Through the ages farmers have brought their cheeses to Gouda, a Dutch
countrytown, just southeast of the Hague. Each week during the summer, a historical cheese market is
held in front of the old Weight-house dating from 1668. Gouda
cheese derives its name from this historical town. About 60% of the entire
Dutch cheese production is devoted to Gouda and its varieties.
Traditionally, Gouda cheese is wheel-shaped, but is also produced in squares
and blocks. Gouda is a cheese with a fat content in the dry
matter of 48%. It has a mild and creamy flavour but as the cheese matures,
its character changes and acquires a more robust flavour and firmer texture.
The weight varies between 4 kg and 20 kg. A `Baby Gouda Cheese' or `lunch
cheese' is also available. In addition to young Gouda a low-salt Gouda is
also produced. Steadily gaining in popularity are the varieties: Gouda with
herbs, Gouda with Cumin seed.
Farmhouse Gouda is produced in both young and mature versions.
The little town of Edam, in the Dutch province of North Holland, used to be
the centre of Dutch cheese exports. Nowadays Edam cheese is produced all over
The Netherlands. Its round shape and red colour are very distinctive.
Edam's red appearance is obtained by dipping or spraying with wax which at the
same time gives the cheese a protective coating.
The usual weight of Edam is approximately 2 kg. The cheese has a fat content of 40% in the dry matter, as it is made from skimmed milk. Edam is also available in 1 kg size known as a `Baby Edam'. This cheese is also produced with cumin seeds giving it a spicy and aromatic flavour, and has an orange wax coating. Green waxed Edam denotes garden herbs. They are both available in 2 kg and 1 kg balls.
The taste of Edam cheese differs according to its age, although the Edam cheese
most widely available is sold when approximately 6 weeks old and is well-known
and appreciated for its mild flavour and smooth texture. However, when Edam
`ages' or matures its flavour becomes more robust and is easy to distinguish
from the younger Gouda as it is blaack-waxed.
Leyden cheese originates from the area around the city of Leyden. It is also
made from skimmed milk and is spiced with cumin seeds. Leyden is wheel shaped
with round angled sides. Factory made Leyden cheese usually has a higher fat
content (40% in the dry matter) than the Farmhouse version (20% in the dry
matter). As this cheese is matured for several months, it has a strong flavour
of cumin. Leyden is available in 8 kg and is often red waxed.