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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.
Name Image Region Description Caravane cheese: The brand name of a camel milk cheese produced in Mauritania by Tiviski, [5] a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose.
One way to serve Limburger is the Limburger sandwich. After three months, when the cheese has ripened, it becomes spreadable. The cheese is often spread thick (more than 0.5 cm or 0.2 inch) on firm-textured 100% rye bread, with a large, thick slice of onion, and is typically served with strong black coffee or lager beer. Alternatively, chunks ...
Kanterkaas has a flat cylindrical shape. The edge between the side and the base is sharp, but rounded between the side and the top. Each cheese can weigh between 3 kg (6.6 lb) to 8.5 kg (19 lb). The cheese is made in two fat content categories: 20+ and 40+. 20+ Kanterkaas contains a minimum of 20% and a maximum of 25% of fat in the dry matter.
The cheese is dried for a few days before being coated with a yellow wax or plastic-like [citation needed] coating to prevent it from drying out. It is then aged, which hardens the cheese and develops its flavor. Dutch cheese makers generally use six gradations, or categories, to classify the cheese: Young cheese (4 weeks) Young matured (8–10 ...
This category contains articles related to cheese from the Netherlands. Pages in category "Dutch cheeses" The following 19 pages are in this category, out of 19 total
Danbo is a semi-soft, aged cow's milk cheese from Denmark.It was awarded (PGI) status under European Union law in 2017. [1]The cheese is typically aged between 12 and 52 weeks in rectangular blocks of 6 or 9 kg (13 or 20 lb), coated with a bacterial culture.