Dutch cheeses: tradition and modernity
The Netherlands is a European country with a great cheese history. The humid Dutch fields have been used for centuries to graze cattle, which produce exceptional quality milk. Today, the Netherlands is one of the leaders in cheese production and ranks second in terms of cheese exports in the market. Dutch cheeses are mostly semi-hard cheeses made from cow’s milk. The modern technologies used to produce Dutch cheeses allow consumers all over the world to experience their exceptional quality and taste.
The most famous Dutch cheese, which has gained worldwide recognition. The cheese is named after the Dutch town of Gouda, located in the province of South Holland. The tradition of cheese making in Gouda dates back to the 12th century, making it one of the oldest cheese varieties in the world. Known for its smooth and buttery texture, Gouda cheese comes in a variety of flavours and varieties. Gouda cheese’s versatility in the culinary world has made it an essential ingredient in a variety of dishes. It is often used in sandwiches, salads and as a topping for burgers.
A Dutch cheese with a unique colour. The cheese is given an orange colour by the addition of the natural colouring agent anatto. The taste of the cheese is delicate, sweet and slightly nutty. As the cheese matures, it will develop a more pronounced flavour. This Dutch cheese is great for sandwiches, also warm, casseroles and a cheese board.
Maasdam cheese is another popular Dutch cheese, known for its distinctive texture and appearance. Its name comes from the town of Maasdam in the Netherlands. This cheese is often recognised by the large holes that are formed during the fermentation process. Maasdam is a semi-hard cheese made from cow’s milk. It is characterised by a sweet, slightly fruity flavour with a hint of nuts. It is ideal for eating raw, as a snack, but also works well in warm dishes to add a unique flavour.
Chevrette cheese is a lesser known but equally unique Dutch cheese. It is a semi-soft cheese made from goat’s milk, which gives it a distinctive, mildly tangy flavour. Chevrette is softer than most goat cheeses, with a creamy texture and a slightly nutty aftertaste. It is ideal for salads, sandwiches or as an ingredient in exquisite cheese boards, especially when combined with fruit and nuts.
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