Dutch cheeseThough in the Netherlands the history of cheesemaking goes back to at least 200 BC, it wasn’t until the Middle Ages that the Dutch would evolve into a nation of cheese lovers. The newly reclaimed, damp grasslands proved to be exceptionally suitable for cattle rearing, and by the dawn of the Golden Age, cheese from leading market towns such as Edam and Gouda (pronounced HOW-dah, not GOO-dah) had become an important pillar of the country’s economy. In fact, during the first two decades of the 17th century, traditional Dutch cheeses were even depicted—usually cut open to display all their textural allure—in many still life masterpieces, including Clara Peeters’ Still Life with Cheeses, Almonds, and Pretzels (1615).

The country is immensely proud of its cheeses, and rightly so. But it isn’t just the Dutch who are enamored with the wide variety of consistencies, aromas, and flavor profiles—from the buttery richness of jonge kaas (young cheese) to the crumbling texture and citrusy notes of an aged komijnekaas (cumin cheese). The Netherlands is the world’s second-largest cheese exporting country (even before France), and the wax-coated wheels are as much a national icon as tulips and windmills. It’s no wonder that many tourists eagerly visit the historic markets, go on cheese tours, and make sure to take home a wedge or two as edible souvenirs. 

During the past few decades, however, a new generation of cheesemakers has been looking abroad and making it clear that there’s more to Dutch cheese than its emblematic offerings. 

Read the full article, published in Culture, here:Innovation2023_DutchCheesesFeature (1) (3)