Dutch cheeses Dutch cheeses Edam is a Dutch cheese that is traditionally sold as spheres with pale yellow interior and a coat of red or yellow paraffin. It is named after the Edam-Volendam municipality in the province of North Holland. Edam coated with black wax rather than the usual red or yellow has aged for at least 17 weeks. It is also popular in the Nordic countries. ...more on Wikipedia about "Edam (cheese)"
Gouda is a yellowish Dutch cheese named after the city of Gouda. The cheese is made from cow's milk that is cultured and heated up until the curds separate from the whey. About ten percent of the mixture is curds which are pressed into circular moulds for a couple of hours. The moulds give the cheese its traditional shape. Next, the cheese is soaked in a brine solution which gives the cheese its rind and improves the taste. After the salt soaks in, the cheese is then dried for a couple of days before being coated to prevent it from drying out. The cheese then ages for at least a couple of weeks before it is ready to be eaten. The term "Gouda" is now a generic name, and not restricted to products of Dutch origin. ...more on Wikipedia about "Gouda (cheese)"
Leerdammer is a Dutch semi-hard cheese made from cow's milk. It has a creamy white flesh similar in appearance and flavor to Emmental. It has a sweet and somewhat nutty flavor that becomes more pronounced with age. This cheese can be served cold as an appetizer, a snack, a sandwich cheese, or as a breakfast cheese with meats or bread. It also can be baked and grilled, as it melts nicely to complement a variety of food dishes. ...more on Wikipedia about "Leerdammer (cheese)"
Leyden cheese, which is also known as Komijnekaas or Leidsekaas in Dutch, is a spiced cheese made in the Netherlands from partly skimmed cow's milk to which color is added. ...more on Wikipedia about "Leyden cheese"
Roomano is a hard Gouda-like cheese from The Netherlands. The major difference from Gouda is the percentage of butterfat in the cheese, Gouda contains 48% butterfat or more; Roomano contains 47.99% butterfat or less. It is made from cow's milk, and is typically aged for four or more years. The cheese's flavor is very complex, salty and sweet with hints of butterscotch or toffee. It pairs well with aged sherries, port or Belgian-style ales. Roomano is a rare cheese to find, even in The Netherlands. It is often confused with the Italian cheese Romano. ...more on Wikipedia about "Roomano"
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