The taste of Dutch cheese depends largely on the degree of aging. She, in turn, can make the product salty, sweet, sour or neutral. And how useful is it? Are there any harmful qualities? And how many calories are in dutch cheese? Read the answers to all these questions in the article.

General characteristics of the product

Cheese is made on the basis of cheese milk, bacteria and enzymes. The latter contribute to the folding of milk protein.

Dutch cheese has a sufficient amount of extractive elements. They stimulate appetite, and also prepare the gastrointestinal tract for active work. Read more about the beneficial and harmful properties of this product below.

About calories

Cheese is considered to be quite a nutritious food. 100 g contains about 330 kcal. The same weight accounts for 24 g of protein, 23 g of fat and 4 g of carbohydrates.

Cheese, which is made according to the requirements of GOST, must have hard and even rinds without damage.

What is useful hard Dutch cheese?

First of all, it helps to speed up the process of absorption of carbohydrates and normalizes blood sugar levels. Dutch cheese is highly nutritious. Because of this, it can be used to recover from mental and strong physical exertion.

Secondly, it contains calcium and phosphorus. They are good for hair, nails, bones, as well as muscle tissue. Potassium in the composition of Dutch cheese has a positive effect on the state of blood vessels and the heart. And thanks to such a mineral as sodium, the water balance in the body is maintained.

What is the harm of the product?

Dutch cheese, as you can see, has a lot of advantages. But it is worth mentioning the negative side of this product.

So, as mentioned, cheese is characterized by high calorie content and fat content. For this reason, it should not be consumed by those who have problems with the functioning of the gallbladder and liver. It should also be avoided by people who are overweight.

Eating Dutch cheese with a stomach and intestinal ulcer is also not worth it. Some people have an allergic reaction to Dutch cheese. This is explained by individual intolerance to certain components, for example, milk protein. If this happens, you should take an antihistamine.

How to choose the right cheese?

When buying a product, you should pay attention to the color of the head. Natural cheese is always yellowish or white. But at the same time, the color should be uniform. The bright yellow color of the product indicates the presence of a dye in it.

If there are cracks in the crust, then you should not purchase such a product. Because mold bacteria can accumulate in them.

Also, there should be no oily secretions on the surface and cut of the product. This suggests that the cheese was stored incorrectly.

About the chemical composition of the product

It should be noted that it contains a large amount of vitamins such as A, E, B1, B2, B6, B12, C, B5 and nicotinic acid. In addition, the composition of Dutch cheese also includes macronutrients: potassium, calcium, phosphorus, magnesium and sodium. Also, this product is rich in trace elements: zinc, copper, manganese and iron.

If a person consumes about 200 g of cheese per day, he will receive all the necessary nutrients that are so necessary for his body.

But do not overdo it with the use of this product in food. Since the concentration of salt in cheese exceeds all acceptable levels.

About product varieties

In order to understand the fat content of Dutch cheese, one should turn to its diversity. There are several types. This product belongs to the category of hard cheeses. And, according to it, it can be divided into fresh, cut, soft, hard and semi-hard. Cheeses of this type are made in an oval shape. The mass fraction of fat on dry matter is 45%.

One of the most common and best known types of Dutch cheese is Gouda. It is made from cow's milk. And its fat content is about 50%. This product has a mild creamy taste.

The next type, burenkass, is made from unpasteurized milk. As a rule, the head of this product is covered with an orange crust, and the flesh has a flaxen color. This cheese has interesting taste qualities: it has an amazing nutty aftertaste. And, of course, the older the product, the more refined it is. Unfortunately, most of this type of cheese remains in the Netherlands. Only a small part of the product is exported.

Leerdam is also a type of Dutch cheese and is produced in the Netherlands. In terms of taste, it is very similar to gouda. However, manufacturers claim that it also has a nutty flavor. This product is supplied in large heads, each of which weighs about 11 kg.

Edam is a semi-hard cheese. It is made in spherical heads. Its price category is considered average. The smell of the product intensifies as it matures. It differs from other species in its sweetish and delicate taste with hints of walnut. A mature edamer has a dry and intense flavor. This product is produced on the basis of pasteurized milk. The fat content of cheese is about 47%.

Most likely, you have often met a product with large eyes on store shelves, which is called maasdam. It is famous for its delicate nutty taste. This product is the most popular among other types of cheese. The formation of eyes occurs during the manufacturing process. This is explained by the fermentation process and the effect of gas on the pulp. The diameter of these eyes is 3 cm. Due to fermentation, the cheese acquires a peculiar flavor. It is worth noting that the ripening period for this product is the shortest. It is one month.

Another type of cheese that is very similar in taste to gouda is roomano. These two products differ from each other in manufacturing technology. This is how pasteurization is used for roomano. Its fat content is more than 49%, and in Gouda this figure is much less. Also, this type of cheese is characterized by toffee aftertaste.

Edam

Edam cheese is the most famous in the world. The heads intended for export are covered with a bright red shell, for domestic use - yellow, but for gourmets there is a special cheese - in a black shell, and, once in Amsterdam, it’s a sin not to try such a delicacy.

Gouda

The second line of the rating is occupied by Gouda - there is no corner in the world where she has not penetrated. However, local connoisseurs prefer it smoked. This Gouda lasts longer, and it's more fun with beer. That is why this particular variety should be tasted in the homeland of cheeses - after all, it cannot be found anywhere else.

Maasdam

Fans of Swiss Emmental cheese will appreciate the local Maasdam. It was created precisely as a competitor to the Swiss delicacy. Taste qualities and impeccable consistency put Maasdam on a par with the best achievements of cheese makers of all times and peoples. By the way, Leerdam is not a different kind of cheese, but the same Maasdam, only in profile.

Leiden cheese

Fans of cheeses with spices should definitely try the Leiden cheese. Firstly, it is a 100% dietary product - it is made from skimmed milk. And secondly, additives from cumin and other aromatic herbs give it a unique taste. Often it is indicated on the label as “caraway cheese”, komijnekaas.

Blau Claver

Blue cheeses are the prerogative of the French, but the natives are capable of such delights. For example, Blauw Klaver is distinguished by a blue rind that does not need to be cut off - it is completely edible, or Doruvael is a cheese with red mold, sharper, somewhat close to Roquefort. Goat cheese is also produced here, although it is not as popular as traditional hard cheeses. A gourmet tourist should pay attention to Chevret - this is a very light and pleasant snack.

The range is not limited to the varieties listed: some do not even have names, but cover the entire spectrum of tastes - from the most delicate to thick garlic.

How to taste cheeses?

When tasting cheeses, it is necessary to observe a certain ritual: white bread, fruits and, of course, wine are required - this is like a setting for a precious stone. And the presence of a stamp (brand) on each cheese head, where the country, variety and serial number is indicated, indicates that cheese is treated like a jewel here.

Where is the best place to buy Dutch cheese in Amsterdam

In Amsterdam itself, you can buy cheese in supermarkets.Albert Heijn, Dirk(near the Albert Cuyp market) or inHenri Willig. But the "temple" of cheese is located inDe Kaaskamer(Runstraat 7, The Canal Ring, Amsterdam). In this deli you will find 440 huge cheeses, as well as various types of breads, meats and pâtés. By noon, there is a huge queue for tasting. Amsterdam also hasCheese Museum. It is located at Prinsensgracht 112, 1015 EA Amsterdam.

Here you will be told about the preparation of the product and they will give you a try, and you can buy it. In fact, this is also a store, but with additional bonuses.

Bon Appetit!

Finally we got to the traditional Dutch Miracle - Cheese! It seems to us that everyone has heard about Edam, Gouda, Maasdam ... These are all originally Dutch cheeses that have won love and respect not only from local residents, but throughout the world. Dutch cheese- this is a real brand, probably, it can only be compared with the fame of Belgian chocolate, Swiss watches, French champagne, etc.

By the way, various manufacturers actively use this: we think that you have seen a cheese called “Dutch” in stores (albeit made somewhere in our blue-eyed ... And this is far from the worst option!)

Of course, before the trip, we thoroughly prepared - after all, we simply could not miss the opportunity to learn more, and most importantly, try the legendary Dutch cheese. In this post, we will briefly talk about the history of cheese, the recipe for its popularity in the Netherlands, we will dwell on the most famous varieties of Dutch cheese, we will try to explain our emotions that arose after tasting, and of course we will give a number of useful tips!

Well?! Let's roll!

So, what is “Cheese”, who invented it and how is it made?

Cheese is a dairy product obtained by using milk-clotting enzymes and lactic acid bacteria or by melting various dairy products (eg cottage cheese). In general, the Russian and Belarusian word "cheese" really came from "raw", in the Netherlands - look for the word " Kaas", which comes from the Latin "Caseus" - cheese)).

The technology for making cheese is so simple that historians believe that it appeared in primitive times. They say that the birthplace of cheese is the Middle East.

It was there that the nomads tried to maximize the shelf life of dairy products (originally by curdling). But over time, the nomads noticed that if milk was in bags from goat or sheep stomachs (it was there that milk was combined with a special gastric enzyme), then a new product was obtained that “ripened” longer, but at the same time acquired the ability to retain its properties for a long time and not spoil. By the way, for example, in the markets of Baku you can still find cheese sold in goat/sheep skin bags…

Taking into account the peculiarities of the life and way of life of the ancient peoples, new and new cheese recipes appeared - Greek cheeses from the island of Demos, Roman "moon" cheeses, etc. are known. They say that in the laws of King Hammurabi, cheese is mentioned as the main component of the daily diet - along with bread and beer. And during the period of the Roman Empire, during campaigns in Gaul, Caesar's troops, along with treasures, collected local cheese, which went under the hammer in Rome for fabulous money!

The golden time of cheese making is associated precisely with medieval. It was then that the monks (as the most progressive of people) began the process of finding the perfect cheese and its production (first for themselves, and then for sale). It is believed that it was at that time that cheese and wine (and for Belgium and the Netherlands - beer) became inseparable. Interestingly, during the Renaissance, cheese was even called a harmful product (perhaps because of its ability to be addictive, more on that below).

However, already in the 18th and 19th centuries, active industrial production of cheese began, which is developing every year!

You probably want to know Why is Dutch cheese considered the reference in the world? Again, the origins are to be found in history of cheese:

The Dutch in cheese making inherited the experience of the masters of ancient Rome. Taking into account the local specifics of raw materials and traditions, we have improved the existing recipes and the process of making cheese. Initially, peasants prepared cheese: for themselves and for sale. As a result of the development of commodity-money relations in Holland, specialized cheese markets appeared in the towns of Haarlem, Deiden, Alkmaar and Oudevater. According to history, in the Middle Ages, cheese was even considered the currency of account within the Netherlands.

Cheese making has received a new round of development in connection with the development of … fleet and seafaring! Suddenly?! And there is logic in this: sailors in search of a “better life” (and for work purposes) went on weekly or even annual voyages. Strong and healthy men need good high-calorie and healthy food, ideally it should be stored for a long time and not deteriorate ... And then the cheese came in handy! A convenient form that allows you to increase the shelf life, moreover, every day the taste of the cheese became only "richer". About the usefulness and calorie content in general, you can not explain! The perfect find for a sailor!

In addition to "self-feeding" during trading expeditions, cheese was actively sold all over the world! And since the Netherlands was a powerful trading and maritime power, a lot of cheese was needed, and then a real “race” began in order to create the best of the best cheese (competition and nothing more)!

As a result of cheese battles, the real champions became known to the whole world - the best among the best:Gouda, Adam And Maasdam! In addition to these, the Netherlands produces many more excellent local varieties of cheese (such a variety can apparently be compared only with the number of varieties of Belgian beer (about it very soon in a special post)!

So, briefly about the best:

1.Edam (Edammer)(the name comes from the name of the town, north of Amsterdam) is a semi-hard traditional Dutch cheese. "Edam" was already known in the 17th century. Made from cow's milk. The structure is very dense, as a rule, has a lighter shade than Gouda. Its taste is slightly nutty, and the aroma intensifies as it ripens. Unripe (young) "Edam" is mild, slightly sweet, with a nutty flavor. Ripe Edam is drier and saltier. The ripening period of "Edam" is from 1 to 10 months. Ideally round heads of "Edam", made for local use - covered with a yellow shell, for export - red.

The most popular is the unseasoned version of "Edam" - it is very gentle, soft and if you put it in your mouth, it will melt, leaving a rich creamy aftertaste. Mmm..

2.Gouda(the name is also associated with the name of the town) was already known in the 6th century. "Gouda" - from tender and soft, nutty, to richly spicy. Made from cow's milk. It has a rich and even light yellow color with small holes throughout the area. Today, numerous cheese dairies around the world make it according to the original Dutch recipe. The more the cheese matures, the more pronounced its aroma and it becomes drier. Gouda ripens from 1 to 36 months. By the way, the production of "Gouda" is the largest share of the total industrial production of cheese products (and not only in Holland).

"Gouda" is often used as a basis for various culinary experiments: for example, smoked "Gouda", consumed exclusively with cold beer; cheese with cumin, herbs, mustard and pepper. Read on and find out where to try a wide variety of cheese variations.

3.Maasdam- and finally, the last representative of the Great Dutch Cheese Three. Cheese that originated in a town on the river Meuse; which is represented by everyone with the word "Cheese": the owner of the yellow color and huge holes is Maasdam! The youngest of these cheeses (its production began only in the 20th century). It has a unique sweet aroma. An interesting fact is that initially Maasdam looks the same as Gouda and Edam, however, in the process of ripening, the cheese takes on a completely different shape (becomes the owner of luxurious cavities - cheese holes). And this happens because of the gases that appear inside the cheese during fermentation.

By the way, the maturation process of Maasdam is very short (therefore, it is considered young) only from 1 to 3 months. Someone will say that Maasdam is a Dutch copy of the Swiss Emmental, this is only partly true. The advantages of Maasdam compared to Emmental are its availability (production is faster and less expensive) and, of course, a mild and delicate sweetish taste.

So, lovers of the original fragrance should try Leiden cheese, made from skimmed milk with the addition of cumin and other aromatic herbs that give the cheese a unique taste (sometimes they write on the labels komijnekaas(caraway cheese).

Connoisseurs blue cheese can appreciate the Dutch "Blauw Klaver"(Blau Claver) or Doruvael(Doruvael). "Blauw Klaver" as the name suggests, it has a "blue rind" that is edible and gives the cheese a piquant flavor.

Doruvael- cheese with red mold, the taste is sharper. They say that because special sterility is required to work with the red bacteria that produce this mold, at the moment only one farm in the Netherlands has permission to make such cheese.

Now we will try to describe our impressions of the cheese products that we were lucky to try when visiting Holland:

"Oude Graht"

"Oude Graht" (a traditional cheese that we found in Utrecht, the name of the cheese comes from the name of the central water channel of Utrecht).

We tried this cheese quite by accident in the first city of our travels. It was bought in a small cheese shop "Pakhuis Utrecht" not far from the center (Lijnmarkt 6, 3511 KH Utrecht). Irisha luckily confused the only Dutch cheese she had heard of "Old Amsterdam" with "Oude Graht" which is why we took it)). We won’t paint anything, we’ll just say that in order to buy a piece of Oude Graht cheese head (the nearest city where you could buy the original Utrecht Oude Graht). "Oude Graht" is very good and, in our opinion, ideal: it is a very aged cheese, but at the same time it has a sweetish milky aroma inherent in young cheeses. Looking at its surface, you can see small dots (blotches), which indicate long-term maturation. It turns out cheese - 2 in 1 (like hard, but with the aroma of sweet cream). Production of "Oude Graht" began in 1908 and continues to this day according to the old recipe, based on milk supplied by local farms. The ripening period of the cheese is about 14 months!

Oude Graht has its own website http://www.oudegrachtkaas.nl/, where you can find out where the cheese is sold and even walk around the factory online.

In fact, Old Amsterdam is a great hard cheese that cheese gourmets will love! Its distribution region is wider than "Oude Graht". So, we bought a piece of cheese in a regular hypermarket. By the way, Old Amsterdam is essentially a mature Gouda.

By the way, if you see cheese covered with black paraffin, then with a high degree of probability it can be argued that it is aged (ripe).

Cheese brand "Henri Willig"

Distinctive features of the Henri Willig network include the possibility of cheese tasting and a huge selection of different types of cheese. So, for example, you can easily try cow, sheep and goat cheese, which will be served with interesting ingredients. How do you like the combination cheese with pepper or garlic or herbs- standard? Then try - cheese with coconut or truffles or pesto! Henri Willig also makes smoked cheeses that the Dutch love to drink with beer. You can find both hard (mature) and soft (young) cheeses (baby). A convenient portioning format (small round heads) will allow you to easily transport the cheese directly to your table.

Cheese mix from the grocery market

Mixes like this are quite common in Dutch grocery stores. The set includes several cheeses of various types (by the way, each cheese is signed and is in a separate bag) and a jar of sweet jam (for example, pear). This option is very good for those who want to arrange a real cheese feast. Oddly enough, all the cheeses in this package were really tasty and unusual. A great move by sellers - try a “probe” of cheese and come back for it again!

Therefore, our advice is, if you are willing and ready for something new, buy such a mix and try it! By the way, in terms of the price tag, it really can be called a very budget option! So to speak, ask in the grocery stores of the Netherlands!)

You can ask us “So where to try Dutch cheese?” .
We give you a detailed answer. There are several ways to do this in the Netherlands:

.The civilized way - Tasting rooms(aka Tasting Room)

For example, here is the site of well-known institutions of this direction in Amsterdam: http://www.reypenaercheese.com/

Let's just say we ourselves were not in them, so we can't say anything good or bad. But if you believe the descriptions, then in a ceremonial setting you are offered several varieties of cheese, usually along with wine (which is selected for each cheese), and in the process of tasting, they tell you various interesting things (about the production of cheeses, about a particular type of cheese, etc. ). There are a large number of positive reviews about such establishments on the Internet, so if you want to “sit nicely” - we advise you to consider the option of tasting rooms. Please note that, as a rule, your participation must be booked in advance!

.Soulful Way - Food Markets

Cheese is a constant companion of any food markets in the Netherlands. If you are lucky enough to get to such events, do not miss the opportunity to taste the cheese! In the markets you can see the soul of the Dutch people, appreciate the unique cheese of small farms, bargain when buying a cheese head. What is not unimportant for budget tourists, as a rule, such a tasting option will not require additional investments from you)

An important point is the choice of date and time: markets are usually held on certain days of the week and have their own time limits, so you need to know in advance when you can get to food markets (information can be obtained from the global network - the Internet, guidebooks or local residents) .

By the way, the photo shows the famous food market of Rotterdam (Markthal), you can read about it in ours!

.Standard way - Cheese shops

Cheese before buying can be tasted not only in the Henri Willig chain (although it can be done there without contacting sales assistants). Cheese shops are interested in tourists trying and buying, and not only cheeses, but also various additions to them: for example, wines or kitchen utensils (special knives, cutting boards, etc.). Consultants will kindly help you choose the cheese you are looking for or make the perfect pair (cheese + wine).

No less relevant is the question “Where can you buy real Dutch cheese?”

Again, there are several options: most simple - in the food market, cheese is always there, but there can be problems with tasting and choosing varieties. For example, we bought the classic Gouda and Old Amsterdam in just such a non-specialized shop.

One of the most common food chains in the Netherlands where you can find cheese)

It is also not particularly difficult to find (especially in tourist cities) cheese shop where you can taste and pick up cheese for every taste and budget. This option is worth considering for cheese gourmets. By the way, as practice has shown, if you really liked the cheese and there is a desire to take it as a souvenir, it’s better to “not pull” and buy it right on the spot (especially in the case of constant movement), otherwise you may not find it in the next city ... (especially mature (hard) cheese, you don’t have to worry much, because at your request, sellers can easily seal the cheese in vacuum packaging, which, unfortunately, is not very common with us ...

The third option for a place to purchase cheese is food or specialty cheese markets. The advantages of such places have been described above. Sometimes you can try a unique cheese "hand made". So keep an eye on the market schedule! The best of all options is to buy cheese at the general food markets that locals go to: no tourist markup; high-quality cheese + the opportunity to see the life of ordinary citizens!

In conclusion, we only note that when choosing a souvenir from the Netherlands - put aside Chinese magnets, bells, klomps, or rather take more different good Dutch cheese, so that, being far from the Netherlands, some evening, cut the reference cheese into thin slices and remember great trip!

So, the obligatory part of this post can be called finished - you can not read it further)) Or you can read it to find out some, in our opinion, interesting facts and cheese news)

Cheese markets in the Netherlands

One of the types of entertainment for foreign tourists can be a visit to specialized cheese markets. In the towns Alkmaar, Gouda, Edam and Horn- there are historical copies of cheese markets that existed in the Middle Ages. Cheese markets are mostly performances for tourists, where cheese porters (kaasdragers) dressed in traditional costumes load cheese heads onto their stretchers (rockers - weighing at least 160 kg!) And run with them to the weight building. Cheese is checked for quality, weighed, evaluated and sold.

Despite the fact that the markets are aimed at attracting tourists, they still fulfill their original function as a point of sale for local farmers' cheese. If you plan to visit cheese markets, be sure to check their opening hours in advance!

The only limiting factor can be the lack and high cost of natural milk, given its consumption when making cheese ... So if you want your own cheese, it is advisable to have a farm or at least a "house in the village"!)

Summary: Summing up the post, I would like to note that Dutch cheese is a real attraction that every self-respecting tourist should not bypass when traveling in BeniLux! Cheese can be so different: hard or soft; salty, sweet, spicy; contain additional zest in the form of spices or amaze with its conciseness; be insanely expensive or very affordable; contain addictive substances and a bunch of useful vitamins and minerals ... Cheese will even help you learn history, organize a great festive evening and just have real fun! And if we talk about real Dutch cheese ...) Let's repeat the phrase from

GILLIS, Nicolas. The set table (1611, Private collection)

The peoples who lived on the territory of the modern Netherlands began to master the art of cheese making, adopting it from the Romans in the 1st century BC. e. At the same time, they did not become blind imitators, but creatively rethought the cheese idea. In addition to the desire for this, they had all the conditions: flat meadows were the best suited for cows, which were raised in these places at least from the 17th century BC. e. - in any case, the remains of cows found in the north of the Netherlands date back to this time. The main Dutch cheese makers were peasants who produced so much cheese that it was enough for the family and for sale. This is how markets for dairy products appeared: in 1266 - in Haarlem, in 1303 - Leiden, in 1326 - Audivatere, in 1365 - Alkmaar. In 1426, the profession of “cheesemaker” (caescoper) was first recorded in the Rotterdam trade books. And the cheese itself has become a kind of currency. It is known that Dutch sailors, for example, paid port taxes in cheese. Why not? This product practically did not deteriorate, its nutritional value was not subject to any doubt, in addition, it resembled gold in color, and coins in a round shape.

Artsen Peter (1508-1575). market scene

By the middle of the 17th century, only through one port in edame almost 500 tons of cheese were sold every year. By this time, this product finally and irrevocably entered the life of the Dutch. And from about the same moment, cheeses, and especially Edam and Gouda, began to wage an irreconcilable struggle for the title of "very very". In the cities, not only special markets appeared, but “Weight Houses” (Waaggebouw) - structures specially built for weighing cheese heads. Of course, now they, along with windmills, are rather a tribute to tradition - a cheese deal lasts a long time and looks more like a theater performance than a business venture. Judge for yourself: the buyer approaches the seller, meticulously examines the cheese heads, claps his hand on one of them and names his price. The seller, feigning extreme indignation, also slaps the cheese and names his price, of course, much higher. The discouraged buyer leaves, but soon returns with a new price, which is also rejected. Each hit on a cheese head means that the partners are getting closer and closer to an agreement: either the seller lowered the price, or the buyer raised it. In the end, the two sides agree and celebrate this affair with cheese. In order for the transaction to go through without fraud, the cheese is weighed in the "Weight". There, heavy cheese heads are carried on a stretcher by special people - cheese-bearers, who can be recognized by their white suits, indicating belonging to the guild of cheese-bearers. All of them are divided into four vems, the hallmarks of which are multi-colored hats. And, apparently, in order to diversify their work, they constantly compete with each other: which machine will transfer more cheese during the working day. The most famous market is located in Alkmaar, it operates according to the rules established in 1672 and is held every Friday from April to October.

Edam, named after the port town, is known abroad as the “visiting card” of the Netherlands, since more than half of it is exported. This cheese has been the main component of the prosperity of Edam since the Middle Ages. On April 16, 1526, the emperor granted the city the right to hold a weekly cheese market, and the prince William I of Orange made this right indefinite. So he thanked the inhabitants of Edam for the support they provided to the neighboring city of Alkmaar when he was besieged by the Spanish troops. Today, the inhabitants of Alkmaar continue to hold a ceremony dedicated to Edam cheese in their market: bearers bring yellow heads of edam and spread them all over the market area, which makes it golden.

Ideally round edama heads, made for local use, are covered with a yellow shell, for export - red. Real connoisseurs prefer both especially aged (from four months to one and a half years) Edam cheese, which is covered with a black film.

Bakelar Joachim (1530-1574). Marktplein, met op de achtergrond de geseling, Ecce homo en de kruisdraging

Edam production accounts for 27% of the total cheese production in the Netherlands. According to this indicator, it is second only to gouda(Gouda), the cheese preferred by the Dutch themselves. The volume of its sales in the "orange country" (by the way, that's what the Netherlands is called, because orange is the color of the ruling dynasty of Orange-Nassau) is approximately 50% of all cheeses. In addition to the usual gouda, the Dutch love smoked gouda with a delicious brown crust. It is especially good with beer. However, historically, gouda, like other cheeses, began to be smoked not because of taste, but for the sake of increasing shelf life.

Both leaders of Dutch cheesemaking are made from cow's milk, belong to the group of naturally aged cheeses and have been made for at least seven centuries. Compared to them, the third popular Dutch cheese is maasdam- just a baby: he was born in the 70s of the XX century. Dutch masters created it as a competitor to Swiss Emmental cheese. This cheese, also known as leerdam, is becoming a serious competitor to edama and gouda. He conquers the audience not only with his original taste, but also with giant holes.

Bakelar Joachim (1530-1574). Mercado

Starting from the 16th century, the Netherlands began to turn into the largest trading power in Europe. The Dutch East India Company, founded in 1602, became the world's first joint-stock company. Through it, merchants traded exotic goods coming from Japan, China and numerous Dutch colonies. The activities of the East India Company brought considerable profit to shareholders, but until 1644 they were paid in kind. This arrangement rendered an invaluable service to the Dutch cheese industry, since spices accounted for a significant part of these products. From the Moluccas to the Netherlands, merchants brought nutmeg (theft of which was punishable by death), from Asia Minor - anise, from India - black pepper, from Indonesia - cloves. The Dutch were not afraid of experiments and with a generous hand poured seasonings into the baths where the cheese mass rested. Over time, the Netherlands lost its colonies, but spiced cheeses remained. The most interesting thing is that with all the abundance of colonial spices, most of all the Dutch love cheese with cumin, for which you don’t have to go to distant lands at all - cumin, or cumin, has been growing in Northern Europe since ancient times. Fame received Leiden cheese, which is made from skimmed milk, adding cumin and less often chopped cloves to it. Sometimes this type of cheese is called so - komijnekaas, that is, "caraway cheese".

Bakelar Joachim (1530-1574). Marche aux volailles

Moldy cheeses are also the pride of Dutch cheesemaking. Although they are much less known in the world than French Roquefort, this does not detract from their merits. Despite the same soft texture as Roquefort, the taste of Dutch blue cheeses is completely different. They can be eaten with the crust that other moldy ones usually throw away. One of the types of moldy cheese is called - Blau Claver(Blauw Klaver), that is, "blue crust". In addition to cheeses with blue mold, cheeses with red mold on the crust are also produced, which are distinguished by an even more original, sharp taste, for example doruvael(Doruvael). Special sterility is required to work with the red bacteria that produce this mold, so at the moment only one farm in the Netherlands has permission to make doruwael.

The Dutch do not have special national technologies for making cheese. Pasteurized milk is poured into a container called a cheese bath, and a clotting agent is added to it (most often it is rennet, due to which the milk becomes thicker) and lactic acid bacteria, which ensure the conversion of lactose (milk sugar) into lactic (hydroxypropionic) acid. Cottage cheese obtained in this way is the main component of cheese. For hard cheeses, the resulting mass is crushed: the smaller the pieces are, the denser the future cheese will be. Sometimes at this stage, hot water is poured into the cheese bath - it washes the curd particles, making them lighter and more uniform.

Then the mass is heated to 35-55 degrees. Usually at the same time it is stirred so that the future cheese does not turn out to be grainy. Cheeses made with the bacteria Lactobacilli or Streptococci heat up even more because these bacteria tolerate high temperatures. If the cheese is made with herbs, spices or seasonings, these are added at this stage.

Then comes the turn of molding: the clot is compacted, if necessary, cut into pieces of a suitable size and laid out in special forms. Now excess liquid must be removed from the cheese mass - either under the influence of its own gravity, or under pressure. The stronger the pressure, the harder and drier the finished product will be. In Holland, as in Russia, the resulting cheese unit is called a head, although the shape of the cheese can be not only spherical, but also oval or in the form of cubes, wheels, parallelepipeds, tetrahedra.

Salt is added to almost all cheeses, not only for taste, but also to increase shelf life. This happens at different stages, depending on the variety: sometimes salt is combined with milk at the very beginning, in a cheese bath; some cheeses are sprinkled with salt when ready, or soaked for several days in saline. Also, coloring pigments, such as annatto, from the tropical plant Bixa orellana L. are added to the curd mass for making cheese from winter milk. This natural dye, like carotene, which cows get from summer grass, gives the cheese a pronounced yellow color.

Finally, it's time for maturation. Simply put, the cheese should “rest”, mature in a cool room specially designed for this. This process can take anywhere from a few days to several years.

For all types of cheeses, there is a stamp that is used to stamp each head. It shows the country of origin (Netherlands), the name of the cheese, the fat content in dry matter and the serial number. So by any cheese head you can always determine where, when and by whom it was made. This is the main guarantee of the quality of Dutch cheese.

Brekelenkam Querinh Geretts van (c.1622-1670). Interior with a man and a woman sitting by the fire

Artsen Peter (1508-1575). rural interior

Bloomart Hendrik (1601-1672). Lot and his daughters.

Jan Stan. Consequences of intemperance

Although the inhabitants of the Netherlands prefer simplicity and artlessness in everything, Dutch cheeses are quite suitable for organizing a “cheese ceremony”. True, this will require additional equipment. First of all - a cheese board of a round or rectangular shape. Marble is considered the best, but ordinary wood is fine. You will also need special cheese knives. There should be at least three of them: one with a long thin blade, it is designed for hard cheeses. The second is for soft cheeses, with a fork at the end and holes on the blade (they are made so that the cheese does not stick to the knife). Finally, the third - with a wide blade, for semi-soft cheeses.

The program of the "cheese ceremony" includes several varieties that demonstrate all the richness of the taste of the Dutch cheese palette. Minimum set: edam, gouda, maasdam, 1-2 blue cheeses (for example, Blau Claver), 1-2 spiced cheeses (for example, Leiden), goat cheese (for example, chevret).

Bread (white, like a French baguette) and fruits - pears, apples, grapes - are always served with cheeses. Some aesthetes prefer to eat cheese with honey. Chestnut is best suited for this. But the main partner of cheese is, of course, wine. Although Dutch wines exist, they are not very well known in our country (and in the world), so it is better to choose classic combinations. Dry white wines (for example, Sauvignon) or light Portuguese rose wines are recommended for goat cheese; Gouda goes well with Riesling, Edam with rich red wines such as Merlot and Cabernet. Dessert, sweet wines such as Sauternes are suitable for blue cheeses. In general, as the Dutch proverb says: "He who has cheese does not need dessert."

Clara Peeters (1589/94 Antwerp? - after 1657). Still life with cheese

Clara Peters. Still life with cheese, almonds and pretzels (1612-1615)

Clara Peters. Still life with Shellfish and Eggs

Schuten Floris Gerrits van (1590-c.1655). Breakfast

Schuten Floris Gerrits van (1590-c.1655). Still Life (Alte Pinakothek, Munich)

Schuten Floris Gerrits van (1590-c.1655). Still Life with Ham and Cheese (1640, Frans Halsmuseum, Haarlem)

Schuten Floris Gerrits van (1590-c.1655). Still life (Private collection)

Schuten Floris Gerrits van (1590-c.1655). Still-Life with glass, cheese, butter and cake

Schuten Floris Gerrits van. Still Life with Cheese, Candlestick and Smoking Accessories (Courtesy McNay Art Museum)

SON, Joris van (b. 1623, Antwerpen, d. 1667, Antwerpen) Still-Life with Cheese (1650, Palais des Archevêques, Tours)

Marten Boelema de Stomme (1611 Leeuwarden - 1664 Haarlem). Still life of a salt cellar, cheeses, bread and radishes London, (Private Collection Bonhams)

Pieter Claesz (Berchem 159697 - Haarlem 1660). Banquet with cheese and fruit

DIJCK, Floris Claesz van (b. 1575, Haarlem, d. 1651, Haarlem) Laid table with cheeses and fruit (1615, Rijksmuseum, Amsterdam)

DIJCK, Floris Claesz van. The set table (1622, Private collection)
Oil on wood, 100 x 135 cm

DIJCK, Floris Claesz van. Still Life with Fruit, Nuts and Cheese (1613, Frans Halsmuseum, Haarlem)

DIJCK, Floris Claesz van. Still life (1610, Private collection)

Jan van Kessel. Still Life with Facon de Venise Wineglass, Cheese

Kessel Jan van the Elder (c.1626-1679). Still life with cheese

The history of Dutch cheeses goes back over 4 centuries. It all started in the 17th century. - the time when Holland was a major trading country, and competed in this matter with England and France,. At that time, spices accounted for the main part of the country's trade turnover, and it was with them that Dutch cheese makers began to experiment. And it turned out so well for them that after two decades Dutch cheese became one of the most important trade positions of the country. Well, today we present to your attention the 10 most famous and “purebred” cheeses of Holland!
1

In the small Dutch Edam there is Edamer Harbor, after which this famous cheese was named. Ever since the 14th century. it competed with the best French and Italian cheeses. It is made from cow's milk with an exposure of 17 weeks, and then goes on sale in the form of an irregular ball. In recent years, Edamer has been popular in Europe, Russia, America and, of course, in Holland itself.

2

The classic "Dutch", Gouda cheese was known in Europe even before the time of the "Dutch Dawn". More than 700 years ago, its recipe was developed, and the cheese quickly gained popularity, began to be supplied in small quantities to many world powers. Ripening "Gouda" can last up to 9 months. And the cheese, ripening for more than a year, gets the name "Dutch Master" and is valued mainly only by gourmets for its unusual taste. Sold cheese in the form of a circle weighing 4.5 kg.

3

This cheese was mentioned, although not without criticism (the young Russian Tsar was surprised by the number of holes in the product), but, nevertheless, was valued very highly for its taste and quality. Compared to classic Dutch cheeses, Maasdam is cheaper and has a much shorter maturation time. Its difference is in a sharp, specific smell and, of course, in large round holes. The Maasdam recipe is over 300 years old, but this cheese has not lost its popularity.

4

This cheese is not so well-known in the wide circles of cheese lovers, but it is the national pride of Holland. Since the time of its invention (and this is approximately the 13th century), this cheese has won admirers around the world. The rich taste and smell conquers gourmets to this day, which is a rarity for cheeses. For example, in 2004 at the World Cheese Competition, "Old Dutch Master" became the winner in all categories simultaneously. What is it?

Almost unknown outside Holland, this cheese is very popular with the Dutch themselves. It is made from unprocessed cow's milk, but the details of production have been kept secret for several centuries. In North Holland, where the Bemster comes from, there are special pastures for cattle: the soil there is rich in "blue clay", and they are located on the very shore of the sea. This is one of the components of the secret of Bemster cheese.

6

The most recognizable form of this cheese is a pressed circle, and it was patented specifically for Burenkaas cheese. The process of its creation, like the recipe, was kept a secret for many years (as were the recipes of many other brands of cheese), but with the growth of its popularity around the world, the secrets were gradually revealed. Only raw, unpasteurized milk is used in its production. Experts say that thanks to this milk, the taste of cheese becomes unique.

7

In the village of Leiden, farmers have developed a new variety of cheese by adding a few spices. It was thanks to cumin, cloves and other ingredients that this cheese gained immense popularity first in Europe, and later in the world. The largest corporations bought the secret of Leiden cheese production, and today it is produced on an industrial scale for the whole world precisely according to the recipes of Dutch cheese makers.

8

This brand of cheese is one of the prime examples of Dutch craftsmanship. Thanks to the "red mold" that forms on the surface of this cheese, "Doruvael" has a special taste and unusual texture. Today, this cheese is also produced on an industrial scale and shipped all over the world. Although you should be careful here, since the noble mold "Doruvaela" is very easy to confuse with secondary mold, which is dangerous to health.

9

One of the "youngest" Dutch cheeses began to be produced on an industrial scale only in the second half of the 20th century. Cheese comes in five flavors that meet the requirements of both restaurateurs and ordinary consumers. The cheese is fatty and also peculiar in production. One head weighs 12 kg.

10

Today this cheese is considered French, but the “francs” themselves do not hide its Dutch roots. The second name of this peculiar cheese is "Lille Ball". The original recipe did not require it to mature to a solid state. Today in Holland, cheese makers keep it up to 2 years. The peculiarity of the production of this cheese is, attention, a small cheese mite and nematode worms! The first ones make small holes, and the second ones gnaw holes in the cheese ... All this gives the cheese a nutty-fruity aroma and a mustard taste.
According to most gourmets and cheese experts, Dutch cheeses pair wonderfully with lighter wines such as Beaujolais and Chinon. But if you have a bottle of Bordeaux or Burgundy at home, then the evening promises to be exquisite and unforgettable!