Introduction

Dutch cheese is one of the most recognizable and celebrated food products from the Netherlands, with Gouda and Edam standing out as the country’s most iconic varieties. Cheese making in the Netherlands dates back over a thousand years, and even today, Dutch cheese remains a symbol of craftsmanship, tradition, and everyday enjoyment. From breakfast tables to market stalls, cheese plays a central role in Dutch life.

Gouda and Edam are enjoyed both locally and internationally, appreciated for their versatility, balanced flavors, and smooth textures. Whether eaten on bread, melted into dishes, or served on a cheese board, Dutch cheese reflects the Netherlands’ deep agricultural roots and love for simple yet high-quality food.

What Makes Dutch Cheese Special

What sets Dutch cheese apart is its consistency and careful aging process. Dutch cheesemakers focus on balance—flavor that is rich but not overpowering, and texture that is firm yet creamy. The climate, high-quality dairy, and centuries of expertise all contribute to the distinctive taste of Gouda and Edam.

Another defining feature is aging. Young cheeses are mild and soft, while aged versions develop deeper, nuttier, and sometimes caramel-like flavors. This wide range allows Dutch cheese to suit many tastes, from mild to bold, making it popular across generations.

Types of Dutch Cheese

Gouda

Gouda is the most famous Dutch cheese, known for its creamy texture and slightly sweet, nutty flavor.
Young Gouda is mild and smooth, while aged Gouda becomes firmer with rich, complex notes.
Tip: Aged Gouda pairs beautifully with fruit, nuts, or even honey.

Edam

Edam is slightly firmer and milder than Gouda, with a subtle savory taste. It is often shaped into round balls and traditionally coated in red wax.
Tip: Edam melts well and works great in sandwiches and cooked dishes.

Ingredients Used in Dutch Cheese

Milk

Cow’s milk is the primary ingredient.
Tip: High-quality milk is essential for achieving smooth texture and clean flavor.

Cultures and Rennet

Natural cultures and rennet are used to curdle the milk and develop flavor.

Salt

Salt enhances taste and helps preserve the cheese during aging.

How Dutch Cheese Is Made

Step 1: Curdling the Milk

Fresh milk is warmed and combined with cultures and rennet, causing it to thicken into curds.

Step 2: Cutting and Washing the Curds

The curds are cut and washed to control moisture and sweetness, a key step that gives Gouda and Edam their signature mild flavor.

Step 3: Pressing and Shaping

The curds are pressed into molds to remove excess whey and form the cheese’s shape.

Step 4: Salting and Aging

The cheese is soaked in a salt brine, then aged for weeks, months, or even years, depending on the desired flavor and texture.

How Dutch Cheese Is Enjoyed

Dutch cheese is commonly served with:

• Fresh bread or crackers
• Apples, grapes, or pears
• Mustard or pickles
• Beer or wine

In the Netherlands, cheese markets and tasting boards are a popular way to experience different varieties and ages.

Tips for Enjoying Dutch Cheese

• Let cheese reach room temperature before eating
• Try different aging levels to find your preference
• Store wrapped in wax paper or cheese paper
• Pair mild cheeses with fruit and aged cheeses with nuts

Dutch cheese, especially Gouda and Edam, is more than just a food—it’s a cultural treasure of the Netherlands. With its smooth texture, balanced flavor, and rich history, Dutch cheese continues to delight people around the world while remaining a proud symbol of Dutch tradition and craftsmanship.