There are few images more iconically Dutch than a cyclist pedaling past a green meadow dotted with black-and-white cows. At Yellow Bike, we see this every day on our countryside tours. But those cows aren’t just scenery; they are the engines behind one of the Netherlands’ most famous exports: cheese.
If you have only ever tasted “Gouda” from a supermarket aisle back home, prepare your taste buds. Real Dutch cheese is a world of complex flavors, varying textures, and centuries of tradition. Whether you are planning a visit to Amsterdam or just curious about what makes Dutch dairy so special, this guide will explain everything you need to know about Dutch cheeses.
Planning your trip dates, too? Check our guide on the best season to visit Amsterdam.
The Big Two: Gouda and Edam
When people say “Dutch cheese,” they usually mean one of these two. However, there is often confusion about what actually separates them.
Gouda (Goudse Kaas)
Gouda accounts for the vast majority of Dutch cheese production. Contrary to popular belief, “Gouda” is not a protected name for the cheese itself, but rather a style of cheesemaking. This means cheese made in the Gouda style can come from anywhere in the world.
However, “Gouda Holland” is a protected geographical indication (PGI). If you see this stamp, you know the cheese was made in the Netherlands from Dutch cows. (Lees hier meer over de officiële EU-bescherming van Gouda Holland (PGI).)
- Shape: Typically a large, flat wheel (think of a wagon wheel).
- Fat Content: 48% fat in dry matter (48+). This makes it creamy and rich.
- Flavor Profile: Varies wildly by age (see below), but generally rich, buttery, and slightly sweet.
Edam (Edammer Kaas)
Edam is the runner-up in fame but distinct in character. It is traditionally associated with the town of Edam, just north of Amsterdam.
- Shape: Almost always a small, round sphere. For export, it is famously coated in red wax.
- Fat Content: 40% fat in dry matter (40+). Because it is made with semi-skimmed milk, it is lighter and drier than Gouda.
- Flavor Profile: Milder, slightly salty, and nutty. It doesn’t melt as easily as Gouda, making it great for slicing.
It’s All About the Age: Jong vs. Oud
In a Dutch cheese shop (kaaswinkel), you won’t just see “Gouda.” You will see a spectrum of names indicating the age of the cheese. The aging process determines the texture and intensity of the flavor.
As cheese ages, it loses moisture. A young cheese is soft and creamy; an old cheese is hard, crumbly, and contains visible salt crystals (which provide a delightful crunch).
| Dutch Name | English Translation | Aging Time | Flavor & Texture |
|---|---|---|---|
| Jong | Young | 4 weeks | Very soft, mild, milky. Melts perfectly. |
| Jong Belegen | Young Matured | 8-10 weeks | Still creamy but with a bit more bite. |
| Belegen | Matured | 16-18 weeks | The standard “tasty” cheese. Firm but sliceable. |
| Extra Belegen | Extra Matured | 7-8 months | Nutty, spicy notes begin to appear. |
| Oud | Old | 10-12 months | Hard, crumbly, strong, and spicy. |
| Overjarig | Over-aged | 18+ months | Very hard, crystallised, intense caramel/butterscotch notes. |
Beyond Gouda: Other Varieties to Try
While Gouda reigns supreme, don’t leave the Netherlands without trying these unique varieties. You can find many of these at the markets we visit on our city tours- here’s our main guide to Amsterdam by Bike.
1. Leiden Cheese (Leidse Kaas)
Recognizable by its label with the crossed keys of the city of Leiden. This is a dry, low-fat cheese (20+ to 40+) studded with cumin seeds. The cumin gives it a distinct savory, spicy kick that pairs beautifully with a cold Dutch beer.
2. Maasdam
Created to compete with Swiss Emmental, Maasdam is famous for its large holes (eyes). The holes are created by gas-forming bacteria during the ripening process. It has a sweet, nutty flavor and a domed shape.
3. Nagelkaas (Clove Cheese)
Originating from the northern province of Friesland, this cheese is made with cloves (kruidnagel) and cumin. It has a sharp, warm, aromatic flavor that is very distinctive. It’s an acquired taste for some, but a favorite for many locals.
4. Geitenkaas (Goat Cheese)
Dutch goat cheese is world-class. Unlike the soft, spreadable French chèvre, Dutch goat cheese is often made in the style of Gouda – hard, sliced, and aged. An aged goat cheese is stark white, incredibly crumbly, and has a tangy, intense flavor that is absolutely delicious.
Farmer’s Cheese (Boerenkaas)
If you want the “real deal,” look for Boerenkaas. By law, this cheese must be made on a farm using raw (unpasteurized) milk from the farmer’s own herd.
Want to dive deeper into how official quality labels work in Europe? The European Commission clearly explains the difference between protected regional products (like PGI/PDO) and other protected quality schemes. Lees hier meer: Geographical indications & quality schemes explained (EU).
Factory cheese is pasteurized, which kills bacteria but also neutralizes some subtle flavor nuances. Boerenkaas is richer, spicier, and more unpredictable in the best way possible. It is the artisan sourdough bread of the cheese world.
On a Bike Tour
The best cheese tastes even better after a ride. On Yellow Bike’s Countryside Bike Tour, we cycle out of the city, towards the Wetlands. You’ll see the polders (reclaimed land) where the cows graze and for cheese lovers, we can add a cheese stop!
Best Places to Experience Cheese in the Netherlands
The Traditional Cheese Markets
While mostly theatrical reenactments today, the cheese markets are a wonderful cultural experience. Porters in white suits and colored straw hats run carrying heavy berries of cheese on wooden barrows.
- Alkmaar: The most famous market, held on Friday mornings (April–September). (Check the official season dates and times via the Alkmaar Cheese Market website.)
- Gouda: Held on Thursday mornings (April–August).
- Edam: Held on Wednesday mornings (July–August).
In Amsterdam
Avoid the tourist traps selling overpriced, vacuum-packed cheese in the main shopping streets. Instead, visit a specialist cheesemonger like De Kaaskamer in the Jordaan or visit the Albert Cuypmarkt.
Need more inspiration for where to go (and what locals actually do)? Read our local recommendations in Amsterdam.
If you’re cycling in and around Amsterdam for the first time, it helps to know the basics – see our guide to cycling rules in the Netherlands.
How to Eat Cheese Like a Local
Here is a final tip for your visit: Dutch people rarely eat cheese on crackers. We eat it on a sandwich (broodje kaas) for lunch with a glass of milk, or cubed (blokjes kaas) with mustard as a snack alongside a beer or wine in the late afternoon (borrel).
Want to combine cheese tasting with exploring Amsterdam on a budget? Here are 10 free things to do in Amsterdam.
rReady to taste the Netherlands? Rent a Yellow Bike or join one of our guided tours to explore the beautiful landscapes that make this delicious dairy possible.