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Dutch cheeses. Beemster – a hard cow's milk cheese, traditionally from cows grazed on sea-clay soil in polders. Boerenkaas – "farmhouse cheese", prepared using raw unpasteurised milk. Edam – a red-waxed semi-hard cows' milk cheese named after the town of Edam. Graskaas – "grass cheese", a seasonal cows' milk cheese made from the first ...
The term "Gouda" is not restricted to cheese of Dutch origin. [22] However, "Boerenkaas", "Noord-Hollandse Gouda", and "Gouda Holland" are protected geographical indications in the European Union . [ 23 ] [ 24 ] These cheeses can be made only in the Netherlands (although not only in the Dutch provinces of North Holland and South Holland, in ...
Edam ( Dutch: Edammer, [ˈeːdɑmər]) is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. [2] Edam is traditionally sold in flat-ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax. Edam ages and travels well and hardens, instead of ...
Pages in category "Dutch cheeses" The following 19 pages are in this category, out of 19 total. This list may not reflect recent changes. * List of Dutch cheeses; B.
List of cheeses. Different types of Gruyère, Jura Alpage and Etivaz cheeses at a food market in Lausanne, Switzerland. Parmigiano-Reggiano ripening in a modern factory. This is a list of cheeses by place of origin. Cheese is a milk -based food that is produced in wide-ranging flavors, textures, and forms.
Leyden, from Dutch: Leidse kaas, is a semi-hard, cumin and caraway seed flavoured cheese made in the Netherlands from cow's milk. [ 1] It is made both in factories and on farms, historically in the Leiden area. Leidse kaas is the most common type of komijnekaas —cheese including cumin as an ingredient—in the Netherlands. [citation needed]
Limburger. Limburger (in southern Dutch contexts Rommedoe, and in Belgium Herve cheese) is a cheese that originated in the Herve area of the historical Duchy of Limburg, which had its capital in Limbourg-sur-Vesdre, now in the French-speaking Belgian province of Liège. The cheese is especially known for its strong smell caused by the bacterium ...
Maasdam cheese ( Dutch pronunciation: [ˈmaːzdɑm]) is an Emmental-style Dutch cheese. Made from cow 's milk, it is aged for at least four weeks. It ripens faster than other cheeses made in the Netherlands. Maasdam has internal voids, or holes from the ripening process, [ 2] and a smooth, yellow rind. Sometimes, it is waxed like Gouda.