List of Dutch cheeses explained

This is a list of cheeses from, or connected with, the Netherlands.

Dutch cheeses

Beemster – a hard cow's milk cheese, traditionally from cows grazed on sea-clay soil in polders.
Boerenkaas – "farmhouse cheese", prepared using raw unpasteurised milk.
Edam – a red-waxed semi-hard cows' milk cheese named after the town of Edam.
Graskaas – "grass cheese", a seasonal cows' milk cheese made from the first milkings after the cows are let into the pastures in spring.
Gouda – a semi-hard cows' milk cheese traditionally traded in Gouda, now often used as a worldwide generic term for Dutch-style cheese.
Kanterkaas – "edge cheese", a hard cheese produced in Friesland, with variants flavoured with cumin and cloves.
Leerdammer – a trademarked Emmental-style semi-firm cows' milk cheese.
Leyden – a cows' milk cheese flavoured with cumin and caraway seed.
Limburger – a soft cheese with a distinctive smell, traditionally from the area of the former Duchy of Limburg.
Maaslander – a trademarked Gouda-style cheese made in Huizen.
Maasdam – an Emmental-style semi-firm cows' milk cheese.
Nagelkaas – "clove cheese", flavoured cows' milk cheese from Friesland.
Parrano – a trademarked Gouda-style semi-firm cheese.
Prima Donna – a similar style of cheese trademarked by a different company.
Roomano – an aged, hard cheese with a lower butterfat percentage than other Gouda-style cheeses.
Rotterdamsche Oude – a trademarked 36 to 100 weeks aged, hard Gouda cheese
Vlaskaas – "flax cheese", a firm, yet creamy texture and a sweet, sharp flavor.