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Here are all cheeses in the database from Netherlands.

Edam, the most famous Dutch cheese, is made with partially-skimmed cow's milk, and is meant to be eaten within weeks of its creation, while it is still smooth. Pasteurized milk is heated to 86 degrees F, and bacteria is added to increase the acidity level. Liquid rennet is added to create curd, and the curd is cut into tiny pieces, then heated to 104 degrees F, then drained, molded and pressed. After the cheese is salted, it ripens at 50 degrees F. Edam intended for export is wrapped in red wax.

Wine Partners: Pinot Noir
Fat Content: 25%

Spiced cheese from Friesland, a northern province of Holland. It has a hard rind, and a firm texture. There are two versions: one with whole cow's milk, and one with skim milk. Similar to Leyden. Also known as Friesian or Frisia.

Fat Content: 40% (whole milk), 20% (skim milk)

Named after the Dutch town of Gouda, just outside Rotterdam. Gouda is now made globally in a style similar to the creation of Edam. Regular Gouda has a hard rind and a mild taste. An harder, aged version is also available, with a strong, biting taste

Wine Partners: Beaujolais

This Dutch cheese is ripened for 30 days in cold, damp rooms. Kernhem is very soft and supple, with a mild taste.

Named after the Dutch city of Leiden. The curd is mixed with cumin and caraway seeds, giving the cheese a distinctive flavor. Leyden is made by heating milk to 82-86 degrees F, then curdling with liquid rennet. The curd is cut into small pieces and heated to 95-98 degrees F. The spices are added, and then the cheeses are drained of remaining whey, then pressed. Leyden is cured in cellars or curing rooms.

Maasdam is often referred to a Dutch version of the Swiss Emmenthal. This cheese offers a nutty, mild taste.