Types of Dutch Cheese
When it comes to Dutch cheese, most people immediately think of Gouda and Edam — undeniably the country’s most famous exports. However, the Netherlands offers a rich tapestry of cheeses that extends far beyond these two classics. With over a dozen unique varieties, each with its own charm and culinary appeal, the art of crafting cheese in the Netherlands dates back more than 2,000 years, and the nation’s passion for it remains as vibrant as ever.
Today, dairy and cheese production are pillars of the Dutch economy, making the Netherlands the fourth-largest producer of cow’s milk cheese in the European Union, following Germany, France, and Italy. Studies reveal that the average Dutch person consumes over 20 kilograms (44 pounds) of cheese annually, reflecting the continued popularity of this staple in the country’s cuisine.
List of the Types of Cheese From the Netherlands
The Netherlands offers around 20 notable cheese varieties that showcase the nation’s long-standing cheesemaking tradition. Despite this relatively small number, the country produces nearly 1,000 million kilograms (over two billion pounds) of cheese annually.
Here is a list of noteworthy Dutch cheeses, with a few ideas for enjoying them:
| Name | Flavor & Characteristics | Uses & Pairings | |||
|---|---|---|---|---|---|
| Gouda | Semi-hard | Cow | Gouda, South Holland | Buttery, sweet, and nutty with a creamy texture that turns slightly crunchy with longer aging. | Apples, pears, nuts, and light white wine. Ideal for melting in soups, sandwiches, and casseroles. |
| Edam | Semi-hard | Cow | Edam, North Holland | Mild, slightly nutty with a smooth texture; covered in iconic red wax. | Fresh fruits like melons and grapes, crackers, and light red or white wines. Eaten as a snack and in sandwiches. |
| Beemster | Hard | Cow | Beemster, North Holland | Buttery, nutty, and slightly sweet with a smooth texture and a light crunch from longer aging. | Figs, honey, and dark ales. Added to cheese boards, grated over pasta, and in quiches. |
| Limburger* | Semi-soft | Cow | Duchy of Limburg | Pungent, tangy, yet savory with a creamy spreadable texture. | Rye bread and onions (Limburger sandwich), as well as strong lagers or black coffee. |
| Leyden | Semi-hard | Cow | Leiden, South Holland | Tangy and aromatic from being spiced with cumin or caraway seeds | Dark bread, mustards, and robust red wines or ales. Great in savory baked dishes. |
| Parrano | Semi-hard | Cow | Netherlands | Buttery, and nutty, resembling a blend of Gouda and Parmesan. | Ripe fruits and medium-bodied wines. Often added to pasta dishes, risottos, and salads. |
| Maasdam | Semi-hard | Cow | Netherlands | Sweet, nutty flavor with large holes; similar to Emmental but slightly softer and moister. | Jams, pickles, and light lagers. Excellent for grilled cheese or fondue. |
| Boerenkaas | Semi-hard | Cow | Netherlands | A farmhouse cheese with rich, complex, tangy, and earthy notes that may contain herbs and spices, like cumin. | Hearty bread, olives, and farmhouse ales or full-bodied wines. Often used in casseroles or as a table cheese. |
| Graskaas | Semi-soft | Cow | Netherlands | Fresh and creamy; made from the first milking when cows first start grazing in spring. | Enjoyed on its own or with light bread, fresh fruits, or crisp white wines. |
| Kanterkaas* | Hard | Cow | Friesland | Smooth, spicy, and aromatic, infused with cumin seeds. | Crusty bread and dark ales. Excellent for grating over savory dishes. |
| Roomano | Hard | Cow | Netherlands | Sweet, nutty, and intense with toffee and butterscotch notes. | Aged port, sherry, ales, dark chocolate, and cheese platters. |
| Rotterdamsche Oude | Hard | Cow | Bodegraven, South Holland | Deep, intense flavor with a crumbly texture and nutty, caramel notes. | Honey, nuts, and robust red wines. Ideal for cheese boards. |
| Vlaskaas | Semi-soft | Cow | Netherlands | Mild, buttery, and slightly sweet with a smooth texture. | Fresh salads, soft breads, and light white wines or sparkling drinks. |
| Commissiekaas | Semi-hard | Cow | Netherlands | Fruity, and brittle, it is a Dutch take on the French chees, Mimolette. | Dark bread, apples, and red wines. |
| Texelse Schapenkaas | Semi-soft | Sheep | Texel Island | Typical sheep milk cheese with a mild, creamy texture and grassy notes. | Rustic breads, fresh vegetables, herbal teas, and white wines. |
| Geitenkaas | Semi-soft | Goat | Netherlands | Creamy, and tangy with a goat milk flavor and spreadable texture; aged varieties can be intense and crumbly. | Honey, nuts, tangy fruits, dark bread, and light white wines. |
For the Dutch, cheese is more than a culinary staple — it embodies the nation’s heritage and cultural pride. The Dutch Cheese Museum, a vibrant tourist attraction, shows this rich history, celebrating the craftsmanship and variety that have made Dutch cheese renowned worldwide. Annual events like the cheese markets in Alkmaar (March-September) and Edam (April-August) also offer visitors a glimpse into centuries-old traditions.