Cheese holds a cherished place in Dutch culture, both as a staple food and a symbol of national pride. With its rich history, global renown and deep cultural integration, Dutch cheese is much more than just food, it’s an experience. From its origins to its iconic Gouda, we love to tell you more about Dutch cheese.
When did the Dutch start making and eating cheese?
Cheese-making in the Netherlands dates back to at least 200 BC, as evidenced by archaeological finds of cheese remnants in ancient clay pots. During the Roman era, cheese production in the region gained momentum, thanks to the fertile Dutch landscape, ideal for dairy farming. By the Middle Ages, cheese had become an essential part of Dutch cuisine, with techniques evolving to produce varieties that could be preserved and traded.
The 17th century—known as the Dutch Golden Age—cemented the Netherlands’ reputation as a cheese powerhouse. With its booming dairy industry and efficient trade networks, Dutch cheese became a sought-after export across Europe.
Why is Holland famous for Gouda cheese?
Gouda, one of the oldest and most popular cheeses in the world, owes its name to the city of Gouda, where farmers historically sold their cheese at the town’s cheese market. However, Gouda cheese isn’t made exclusively in Gouda; instead, it refers to a specific recipe and production method.
What makes Gouda special?
Its Creamy, sweet flavor: Gouda is made from cow’s milk, with varieties ranging from mild and creamy when young to robust and nutty as it ages.
Long shelf life: Gouda’s wax coating protects it, allowing it to age gracefully and enhancing its export potential.
A Tradition of Craftsmanship: Protected Designation of Origin (PDO) for “Gouda Holland” ensures authenticity, as it must be produced and aged in the Netherlands using traditional methods.
Over centuries, Gouda has become synonymous with Dutch cheese excellence and is celebrated globally.
Where do you buy Dutch cheese
In the Netherlands, you can find cheese almost everywhere, from local markets to specialized stores. Some top spots include:
- Cheese markets: Traditional markets like those in Alkmaar, Gouda, and Edam are vibrant hubs where you can watch cheese weighing and trading as it was done centuries ago.
- Cheese shops: Specialty stores, such as Henri Willig or Old Amsterdam, offer high-quality cheese and provide tasting experiences.
- Supermarkets: Even regular supermarkets like Albert Heijn or Jumbo stock a wide range of cheeses for every budget.
- Farm shops: For a more authentic experience, visit local farms where cheese is made fresh, often using raw milk.
If you’re abroad, Dutch cheese is widely available in international supermarkets or online.
By So Dutchie – Breakfast with chees in Dutch hotel
Dutch habits with cheese
Cheese is a daily essential in Dutch households, integrated into many meals and routines:
Breakfast and lunch: Cheese sandwiches, known as “broodje kaas,” are a staple, with slices of Gouda or Edam paired with hearty bread.
Cheese boards: Dutch cheese is often served as an appetizer or snack, accompanied by mustard, pickles, or a glass of wine or beer.
Bitterballen accompaniment: Cubes of aged cheese are a common bar snack alongside Dutch fried delicacies.
Festivities: During holidays or celebrations, cheese platters take center stage, showcasing various aged and flavored cheeses.
On-the-go: Many Dutch people carry cheese as a quick snack, enjoying its portability and richness.
Cheese as a cultural icon
Cheese isn’t just food in the Netherlands; it’s a way of life. From centuries-old markets that attract tourists worldwide to local customs that cherish cheese at every meal, Dutch cheese encapsulates the nation’s history, innovation, and love for quality dairy.
The next time you savor a piece of Gouda or Edam, remember that you’re tasting a slice of Dutch tradition, crafted with care and steeped in history. Whether you’re in the Netherlands or enjoying an export, Dutch cheese invites you to join in a celebration of flavor and heritage.
So, grab a slice, pair it with your favorite bread or drink, and say, “Eet smakelijk!” (Enjoy your meal!).
Dutch cheese in comparison with other countries
Diversity and range
The Netherlands: Dutch cheese is known for its consistency and focus on a few iconic varieties. Gouda, Edam, and Maasdam dominate the scene, with options for young (jong), aged (oud), smoked, or spiced versions (like cumin Gouda). While the selection is smaller, Dutch cheese-makers focus on perfecting these few types, ensuring excellent quality.
France: With over 1,000 distinct varieties, French cheese is the epitome of diversity. From creamy Brie and Camembert to pungent Roquefort and tangy goat cheeses, French cheeses vary by region, climate, and tradition. This variety is celebrated as part of their gastronomic heritage.
Switzerland and Italy: Swiss cheeses like Emmental and Gruyère are famous for their holey texture and nutty flavors. Italian cheeses, such as Parmigiano-Reggiano, mozzarella, and Gorgonzola, are integral to Italian cooking, with some like Parmigiano being aged for years.
We think that France wins on variety, but Dutch cheese stands out for its broad international appeal and versatile flavors.
Methods of Production
Dutch cheese: Dutch cheese-making is rooted in efficiency and export. Large-scale production and standardized recipes ensure that Gouda and Edam maintain consistent quality. Traditional farmers also produce “boerenkaas” (farmhouse cheese), often using raw milk for more artisanal flavors.
French cheese: Many French cheeses are still crafted in small batches by local producers using traditional methods. Appellation d’Origine Contrôlée (AOC) and Protected Designation of Origin (PDO) labels guarantee authenticity, tying cheese to its specific region and terroir. French cheeses often emphasize raw milk for complexity.
All and all, Dutch cheese focuses on quality and accessibility, while French cheese leans heavily into artisanal techniques and regional uniqueness.
Cultural Habits
The Netherlands: Dutch people treat cheese as an everyday staple. Cheese sandwiches (broodje kaas) dominate breakfasts and lunches. Cubes of aged cheese are a typical snack, often paired with mustard and a drink. Cheese is practical and uncomplicated, a reflection of the Dutch lifestyle.
France: Cheese is an art form in France. It’s commonly served as part of a three-course meal, enjoyed between the main course and dessert. Cheeses are carefully selected to pair with wines, and meals are often accompanied by detailed discussions about the origin, flavor, and aging process.
Other countries: In Switzerland, cheese is central to communal dishes like fondue or raclette. Italians use cheese as an ingredient to elevate their culinary masterpieces, from pasta to pizzas.
France celebrates cheese as part of its fine dining culture, while the Dutch prioritize simplicity and everyday enjoyment.
International Reputation
Dutch cheese: The Netherlands is renowned for producing some of the world’s most exported cheeses, particularly Gouda and Edam. These cheeses are universally loved for their mild, creamy flavors and versatility.
French cheese: French cheeses are revered by gourmands worldwide. While not as commonly exported as Dutch cheese, French cheeses are synonymous with luxury and fine dining.
Swiss and Italian cheeses: Swiss cheese is closely associated with its national cuisine, and Italy’s cheeses are world-famous for their use in cooking rather than as standalone products.
Dutch cheese dominates global markets, while French cheese leads in prestige.
Aging and flavor profiles
The Netherlands: Dutch cheeses are available in a range of aging stages, from young (mild and creamy) to extra-aged (oud, with a crumbly texture and intense flavor). This aging process caters to various tastes and applications.
France: Aging in French cheese varies greatly depending on the type. Soft cheeses like Brie are often consumed young, while others, like Comté or Roquefort, are aged for months or years to develop complex profiles.
Others: Swiss Gruyère and Italian Parmigiano-Reggiano undergo extensive aging to achieve their signature flavors.
Dutch aging focuses on approachable textures and flavors, while France excels in a broader spectrum of aging techniques.
Ultimately, Dutch and French cheese cultures are like two sides of the same coin: the Netherlands prioritizes functionality and widespread enjoyment, while France emphasizes artistry and indulgence. Whether you’re munching on a cube of Gouda or savoring a slice of Brie, both nations offer a delicious taste of their unique identities.
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