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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 milkings after the cows are let into the pastures in spring. Gouda – a semi-hard cows' milk cheese traditionally traded in Gouda, now often used as a worldwide generic term for Dutch ...
Edam (Dutch: Edammer [eːˈdɑmər] ⓘ) 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.
Graskaas (a Dutch term that translates as "grass cheese") is the cheese made from the first milkings after cows are led to pasture, having spent the winter indoors. This milk is rich and produces a mild-flavored and creamy cheese; [1] [2] Cheese made from milk produced by cows indoors is called hooikaas, "hay cheese".
A brand of cheese. Morski Mild, semi-soft cheese made from pasteurized cow's milk. Melts well, often used as a table cheese. Oscypek: Made exclusively in the Tatra Mountains region of Poland. Smoked sheep milk cheese, there is also a smaller form called redykołka, known as the 'younger sister' of oscypek. Przeworski
Maaslander is a brand name for a Gouda, semihard cheese from the family Westland aka Westland Cheese Specialties BV, located at Huizen, the Netherlands. Maaslander is one of the first Dutch cheese brands, and it is a protected designation of origin. Including the green and yellow stripes, and also the name lander.
Mimolette is a cheese traditionally produced around the city of Lille, France. In France it is also known as Boule de Lille after its city of origin, [1] or vieux Hollande because it was originally inspired by the Dutch Edam cheese. [2]
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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. The cheese ...