most of the supermarket cheese is not even made in the Netherlands. it has an NL logo on it because it is packaged here. it has a good price we all buy it, but you need to get the real stuff sometimes :)
I would recommend boerenkaas from a proper cheese shop or market stand. It's usually Gouda of raw milk with the same different agings. Especially the younger ones keep much more taste than when pasteurized. The soil, the breed, the gras, everything comes through more, allthough there are mediocre boerenkazen too. But a great jong belegen boerenkaas that is very creamy, it's sensational in all it's mildness. Btw al these titles from jong to oud are legally protected, but only in Dutch. So "Old Amsterdam" is not really old, it's belegen or extra belegen. They found some procedure to make relatively young cheese ripen faster and taste old while keeping relatively soft. It's not bad and it's good for melting an old tasting cheese over a tosti or hamburger. But it's not authentic, Amsterdam has no reputation for making cheese whatsoever, it's food technology and marketing.
I concur, and it's also a lot better for the environment. There's such an amount of wasted packaging with sliced cheese, and usually plastic as well. It should be illegal IMHO.
Beemster cheese is cheese from North Holland, but does not have the predicate that it is protected North Holland cheese. I often buy Beemster belegen or a Koggenland belegen(near the Hoogvliet). But a Koggenland old cheese is really delicious :-)
If you can you can buy graskaas it is made when the cows go back in the meadows. Its verry creamy nearly as soft as butter. It is a spring cheese. Hard to cut in slices but good in small blocks.
Nice! And you have to pronounce 'belegen' a bit differently. You say it with a short second e, but the second e in belegen has to be pronounced long. It's something like beleegen, really a long e. But you explain the system clearly, well done. And tip: write down which cheese you have tasted, then you don't forget! By the way, thanks for using my suggestion! (My personal favourite is the extra belegen).
Hi Maria, thanks for explaining the pronunciation. Oh dear it's tricky, but I'll get there one day! I should have definitely written down the names of the cheese - that would have been the smarter thing to do, rather than thinking I would remember it! Great cheese suggestion, thank you again :)
I was just gifted three wedges of Dutch cheese, olive, chili, and goat cheese. I love goat cheese, no problem with using it, the olive I can just dine on it alone, it is divine but what can I do with the chili?
@@pocketlighthouse Okay, thank you, it traveled over 5k miles as a gift to me, a pie-size wedge, so I want to use it to its best advantage. New adventures :)
Quit impressed by the way you describe the influence of the fat percentage on the taste. I was born and raised in Gouda so I am somewhat prejudiced about beemster and others. But you really should try the difference between farmers cheese (made on a farm with raw{non pasteurised} milk and industrial cheese-like Beemster {made of pasteurised milk}. You can buy farmers-cheese or boerenkaas at the supermarket. But if you want the really good stuff you have to go to a cheese-shop and ask for “Stolwijker” of the age you prefer
Aww thanks for your kind comment here. Took me ages to work out the 'cheese codes' but I got there in the end! I really want to try farmers cheese now! :)
No it's not hard to understand. There is simply only one type, varying in the amount of time stored. However, great to eat every day. But there is absolutely no cheese culture in the Netherlands, compared to other European countries.
This sounds like a comment from a city guy who thinks that what comes from far away is better and what comes from close-by is nothing special. Not saying you are one, but you react like a typical one. On the countryside there are different cheeses and there is certainly a cheese (making) culture for centuries. And there are new made (organic) cheeses, some not even older than 25 years. It is just that there is more money to earn with the regular cheese in various stages of ripening. That’s why those are the ones you see in supermarkets. So you know, there are other cheeses that are made for centuries, like nettle cheese, cloves cheese, cumin cheese, mustard cheese, smoke cheese, spread cheese (a melted variant), goat cheese etc.
@@RealConstructor Thanks for making my point. There is indeed cheese with nettles, cloves, cumin etc. put in, but it's all the same cheese. We even have cheese with pesto, very Dutch of course. Goat cheese just came around a few decades ago. In short, it' s incomparable with the cheese culture Italy, Spain, France or even Belgium has. And again, I like Dutch cheese and I eat it daily.
Hi everyone :) Are there any other Dutch foods that you would recommend me trying?
most of the supermarket cheese is not even made in the Netherlands.
it has an NL logo on it because it is packaged here.
it has a good price we all buy it, but you need to get the real stuff sometimes :)
This video and the comments are so helpful! Thank you
I'm so glad it's been helpful to you! Thank you for letting me know :)
I would recommend boerenkaas from a proper cheese shop or market stand. It's usually Gouda of raw milk with the same different agings. Especially the younger ones keep much more taste than when pasteurized. The soil, the breed, the gras, everything comes through more, allthough there are mediocre boerenkazen too. But a great jong belegen boerenkaas that is very creamy, it's sensational in all it's mildness.
Btw al these titles from jong to oud are legally protected, but only in Dutch. So "Old Amsterdam" is not really old, it's belegen or extra belegen. They found some procedure to make relatively young cheese ripen faster and taste old while keeping relatively soft. It's not bad and it's good for melting an old tasting cheese over a tosti or hamburger. But it's not authentic, Amsterdam has no reputation for making cheese whatsoever, it's food technology and marketing.
Thank you Lynott for your comment here. I very much look forward to trying a jong belegen boerenkaas from a proper cheese shop/stand one day soon!
I would advise you to buy blocks of cheese instead of pre-cut slices, because the latter ones tend to taste a bit dry and like plastic.
Will do, thank you for this advice :)
I concur, and it's also a lot better for the environment. There's such an amount of wasted packaging with sliced cheese, and usually plastic as well. It should be illegal IMHO.
Besides, it is way cheeper to buy a whole block (1kg) instead of 250 grams of pre-sliced packaged cheese.
Beemster cheese is cheese from North Holland, but does not have the predicate that it is protected North Holland cheese. I often buy Beemster belegen or a Koggenland belegen(near the Hoogvliet). But a Koggenland old cheese is really delicious :-)
Hi Bert, thank you for your comment here. I shall keep an eye out for an old Koggenland!
If you can you can buy graskaas it is made when the cows go back in the meadows. Its verry creamy nearly as soft as butter. It is a spring cheese. Hard to cut in slices but good in small blocks.
Oh my goodness that sounds absolutely delicious! Thank you Andre for the suggestion. I like a good creamy cheese.
Thank you
:)
Interesting 🤔 video kinda funny 🤣 I took the liberty of Subscribing ❤️ to your channel thanks for sharing 😊✌️
I'm glad!! Thank you for the sub :)
Thank you for the helpful video. I usually cancel my plans to buy chees because I do not know what option to buy, but now I have an idea. Thank you
Thank you Esam. I really appreciate you commenting here and I'm so glad this video has been helpful to you! :)
If you have a good wine with it, then old Dutch cheese is definitely nice in small chunks.
That sounds like a plan! :)
Nice! And you have to pronounce 'belegen' a bit differently. You say it with a short second e, but the second e in belegen has to be pronounced long. It's something like beleegen, really a long e.
But you explain the system clearly, well done. And tip: write down which cheese you have tasted, then you don't forget!
By the way, thanks for using my suggestion!
(My personal favourite is the extra belegen).
Hi Maria, thanks for explaining the pronunciation. Oh dear it's tricky, but I'll get there one day! I should have definitely written down the names of the cheese - that would have been the smarter thing to do, rather than thinking I would remember it! Great cheese suggestion, thank you again :)
I was just gifted three wedges of Dutch cheese, olive, chili, and goat cheese. I love goat cheese, no problem with using it, the olive I can just dine on it alone, it is divine but what can I do with the chili?
Thanks for your comment. I'm afraid I don't eat chilli so have no idea!
@@pocketlighthouse Okay, thank you, it traveled over 5k miles as a gift to me, a pie-size wedge, so I want to use it to its best advantage. New adventures :)
Edam. I am in the the USA and want to find out more about Edam.
I’m not an expert on Edam cheese, but if you fancy seeing a video about visiting Edam I have one on my channel if that’s helpful.
"Elasticky"? Are you talking about the "taste" or the "consistency"? I've never had Dutch cheese tasting like a rubber band, or chewy like one.
More so the consistency
Quit impressed by the way you describe the influence of the fat percentage on the taste. I was born and raised in Gouda so I am somewhat prejudiced about beemster and others. But you really should try the difference between farmers cheese (made on a farm with raw{non pasteurised} milk and industrial cheese-like Beemster {made of pasteurised milk}. You can buy farmers-cheese or boerenkaas at the supermarket. But if you want the really good stuff you have to go to a cheese-shop and ask for “Stolwijker” of the age you prefer
Aww thanks for your kind comment here. Took me ages to work out the 'cheese codes' but I got there in the end! I really want to try farmers cheese now! :)
Do they have, like, normal cheese? Like just "mozarella" or just "cheddar"? I'm scared now lol.
Lols! They definitely have mozzarella. Can't remember if they have cheddar off the top of my head though.
Personaly: the older the better
Nice!
Try some chutney or maybe a jam with your extra oude kaas
That's an interesting idea...especially the jam!
@@pocketlighthouse young cheeses go well with a (spicy) mustard, or cheeses go well with sweet thi gs. Fig or pear is usually great
The older the better ❤
:) Nice
best is 48+ young
Cool!
Why is it anxiety inducing to be confused? It's ok to be confused, just ask someone for clarification. No one's life is on the line here...
Thanks for your comment. That's right no one's life is on the line here.
No it's not hard to understand. There is simply only one type, varying in the amount of time stored. However, great to eat every day. But there is absolutely no cheese culture in the Netherlands, compared to other European countries.
Thanks for your comment.
We don’t bother to learn about our own cheeses… there’s much to know, bc there is a culture - which is overlooked by the general public.
This sounds like a comment from a city guy who thinks that what comes from far away is better and what comes from close-by is nothing special. Not saying you are one, but you react like a typical one. On the countryside there are different cheeses and there is certainly a cheese (making) culture for centuries. And there are new made (organic) cheeses, some not even older than 25 years. It is just that there is more money to earn with the regular cheese in various stages of ripening. That’s why those are the ones you see in supermarkets. So you know, there are other cheeses that are made for centuries, like nettle cheese, cloves cheese, cumin cheese, mustard cheese, smoke cheese, spread cheese (a melted variant), goat cheese etc.
@@RealConstructor Thanks for making my point. There is indeed cheese with nettles, cloves, cumin etc. put in, but it's all the same cheese. We even have cheese with pesto, very Dutch of course. Goat cheese just came around a few decades ago. In short, it' s incomparable with the cheese culture Italy, Spain, France or even Belgium has. And again, I like Dutch cheese and I eat it daily.