| Frisian Clove | Maasdam |
|---|---|
| A very firm textured cheese, spiced with cumin seeds and and cloves. Usually matured for 4 months and available in 8kg wheels. | The characteristics of Maasdam are its large `holes' and mild nutty flavour resulting from the addition of propionic acid bacteria. It has a fat content of 45% in the dry matter and is available in 6 kg and 12 kg wheels. Often sold under the brand names Leerdammer, Westberg, Bergumer and Meerlander. |
| Cream Gouda | Kernhem |
| Cream Gouda has a higher fat content than standard Gouda (60% in the dry matter) and is therefore softer and smoother. The production process is identical to that of Gouda; it weighs approximately 5 kg. | A flat round red bacterial cheese. It is kept moist whilst maturing which gives the cheese its rind, a fat content of 60% in the dry matter and weighs 2 kg. |
| Fresh Soft cheese | Light |
| Fresh full-fat soft cheese with its slightly sour taste spreads easily. It is primarily sold under the brand name `Mon Chou'. | `Light' cheeses have a fat content of about 30% in the dry matter and are comparable to Gouda as far as shape, structure and flavour. Light cheese is available under the following brand names, Westlite, Tessa, Gouwenaar Light, Zaanlander light. |
| Diet (low fat and low sodium) cheese | Quark or cottage cheese |
| For those on a diet, low-salt and low-fat cheese is available. Diet cheese is understood to mean cheese with considerably reduced common-salt (sodium). | Non-matured and unsalted curd is known as quark or cottage cheese. In addition to natural, it is also available with fruit, fruit juice, fruit pure as well as a richer version with cream and fruit. |
| Goat and Ewes' cheese | Processed cheeses |
| Until recently both fresh and semi-hard (Gouda type) Goat and Ewes' cheeses were made exclusively on the farm, but nowadays goat's cheese (Arina) is produced in the creamery. Ewes' cheese however is only made on a small number of farms. | The most wellknown is Cheese Spread. However rindless and smoked processed cheeses are available in a variety of flavours, wrappings, weights and with varying fat contents. |