Let’s Get One Thing Straight: The Dutch Don’t Just Make Cheese, We Craft It
Forget those sad supermarket slices pretending to be “Gouda.” In the Netherlands, cheese is not a side gig, it’s a birthright. We age it in barns that smell like heaven, flip it weekly with the care usually reserved for newborns, and eat it with mustard so strong it might just kick your sinuses into next week.
So if you came to Amsterdam and didn’t explore our cheese scene, you haven’t really been here. Sorry. This isn’t your average stroopwafel-and-run. This is where the Gouda gets serious and the Edam gets real.
Pull up a stool, grab a cracker, and let’s get into the best Dutch cheese, the best Dutch cheese brands, and exactly where to find them, preferably with a cold beer in hand and a smug local (read: me) cheering you on.
A Very Gouda Introduction to Dutch Cheese Culture
First things first: Gouda is a town, not a type of cheese. (Yes, I know your mind just exploded.)
What we call “Gouda” cheese is actually a whole category, semi-hard, creamy, and usually cow’s milk-based. But here in the Netherlands, we’ve taken it to levels that border on religious devotion. There’s young Gouda, aged Gouda, smoked Gouda, goat Gouda, truffle Gouda… and that’s just Monday.
And yes, best Dutch Gouda cheese is a phrase we take very seriously. You don’t mess with centuries of perfection.
The 5 Best Dutch Cheeses That Belong on Your Plate Immediately
Let’s start with the royalty, the cheeses that locals buy at the market, that you’ll meet on the 10 Tastes food tour, and that tourists should probably smuggle home (legally, if possible).
1. Oud Amsterdam - The Bold Beauty
Flavor profile: Rich, nutty, caramel-like crystals
Age: 12+ months
Why it slaps: It’s sharp without being sour, bold without being obnoxious, and it crumbles in your hand like a proper aged queen.
This is the best Dutch cheese brand when you want to impress someone, including yourself. I once watched a French friend cry over Oud Amsterdam. Actual tears. Let that sink in.
Where to get it: Every good cheese shop in town. Or skip the drama and head straight to Henri Willig’s shop by the Bloemenmarkt.
2. Beemster XO - The MVP of Maturation
Flavor profile: Salty-sweet, with a toffee edge
Age: 26 months (XO = extra old)
Texture: Crumbly, with the kind of crunch that whispers “respect me”
Made in Beemster Polder (a UNESCO World Heritage site, because of course it is), this Gouda isn’t here to play. This is the best Dutch Gouda cheese for people who like their flavors loud and proud, with attitude and a price tag to match.
Pro pairing: A spicy mustard and a glass of Dutch dubbel beer. Your tastebuds won’t know what hit them.
3. Leidse Kaas - The Spicy Underdog
Flavor profile: Mellow but tangy, studded with cumin
Texture: Semi-hard, firm, distinct
Vibe: The cheese equivalent of your quirky cousin who’s cooler than you thought
This cumin-spiced cheese is a Leiden specialty and a Dutch classic that often flies under the radar. But when it’s sliced thin and served with fresh rye bread? Chef’s kiss.
Local tip: This is the cheese that shows up at Dutch borrels (drinks & snacks) more often than not. It’s humble, flavorful, and 100% legit.
4. Edam - The Mild One (But Don’t Underestimate It)
Flavor profile: Clean, slightly nutty, creamy
Texture: Smooth, semi-firm, a bit springy
Perfect for: Sandwiches, melting, and picky eaters who still want to eat like a Dutchie
Edam’s red wax shell is as iconic as the canals, and while it’s not the loudest cheese on the plate, it’s reliable, versatile, and deeply Dutch.
5. Boerenkaas - The Farmhouse Rebel
Flavor profile: Earthy, intense, varies wildly (in the best way)
Texture: Rustic, hearty, full of surprises
Fun fact: It’s unpasteurized, which means real milk flavor, baby.
Boerenkaas literally means “farmer’s cheese,” and yes, it’s made right on the farm. Each wheel is unique, shaped by the cows’ diet, the weather, and the farmer’s mood (probably). It’s old-school, small-batch, and borderline rebellious in a world of mass-produced mediocrity.
Why it matters: This is best Dutch cheese for foodies who want to get nerdy. You’ll taste the terroir, the tradition, the Dutch stubbornness, all in one bite.
Where to buy: Local markets like Noordermarkt on Saturdays or specialty shops like Kaasland in De Pijp. Don’t ask for the same wheel twice, it’ll be different next week anyway.
How to Shop for Dutch Cheese Like You Weren’t Born Yesterday
Let’s be real. Amsterdam’s cheese scene can be a minefield of overpriced tourist traps (looking at you, plastic-clog-themed cheese shops). Here’s how to navigate it like a true kaas-koning (cheese king):
1. Look for the Crystals
You know those tiny white specks in aged cheese? That’s tyrosine, a fancy amino acid that screams “I’ve been aged to perfection.” Crunch = good.
2. Don’t Be Shy
In real Dutch cheese shops, tasting is part of the deal, and if you’d rather have it guided, you can taste Dutch cheese properly at our wine and cheese tasting. Just ask, smile, and be curious. Say, “Mag ik proeven?” and you’ll likely get a knife full of heaven.
3. Avoid the Supermarket for Serious Cheese
Sure, Albert Heijn is great for grabbing snacks, but the good stuff lives in specialty shops, markets, or tucked behind those mysterious counters with handwritten labels and no English.
So, What’s the Best Dutch Cheese Brand?
Alright, you want names? Here’s the local-approved short list, cheeses you can proudly take home (if you don’t eat them in the hotel first):
- Beemster - Consistently amazing, especially their XO and Vlaskaas varieties
- Friesblond - Funky, raw milk, niche, the indie darling of Dutch cheeses
- Oud Amsterdam - Gold-standard aged Gouda, rich and snackable
- Remeker - Organic raw milk cheese made with Jersey cow milk; creamy and complex
- Kaasboerderij De Producent - Direct from the farm, sold in shops like De Kaaskamer
These aren’t mass-market melters, they’re the real-deal Dutch legends, made with heritage, pride, and zero shortcuts.
What to Drink With All This Cheese
Forget the wine rules. In Amsterdam we pair aged cheese with a glass of port, a Dutch jenever, or a local beer. The sweetness of port against those salty, crunchy crystals of an old Gouda is the match to beat. Jenever works too, especially with the farmhouse stuff. Start there, then experiment.
Final Slice: Say Cheese, the Dutch Way
So there you have it. A whirlwind tour of the best Dutch cheese you’ll find this side of the North Sea, bold, buttery, and unbothered by trends. Whether you’re grating it over stamppot, melting it into a toastie, or just eating it hunched over your bike with mustard in one hand (highly recommended), you’re officially one step closer to becoming Dutch.
And remember, “Where the stroopwafels are hot and the beer is cold, the cheese is probably perfect.”
