Holland: The land of the cheeses

If a country exists to which should thank for the world production of cheeses, is without place to doubts Holland. This prosperous European country has entrusted itself since the medieval epoch to produce the most exquisite cheeses of the planet and in different varieties that currently can be found in any market of the five continents.



The history of the Dutch cheese begins 800 years to.C, when the settlers that occupied the current Dutch territory, they prepared based on products milk as butter and cheese. The tests are found in the found clay dishess remainders. The same one July Caesar referring to the Dutch lands, wrote in a report of war: “This country does not have agriculture, but its diet consists of milk, cheese and meat”. Nevertheless, it would not be to the Middle Ages that the Dutch cheese would take international importance and begins to export it to other countries of Europe. This happened during the centuries XVI and XVII. They are many places of Holland where the exquisite cheese is produced, and share characteristics as fields of humid herb and clayey land where the cows be fed in the better way. These zones are found chiefly on the north coast and the southern region of Holland. Alkmaar is one of these cities completely delivered to the furor and flavor of the cheese. It is more, possesses a Museum of the Cheese very visited by the tourists. Many people consider as all a spectacle when the Guild of the Cheese leaves to weigh the cheeses in the public highway of the city and that then they are sold in the Market of the Cheese.



The three main types of cheese that are produced in Holland they are the famous one Gouda, the Edam and the Massdam. The oldest one of all is the Cheese Edam, being produced for the first time in the fifteenth century. It is characterized for its not so intense smell, its bark of smooth flavor and by having 40% of content of grease.

The Gouda began to be produced in the 17th century in the city of the same name. Is a matter of a cheese semi-cured, of intense flavor and with a 48% of content of grease. It is utilized especially as aperitif.



The Massdam is characterized for being of hard bark with holes. It is that of more recent creation among the before mentioned and is perfect to eat it melted in a loaf of bread tostado.