, a hard cow's milk cheese made from cows that graze on sea-clay soil in polders. Another is Boerenkaas, or "farmhouse cheese", which is prepared using raw unpasteurised milk. Graskaas, or "grass cheese", is a seasonal cow's milk cheese made from the first milkings after the cows are let into the pastures in spring.
You can also find artisanal cheese farms in the Netherlands, such as Kaasboerderij Weenink in Gelderland’s Achterhoek area, where you can learn about the cheese-making process, try making cheese yourself, and taste the farm's products.
In addition to traditional cow's milk cheeses, there are now entirely plant-based Dutch-style cheeses available, showing the Netherlands' continued innovation in the cheese industry.
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The best-known Dutch cheeses are Gouda and Edam
Gouda is a semi-hard cow's milk cheese that was traditionally traded in Gouda. Nowadays, it is often used as a worldwide generic term for Dutch-style cheese. Edam is a red-waxed semi-hard cow's milk cheese named after the town of Edam.
Other Dutch cheeses include Beemster, a hard cow's milk cheese traditionally made from cows grazed on sea-clay soil in polders; Boerenkaas, or "farmhouse cheese", made using raw unpasteurised milk; Graskaas, or "grass cheese", a seasonal cow's milk cheese made from the first milkings after the cows are let into the pastures in spring; Kanterkaas, or "edge cheese", a hard cheese produced in Friesland, flavoured with cumin and cloves; and vegan Dutch-style cheeses.
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You can sample 24 Dutch cheeses in Kaasbar, Utrecht and Amsterdam
Dutch cheese is made on dairy farms, with a resurgence of small-scale, artisanal cheesemaking in recent years. The best-known Dutch cheeses are Gouda and Edam, but there are many other types, including Beemster, Boerenkaas, Graskaas, Kanterkaas, and those made in the northern province of Friesland.
In Utrecht and Amsterdam, you can sample 24 Dutch cheeses in Kaasbar, which are offered with well-considered pairings. These include quince jelly and smoked almonds, as well as soy sauce and mango chutney, to complement the flavours of the cheese.
If you want to visit an artisanal cheese farm, you can head to Kaasboerderij Weenink in Gelderland’s Achterhoek area. Here, you can see how the cheese is made, make some yourself, and taste the farm's products.
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Dutch cheese is also made on an industrial scale
The best-known Dutch cheeses are Gouda and Edam, but there are many different types. Gouda is a semi-hard cow's milk cheese traditionally traded in Gouda, and Edam is a red-waxed semi-hard cow's milk cheese named after the town of Edam. Other Dutch cheeses include Beemster, a hard cow's milk cheese from cows grazed on sea-clay soil in polders; Boerenkaas, or "farmhouse cheese", made with raw unpasteurised milk; Graskaas, or "grass cheese", a seasonal cow's milk cheese made from the first milkings after the cows are let into the pastures in spring; Kanterkaas, or "edge cheese", a hard cheese produced in Friesland and flavoured with cumin and cloves; and firm-textured cheese studded with cumin seeds and aromatic cloves, native to the northern Dutch province of Friesland.
In Utrecht and Amsterdam, you can sample 24 Dutch cheeses at the hip Kaasbar, where they are offered with well-considered pairings such as quince jelly and smoked almonds, or soy sauce and mango chutney. If you want to visit an artisanal cheese farm, you can head to Kaasboerderij Weenink in Gelderland's Achterhoek area, where you can see how their cheese is made, have a go at making some yourself, and taste the farm's products.
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Vegan Dutch-style cheeses are available
The best-known Dutch cheeses are Gouda and Edam. Internationally, all great yellow wheels of Dutch cheese tend to just be called Gouda, but there are actually many different types. These include Beemster, a hard cow's milk cheese, traditionally from cows grazed on sea-clay soil in polders; Boerenkaas, or "farmhouse cheese", prepared using raw unpasteurised milk; Graskaas, or "grass cheese", a seasonal cows' milk cheese made from the first milkings after the cows are let into the pastures in spring; Kanterkaas, or "edge cheese", a hard cheese produced in Friesland, with variants flavoured with cumin and cloves; and the native cheese of the northern Dutch province of Friesland, a tangy, firm-textured cheese studded with cumin seeds and aromatic cloves.
If you're interested in learning more about vegan cheese, you might want to look at Willicroft and Those Vegan Cowboys, which are stocked in most Dutch supermarkets. You can also visit the hip Kaasbar in Utrecht and Amsterdam, where you can sample 24 Dutch cheeses that are offered with well-considered pairings – from quince jelly and smoked almonds to soy sauce and mango chutney – to complement their flavours.
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