Holland

Edam

Edam is a cow’s milk cheese named after the town of Edam in the Netherlands.  It has a mild taste that is slightly salty and nutty with an ivory colored interior. Edam is recognizable in that its shape is sold in spheres with a coating of red or yellow wax. While it is similar to a younger version of Gouda, the major difference between the two is that Edam has a lower fat content. Edam has a fat content of 40% while Gouda has a fat content of 48%. This cheese was originally manufactured in its ball shapes because it stacked well for export. All exported Edam cheeses are coated with wax. The cheese that is sold domestically is rarely coated with wax with the exception of tourist season. The Edam wheels that are aged for at least 17 weeks are coated with black wax.

Country: Holland

Region: Edam-Volendam

Texture: Semi-Firm

Type of Milk: Cow

Aging Time: At least 1 month

Pasteurized: Yes

Ewephoria

Ewephoria is a pasteurized sheep milk Gouda style cheese from the Friesland region in Holland. It is made in the same way as a traditional Gouda but uses sheep's milk, sourced from a family owned farm, as opposed to cows milk. Through its aging, it develops a smooth, sweet and nutty flavor. There are two types of Ewephoria that are classified based on how long it ages:

  • Mature Ewephoria - Aged at least 4 months
  • Aged Ewephoria - Aged at least 9 months

 

Country: Holland
Region: Friesland (North)
Texture: Hard
Milk Type: Sheep
Age: 4-12 months
Pasteurized: Yes

Gouda

Gouda is a cows milk Dutch cheese named after the city of Gouda in Holland. It is the most popular cheese in Holland as it accounts for 60% of the countries cheese production.  Young Gouda cheeses are ivory colored, semi-soft in texture and have a sweet and nutty flavor. While the cheese ages, the pate becomes more gold in color and firmer in texture. Its flavor is richer and has pockets of salt crystals. The cheese is dipped in wax to prevent it from drying out.  This also stops the aging process that prevents the formation of mold when the cheese is stored. There are five classifications of this cheese that are determined based on its maturity:

  • Mild – aged 4 to 6 weeks
  • Medium – aged 8-12 weeks
  • Matured – aged 12 to 18 weeks
  • Aged – aged 6-12 months
  • Extra aged – aged more than 1 year

 

Country: Holland

Region: Gouda
Texture: Semi-soft to firm
Type of Milk: Cow
Aging Time: At least 4 weeks
Pasteurized: Both versions are available

 

Kokos

Kokos is a relatively new Gouda style cheese introduced to the cheese market. Made with pasteurized cow's milk and enriched with coconut cream, it is a semi-firm cheese with a nutty flavor and sweet coconut undertones. It is cooked and pressed to achieve a smooth consistency and rich flavor.

Country: Holland
Region: North Holland
Texture: Semi-Firm
Type of Milk: Cow
Aging Time: At least 2 Months
Pasteurized: Yes

Old Amsterdam

Old Amsterdam is an aged Gouda style cheese made from pasteurized cows milk. It is a Dutch cheese named after the capital city and the cheese is produced in the province of North Country in the west of the country. It is aged for approximately two years and regularly checked during the ripening process. It is a quality controlled cheese and can only be sold when the cheeses meet the criteria and therefore is labeled with with "Premier Grand Cru Classé". It has tiny salt crystals which form naturally and give added flavor and texture to the dense body. Old Amsterdam has an ivory colored pate with rich, nutty, robust flavor with hints of caramel and butterscotch and firm texture.

Country: Holland
Region: North Holland
Texture: Hard
Type of Milk: Cow
Aging Time: At least 24 months
Pasteurized: Yes 

Parrano

Parrano is a cow's milk Gouda style cheese from produced in the Netherlands. Made exclusively by one of the largest Dutch cheese companies, Uniekaas,  it is a firm cheese with a golden colored pate. Its flavor is somewhat mild and nutty with salty undertones and is marketed as a Dutch cheese with Italian influences. It is described as a balance between Gouda and Parmesan. There are three clasifications of this cheese:

  • Parrano Originale – Aged for 5 months
  • Parrano Robusto – Aged for 9 months
  • Parrano Olifesta – Aged for 5 months and blended with sun-dried tomatoes, Italian herbs, and olive oil


Parrano Originale is the most common version found in the United States.

Country: Holland
Region: Northern Holland
Texture: Firm
Type of Milk: Cow
Aging Time: At least 5 months
Pasteurized: Yes

Prima Donna

Prima Donna is a pasteurized, cow's milk cheese made in the style of a Dutch Gouda with lower butterfat.  Gouda requires 48% butterfat and Prima Donna cheeses are made with 45% butterfat. After 14-16 months of aging, the cheese is dipped in wax (to maintain its moisture) and wrapped in the famous reddish pink paper. It closely resembles the Old Amsterdam but it has the characteristics a younger version would possess. It is less sharp and maintains more moisture. The pate has a rich golden color with small holes throughout and the cheese has a nutty flavor with slight undertones of caramel and salt. Its texture is semi-firm and slightly crumbly and the cheese is manufactured in 26lb wheels.

Country: Holland
Region: Province of South Holland
Texture: Semi-Firm
Type of Milk: Cow
Aging time: At least 14-16 months
Pasteurized: Yes