Top 9 Dutch Hard Cheeses

Fromagerie L'Amuse is a renowned and respected cheese shop based in the Netherlands, with locations in Amsterdam and IJmuiden. L'Amuse was founded in 1989 by Betty Koster, a top cheese expert, specialist, and educator. Over the years, L'Amuse has built a reputation as one of the leading destinations for fine cheeses in the Netherlands. The shop specializes in Dutch cheeses as well as carefully selected international varieties. L'Amuse offers a wide range of cheeses, including both hard and soft cheeses, goat's and cow's milk cheeses, as well as some rare and exotic types. L'Amuse also offers professional cheese tastings, where participants can learn about different types of cheeses, their history, production methods, and how to pair them with wines and other accompaniments. Fromagerie L'Amuse is not just a cheese shop but a true destination for cheese lovers of all kinds. With a passionate approach to quality, education, and innovation, L'Amuse has earned a reputation as one of the most important places in the Netherlands for cheese tasting and purchasing.Expand

Beemster is a cheese producer based in the Netherlands, known for its premium Dutch cheeses that are made from milk sourced from local farms. The company, named after the polder Beemster in North Holland, was founded in 1901. Beemster cheeses are characterized by their rich flavors and creamy textures, achieved through traditional methods and aging processes. Their range includes varieties such as Gouda, aged Gouda, and flavored cheeses. The brand is committed to sustainable practices, including animal welfare and environmental protection.Expand

Van der Heiden Kaas is a cheese producer based in the Netherlands, specialized in the production and wholesale of various types of Dutch cheeses. The company is involved in both the domestic market and international exports, catering to a range of preferences and requirements. They focus on maintaining traditional cheese-making processes, ensuring a consistent quality in their cheese offerings.Expand

Zuivelfabriek De Graafstroom is a cheese producer located in Bleskensgraaf, Netherlands. It has been operational since 1908 and specializes in producing Dutch Gouda cheese. The company is a part of the DeltaMilk cooperative, which includes over 175 dairy farms, ensuring a steady supply of fresh milk. De Graafstroom distinguishes itself by using traditional methods combined with modern technology to craft its cheeses.Expand

Kaasmakerij Henri Willig is a cheese producer based in the Netherlands, specifically in the region of North Holland. The company was founded in 1974 and specializes in the production of Gouda, Edam, and other Dutch cheeses. Kaasmakerij Henri Willig also operates several cheese farms where tourists can learn about traditional Dutch cheese-making processes. The company produces both organic and conventional cheeses, catering to various dietary and culinary preferences.Expand

Noord-Hollandse Gouda is an aromatic and pleasant cheese that can be mild or intense, depending on its age. Its varieties include Graskaas, Jong, Jong belegen, Belegen, Extra belegen, Oud and Extra oud. The older the cheese variety, the stronger and saltier it gets. This type of Gouda cheese has a PDO status and is made from 100% North-Holland milk. It was originally made in the town of Gouda in South Holland, so its registered name 'North-Holland Gouda' may seem wrong. However, North Holland is the recognized pasture land in the Netherlands, and since the milk from those pastures is used in the process of making the cheese, the product is aptly named. Noord-Hollandse Gouda is made under factory conditions since 1900. It is characterized by its pleasant taste, specific consistency, and dry, smooth rind. It is notable for its sweetness and it is less salty than other Gouda cheeses because some of the milk sugars are removed early in the process to prevent excessive acid being produced by the bacteria. Young Gouda is soft, has a creamy quality and is easy to cut with a slicer, while the older Gouda varieties are harder and usually cut with a strong knife. There is also a special edition of the Noord-Hollandse Gouda, called 'baby Gouda', which is oval and smaller (weighing just a pound). It is usually coated with a layer of red wax and can be wrapped in cellophane.Expand

Old Amsterdam is a Dutch Gouda-style cheese made from pasteurized cow's milk. The cheese is matured at three stages, and each one brings out certain characteristics of flavor and texture. As the wheels mature at different rates, master cheesemakers decide when each wheel is ready for consumption based on texture and flavor. The texture of Old Amsterdam is hard and smooth, dotted with occasional eyes and tiny granular crystalline pieces of amino acids. The color of the paste is similar to butterscotch, while the flavors are sweet, rich, toasty, nutty, robust, and caramel-like. The cheese is great for cooking and goes really well with figs, pistachio, and salads. It can also be shredded over soups or used in sandwiches.Expand

The Netherlands' most prominent export product and one of the world's most popular cheeses, Gouda, is a yellow to orange, creamy, and sweet cow's milk cheese. Because they are pressed into molds, Gouda cheeses usually have a characteristic flattened wheel shape, and many are instantly recognizable thanks to their yellow and red waxy, plastic-looking coating. Its texture ranges from semi-hard to hard, depending on aging time, and the taste also changes with aging. Therefore, Gouda cheeses are classified based on aging time. There are a total of six categories: young cheese (4 weeks), young matured (8–10 weeks), matured (16–18 weeks), extra matured (7–9 months), old cheese (10–12 months), and very old cheese (12 months and more). Young cheese tastes mild and a bit fudgy, but with time turns more and more sweet, nutty, and tangy. Now, because the taste of Gouda changes with time, many are prone to say the term Gouda more aptly describes a style of cheesemaking and not a type of cheese. Additionally, since the term gouda is not protected, it is also used to describe all kinds of cheese prepared in the traditional Dutch way, which means that cheese produced that way doesn't have to have Dutch origin. However, there are some Gouda cheeses that have been granted protection, namely Boerenkaas, Noord-Hollandse Gouda, and Gouda Holland. They all have a PGI status, which means they are produced exclusively in the Netherlands, with milk from Dutch cows. Gouda cheese was first mentioned in 1284, so it can be said that it really stood the test of time. Another interesting historical fact is that although they share the same name, this cheese was not named after the town Gouda because it was produced there but because it was sold there. During the Middle Ages, Gouda was the only city in the County of Holland to have the right to host a cheese market. Today, in the summer months, a traditional style cheese market is held each week in the city of Gouda as a way to attract tourists. Young Gouda is good for slicing and melting, typically used in sandwiches, salads, and snacks, the Dutch kapsalon being one example of the many dishes in which this cheese is used. Aged Gouda, on the other hand, is hard and more suitable for grating over pasta dishes, for example. However, both work well in charcuterie and can be served as part of a cheeseboard with various fruits, jams, and condiments. As far as drinks go, young Gouda goes well with Pinot Grigio and Chardonnay, for example, while classic pairings for aged Gouda are full-bodied reds Bourdoux and Cabernet Franc. Both kinds go well with beers, lighter beers go with young Gouda, and strong, malty ones go with aged Gouda.Expand

Reypenaer is a unique artisanal Dutch cheese that's a variety of Gouda, but taken through a few maturation stages. The cheese is made from cow's milk, and the aging takes place in controlled conditions in an old warehouse near the Oude Rijn river. The three varieties are: Reypenaer 1 year, with a soft creamy texture and flavors that are slightly creamy, fruity, salty, and nutty, Reypenaer VSOP, aged for 2 years, with a delicate crystalline texture, a strong, full flavor, and aromas of caramel, wood, hazelnut, and chocolate, and the third one is Reypenaer XO Reserve (ripened from 2 1/2 to 3 years), an exceptionally complex, deep-flavored cheese with mature crystalline texture and aromas of cognac, walnuts, butter, caramel, and grass.Expand

Also known as Friesian, Dutch Kanterkaas is a hard, cylindrical cheese that can be additionally flavored with cloves; in which case it's called Kanternagelkaas, or with cumin in which case it's called Kanterkomijnekaas. The Dutch word kanter, meaning 'edge', gives the cheese its name, because there is a sharp corner at the bottom of the cheese, and it is rounded off at the top. The rinds of these cheeses differ from one another, so Kanterkaas and Kanternagelkaas have a transparent or yellow rind, while Kanterkomijnekaas may be either transparent, yellow, or red. It's made in two fat categories, 20+ and 40+, with minimum 20-25 and 40-44 percent fat content, respectively. The flavor of the cheeses changes a lot with aging. Kanterkaas tastes spicy to tangy, Kanterkomijnekaas tastes spicy, fragrant, mild to strong, and Kanternagelkaas varies in flavor from spicy, warm and spicy to tangy. As it ages, its texture becomes more suitable for grating, and the cloves and cumin are spread evenly throughout the cheese. Its orange color comes from added annatto (a natural dye), providing a great contrast to the dark cloves. Since it has a hot, spicy and aromatic taste, it should be used sparingly, and goes great with salads, hot dishes, and beer.Expand

Prima Donna is a Dutch parmesan-style cheese made from pasteurized or raw cow's milk. Underneath the natural rind, the texture is firm, crystalline, grainy, and crumbly. The flavors are full, sweet, and nutty. This cheese is aged until it reaches the pinnacle of flavor, meaning that it's not aged for a set period of time, but until it develops a particular flavor profile. Those stages are classified as fino, maturo, forte, and leggero. It's recommended to pair Prima Donna with Pinot Noir, Zinfandel, Syrah, or Cabernet Sauvignon.Expand

Roomano is a Dutch cheese that's similar to aged Gouda, but it has lower butterfat than required (48% for Gouda). The edges of the cheese wheels are also much more sharper than Gouda's. Roomano is made from pasteurized cow's milk and it's usually aged for at least 4 years. Its texture is dense, granite-like, crumbly, and specked with white spots of calcium lactate crystals, resulting in crunchy texture. The flavors are complex, sweet, salty, and reminiscent of butterscotch and toffee. It's recommended to pair Roomano with a chocolate stout beer, Belgian ales, bourbon, or a glass of Riesling.Expand

Lamb Chopper is a gouda-style cheese that's produced in the Netherlands, but sold in the United States under the Cypress Grove Chevre label. The cheese is made from pasteurized sheep's milk and it's usually left to age from 3 to 6 months before consumption. Underneath its waxed rind, the texture is hard, firm, smooth, and dense. The aromas are sweet and mild, while the flavors are buttery, creamy, nutty, sweet, and reminiscent of caramel once fully aged. It's recommended to pair Lamb Chopper with wines such as Sauvignon Blanc or Vouvray. Serve it melted with polenta and sautéed mushrooms or shave it over melon, mint, and prosciutto salad for the best experience.Expand

Wilde Weide is a Dutch farmhouse-style Gouda cheese produced in the area of Zwanburgerpolder by Jan and Roos van Schie. The cheese is made from raw cow's milk and matures for 15 months. Its texture is firm, crumbly, and flaky, and the paste is straw yellow in color, with a few eyes and amino acid crystals dispersed throughout it. The flavors are creamy, rich, sweet, and mildly sharp, with hints of butter, hazelnuts, and bourbon. It is recommended to pair Wilde Weide with Riesling and Gewurztraminer.Expand