Windmills, wooden clogs, tulips: These are just some of the things for which the Netherlands is known. But that’s not all that’s hallowed in Holland: The Dutch are also enormously proud of their kaas (cheese)—and the skills they’ve honed in making it.
In fact, if you call someone a kaascop, or cheese-head, in the Netherlands, they won’t be insulted. The term refers to the wooden molds traditionally used to make rounds of cheese—and, according to legend, Dutch citizens used them as makeshift helmets when called to battle during the Middle Ages.
Marauding armies may not have been especially terrified at the sight of this oddly outfitted militia, but the wooden molds did strengthen Holland in another way: They played a significant role in bolstering the Dutch economy. Indeed, despite its relatively small size, the Netherlands is among the world's top cheese-producing nations: In 2007, the country exported more than 553,000 tons of Dutch dairy goodness.
Here, Grand Circle Program Director Katy H. offers some insight into the delectable world of Dutch cheese ....
GOUDA
The undisputed king of kaas, Gouda (pronounced "HOW-da") comprises a stunning half of Holland's annual cheese yield. Named for the town where it debuted in 1668, Goudse kaas has been made for more than three centuries in the same way: Fresh milk is poured into a churn, followed by a curdling agent. As the upper layer of liquid becomes watery and separates into whey, it is removed. The heavier curd is pressed into a mold and then dried, aging as few as three weeks and as long as a year. The result is a smooth, hard cheese with a mild, nutty flavor.
Younger goudas (rounds aged one to six months) are typically a rich yellow color, and come covered in a coating of yellow or red paraffin wax. Older goudas develop a more pungent aroma and brittle texture, and are most often encased in a black wax cover.
In addition to young and aged varieties, there are many other kinds of Gouda that have grown in popularity, thanks to their signature seasonings:
SMOKED GOUDA
Slowly roasting the cheese over hickory chips in oversized brick ovens encourages the Gouda to develop an edible brown rind and a rich, creamy texture.
LEYDEN
Known locally as Leidsekaas, this Gouda variety is named for the Dutch town of Leiden. It's flavored with cumin and coriander seeds and typically comes with a red wax rind.
Other notable Gouda varieties include Basiron Pesto, a green-hued cheese flavored with basil and garlic; Da Vinci, which contains slivers of tomatoes and olives as well as garlic and other spices; and Vincent (named for the famous Dutch painter Van Gogh), which boasts notes of caramel and honey.
EDAM
Gouda's closest competitor in popularity is Edam, also named for a small town. Easily distinguished by its orange color, Edam is a comparatively lower-fat cheese made from partially skim milk. Younger Edams (six weeks old) are as mild and smooth as Gouda, but with every passing month, the cheese develops a sharper flavor and more granular texture. Edam has its own legions of fans, which explains why it accounts for more than 25 percent of all cheese produced in Holland.
MAASDAAMER
A semi-hard cheese made of cow's milk, it's similar in flavor and appearance to Emmental (a.k.a. "Swiss cheese" to many Americans). Typically aged for three to twelve months, this cheese has a natural rind and is typically lower in fat and salt than most Gouda varieties. Maasdaamer—which is also known by the brand name Leerdammer—accounts for about 15 percent of Dutch cheese production.
GRASKAAS
Though its name—which is Dutch for "grass cheese"—may not initially sound appealing, this seasonal cheese is a favorite throughout Holland. After a long, cold winter, the cows of the famous Beemster dairy make up for lost time by grazing with abandon on the young spring grass. After just a few weeks of feasting on the new growth, which is said to be flavored by the blue sea clay that enriches the soil of the Beemster polder, the cows are milked—yielding enough liquid to produce just 2,000 wheels of this unique cheese.
Katy recommends:
A great place to try these and other Dutch cheeses is Kaasland Singel (Haarlemmerstraat 2) in Amsterdam. The shop, which is near the main train station, specializes in Gouda cheeses—and offers more than 180 varieties. But that's not all you'll find here: You can also buy loaves of freshly baked bread, roasted nuts, crisps, prepared sandwiches, and a variety of hot and cold snacks. Kaasland Singel is open from 8am-8pm, Monday-Friday; 8am-7pm on Saturdays, and 10am-7pm on Sundays. For more information, visit them online at www.kaasland.com.
Learn more about our Holland & Belgium in Springtime River Cruise vacation, where you can sample these cheeses and other regional specialties.