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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.
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".
Nagelkaas, also called Frisian Clove cheese, [1] is an unprotected name variant of kanterkaas, a Dutch cheese developed in the Friesland region of the Netherlands. It is a firm-textured gouda-style cheese made from skim pasteurized cow's milk. Its 23% butterfat content results in a mild flavor, which is augmented with the addition of cloves and ...
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.
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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 ...
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