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This post was originally published on April 8, and was updated on October 18, I stubbed my toe. Now try it all together: The Dutch cheese-making tradition is believed to date back to pre-Christian times, and archeologists have found cheese-making equipment from BC. Gouda is the most popular cheese exported by the Netherlands, and is known for its mild, almost sweet flavor.

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It is also one "Dutch mature 1" the most popular and versatile cheeses worldwide. Since all cheese starts with milk, this means that Holland is quite a milky country: Gouda is also a town in southern Holland, after which the cheese was named. Certain towns in the Middle Ages gained exclusive rights to cheese weighing and selling, and Gouda was one of them as well as Edam, another Dutch town and cheese. The cheese makers and farmers would bring their wheels of gouda to have them weighed in the Weigh House.

In Gouda, this tradition still happens on Thursday mornings during the summer months, where you can see the wheels of gouda wrapped in their wax rind and stacked on the cobblestones in front of the town hall.

There are Dutch mature 1 different classifications of gouda that depend on the age of the cheese. The thing to remember is that the younger the cheese, the creamier the texture; as it gets older, the cheese acquires a hard, crumbly texture and a sharper, somewhat nuttier taste.

Graskaas is made from the first spring milking Dutch mature 1 the cows have eaten the tender spring fodder. This milk is the creamiest of the year and produces a rich and creamy cheese.

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The best known is the Beemster Graskaaswhich has a green wax rind. Young gouda or jonge kaas is aged for just 4 weeks, and jong belegen kaas for 2 months. These are the goudas that are often used in Dutch mature 1 sandwiches, or a broodje kaas, in Holland.

The older cheeses are extra belegen aged 7 to 8 monthsoude kaas aged Dutch mature 1 to 12 monthsand overjarig aged 1 to 2 years. The second most popular cheese in Holland is Edam.

Edam has a spherical shape and, like gouda, is named after the town of Edam. Another popular cheese in the Netherlands is Leidse kaas, which comes from Leiden and is dotted with cumin seeds. Here you can find young, old, local, cow, goat, and sheep cheeses that can be shrink-wrapped for you to carry home.

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Or try one of the local markets where there are plenty of excellent cheese mongers to choose from. Eating Europe's mission is to leave travellers with an unparalleled, non-touristy, food-related experience in undiscovered neighbourhoods of the most fascinating cities in the world. About Eating Europe Eating Europe's mission is to leave travellers with an unparalleled, non-touristy, food-related experience in undiscovered neighbourhoods of the most fascinating cities in the world.

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