Cheese is one of the oldest food products, and its appearance in the human diet is associated with the domestication of sheep. It happened around the VIII millennium BC. This food product is produced both from milk and by melting non-dairy products. The Netherlands are the largest world exporter, and therefore we will present the varieties of Dutch cheese, and choose the best of them.
Historical excursion
Before presenting the best varieties of Dutch cheeses, we turn over the pages of history.
Dutch cheese makers, most likely, borrowed the recipe for cheese production from the culinary specialists of the Ancient World. But students in all respects surpassed their teachers. In the Middle Ages, Dutch cheese makers constantly experimented, adding ingredients, changing the terms of the sourdough, using milk from different parts of the country.
In the XVII century, the Dutch offered the Europeans a new product - great cheese. Today, the Netherlands sells various types of cheese to the countries of Europe and the world in the amount of more than 70 million euros. The recipe is kept in strict confidence, so it will not work to repeat the culinary masterpieces of the Dutch cheese makers. That is why in our article about 10 types of elite cheeses, we deliberately did not include Dutch varieties, because this is the subject of a separate discussion.
1
Edamer
The cheese got its name in the city of Edam, where it was first prepared. It was popular among European gourmets of the XVII-XVIII centuries, and in quality it was not inferior to the French and Italian counterparts.
Previously, it was made from milk, but now Edam is made from pasteurized milk. For different types, milk of different fat content is needed, and to obtain hardness for two months it is aged on wooden racks.
The result is an irregularly shaped cheese head. It belongs to semi-solid grades, and therefore the cheese melts well. It has a slightly nutty flavor, and the enchanting aroma only intensifies over time.
2
Gouda
The cheese makers of the town of Gouda began to prepare their cheese from cow's milk, achieving a fat content of 48-52%. Cheese is so fond of connoisseurs that already in the 19th century they began to produce it in cheese factories throughout the country.
Withstand it up to 9 months, and the shape is a medium-sized circle. At a "young" age it has a delicate creamy taste, and hardens with age.
Food lovers love the Dutch Master variety, aged in raw cellars for more than 1 year. Gouda is not a separate trademark, but TM Noord-Hollandse Gouda is registered in the European Union.
3
Maasdam
On the third line in terms of quality and popularity, the editors of most-beauty.ru place Maasdam cheese of natural ripening. In time, he appeared a little later, but immediately found his connoisseurs of sophistication and taste.
Peter I, visiting Holland, praised its taste, and was also surprised at the size and number of holes in it. "Eyes" appear during fermentation, during the movement of bacteria. Has a sweetish-nutty flavor, and ripens faster than others, only within a month.
It was the holes that became the recognizable feature of Dutch cheese. "Maasdam" is soft due to its high moisture content, and tastes like the best varieties of Swiss cheese makers.
4
Bemster
Dutch peasant cheese is made according to an ancient recipe, without the use of modern technology. It is still boiled from natural milk without any processing. Therefore, it has a characteristic flavor with the aroma of meadow herbs.
Almost not exported from the country, but immediately fell in love with the Dutch themselves. Bemster hails from the northern expanses of the country, where there are a large number of pastures, as well as a special composition of soils in which blue clay is present.
The soil and the proximity of the sea led to a special set of elements in the herbs, because the cheese is sweet and soft. Culinary experts suggest using it separately from other products. This is the only way to appreciate its refined taste, and dry red wine is the best drink for such cheese.
5
Leiden
A spicy variety of Dutch cheese is produced in the city of the same name, and skimmed milk is used as the main ingredient.
Semi-solid, with the addition of caraway seeds and other seasonings, it quickly became the main course on the Dutch table. Over time, Europeans tried it, and "Leiden" began to be exported to Europe and the countries of the New World.
Experts note that this is a variety for an amateur, since there are many seasonings in it. When visiting a supermarket to purchase this variety, customers pronounce the word “komijnekaas”, which means “caraway”.
6
Burenkas
One of the varieties of "Guad" is made from unpasteurized milk only at small farming firms. It is a record holder for ripening time; it lasts from 18 to 24 months.
Over time, the pressed head of Burenkaas is covered with a brown-orange crust, and some species can withstand more than four years. In its notes you can feel the nutty flavor and a light finish of espresso.
By the way, you can read about the most useful nuts for men's health in this article.
The long ripening period of Burenkaas cheese eliminates excessive harshness and also makes it exquisite. It was invented by one of the farmers, filed a patent, and then revealed the secret of the recipe. Now it is produced by cheese factories in different parts of Holland, strictly adhering to the original recipe and technology of fermentation and aging.
By the way, on most-beauty.ru there is an interesting article about the most beautiful cities in the Netherlands.
7
Old dutch master
The top-quality branded product from the Frico cheese range has a rich aroma and a rather piquant creamy taste. Highly appreciated by gourmets in different countries of our planet.
As for food, he has a glorious history. He indulged in his taste members of the royal family, was a frequent guest at knights' feasts, and also accompanied great sailors and explorers, served as food for monks in their cells.
"Old Dutchman" is a repeated winner of food exhibitions and a laureate of international cheese festivals. In 2004, in Wisconsin, America, he was awarded the title of World Champion.
8
King of Cheese Old Amsterdam
The most titled of Dutch cheeses has rightfully received a royal label. For centuries, Westland cheese makers have kept secret recipes and manufacturing techniques.
Everyone knows only one thing, they use raw milk for its preparation, and he languishes on shelves for up to 18 months. The main secret carefully guarded is in its leaven. Only the manufacturer knows her. The taste contains nutty and caramel notes, and the product itself is soft with a granular structure.
In European restaurants, so that visitors appreciate the taste and feel the aroma of “Old Amsterdam” pistachios, fresh fruits or figs are served to it. It goes well with dry red or white wine.
Museum in Amsterdam
The Dutch love cheese so much that they created a special museum in the capital of their homeland, Amsterdam, about the main attractions of which you can find on our site most-beauty.ru.
The expositions show the history of cheese making in this European country, and in special rooms you can taste different varieties of cheeses. In the cellars of the museum you can also observe the production process and racks where cheeses are aged.
At the exit, you can purchase any variety at a lower price than in a supermarket. In addition, the purchase will be placed in a company package in memory of a visit to the museum.
Speaking of cheese, the phrase from Leonid Filatov’s fairy tale is recalled: “Serve the Dutch cheese - the one that is all of the holes ...”. So, which cheese is better, Russian or Dutch is for everyone to decide, but the fact that Adyghe cheese is among the world leaders in quality, nutrition and usefulness is a well-known fact.
Do you find these cheese heads attractive too?
Article author: Valery Skiba