Dutch Cheeses: Types, Milks and Where They Come From
Dutch cheeses include semi-hard cow's milk cheeses such as Gouda and Edam, cheeses with holes in the style of Swiss Emmental such as Maasdam and Leerdammer, and hard cheeses such as Kanterkaas and Aged Gouda. Some are made from goat's or sheep's milk, such as Hollandse geitenkaas and Texelse Schapenkaas.
Some Dutch cheeses come from one specific area. Kanterkaas comes from Friesland and the Westerkwartier, Leyden cheese is made in the Leiden area, and Noord-Hollandse Gouda comes from North Holland. Beemster is a hard cheese traditionally made from the milk of cows that grazed on sea-clay soil.
Several are flavored with spices. Leyden has cumin and caraway seed, and Kanterkaas also comes in versions with cumin and cloves. The Wikipedia list of Dutch cheeses also names Graskaas, a seasonal cheese made from the first milkings after the cows go out to pasture in spring.
Main types of Dutch cheeses
Semi-hard Dutch cheeses
Gouda, Edam, Boerenkaas, Maasdam and Leerdammer are semi-hard Dutch cheeses. Maasdam and Leerdammer are both made in the style of Swiss Emmental and taste sweet and nutty.
Hard Dutch cheeses
Aged Gouda, Kanterkaas, Reypenaer VSOP and Parrano are hard Dutch cheeses. Aged Gouda tastes like caramel with a hint of nuts, and protein crystals give it a slight crunch. Kanterkaas tastes sharp to strong.
Soft Dutch cheeses
Kernhem and Quark are soft Dutch cheeses. Kernhem is a creamy cow's milk cheese with a fat content of 60% and a mild, nutty, sweet taste. Quark is a fresh, unaged cheese made by souring milk and straining the curd.
Dutch goat cheeses
Hollandse geitenkaas and Goat Gouda are Dutch goat cheeses. Hollandse geitenkaas is made much like Gouda and ripens for at least 25 days. Its mild taste gets stronger with age, while Goat Gouda tastes tangy.
Which Dutch cheeses have protected names?
Kanterkaas, Boerenkaas and Noord-Hollandse Gouda all have protected names. Kanterkaas has been a Protected Designation of Origin (PDO) since 2000, and Boerenkaas has been a Traditional Speciality Guaranteed in the European Union since 2007.
Noord-Hollandse Gouda is one of three Dutch Goudas with EU protected status. It is made only in the Netherlands, from the milk of Dutch cows.
Popular Dutch Cheeses
More Dutch Cheeses
The other 7 cheeses from Netherlands, A to Z.
Dutch Cheese Questions
What cheese is the Netherlands known for?
Gouda and Edam are both known far outside the Netherlands. Gouda was traditionally traded in the city of Gouda, and its name is now often used around the world for any Dutch-style cheese. Edam hardens instead of spoiling, which made it the world's most popular cheese from the 14th to the 18th century.
What is Gouda cheese?
Gouda is a yellow cow's milk cheese from the Netherlands. Young Gouda is elastic, and old Gouda is hard. As it ages, it develops a caramel sweetness and small crunchy crystals. There are also versions made from goat's milk and smoked versions with a golden-brown rind and a smoky taste.
Which semi-hard cheeses are named after Dutch towns?
Gouda and Edam are semi-hard cow's milk cheeses named after Dutch places. Gouda is named after the city of Gouda in South Holland, where it was traditionally traded. Edam is named after the town of Edam in North Holland. Noord-Hollandse Edammer is a traditional Edam made in the province of North Holland.
Which Dutch cheese has a red wax coating?
Edam has a red wax rind. It is a semi-hard cow's milk cheese sold in balls with flat ends. Boeren-Leidse met sleutels also has a red rind, colored with a coloring called annatto. That cheese carries the crossed keys of Leiden and is flavored with cumin and caraway seed.
Which Dutch cheeses have holes?
Maasdam and Leerdammer have holes, and both are made in the style of Swiss Emmental. Maasdam ages at least four weeks, and its holes form as it ripens. It is softer than Emmental because it holds more moisture. Leerdammer was launched in 1977 and ages for about 3 to 12 months.
Is Dutch cheese pasteurized?
It depends on the cheese. Boerenkaas is a farmhouse cheese, mostly made by hand from raw milk, and Texelse Schapenkaas uses unpasteurized sheep's milk. Kernhem, Reypenaer VSOP and Goat Gouda are made from pasteurized milk. Aged Gouda and Smoked Gouda can be made from either kind of milk.