Cheese dutch

We often give our preference and choose Dutch cheeses for ordinary sandwiches or for our culinary masterpieces. Today we decided to take a close look at the Dutch cheese and talk about the types and varieties of this cheese.

To begin with, a little historical information. It is clear from the name that Dutch cheese is produced in Holland. Tulip country is famous for its ancient raw traditions. As early as the 1st century BC, the peoples of the Netherlands adopted the traditions of cheese production from the Romans.

The Dutch did not just copy the recipes of Roman cheesemakers, local craftsmen improved the process and brought their Dutch flavor to the cheese recipe. Dutch peasants began large-scale cheese production.

Simple people ate cheese and traded it. This is how the famous cheese markets in Haarlem, Alkmaar, Deiden and Audevater appeared in Holland. In medieval times, Dutch cheese served as a hard currency for the people of the Netherlands. Over the centuries-old history of cheese making in the Netherlands, not a small number of varieties of cheese have appeared.

Let's look at the most famous species. The Dutch cheese of Eden is named after the port city, from where it was sent by ship to other countries. Eden cheese has become the hallmark of Holland and the country still exports most of the cheese produced abroad.

Another favorite among Dutch cheeses is the famous and popular Dutch cheese Gaude. Gaude cheese is considered the most produced cheese in all the Netherlands. The Dutch like to consume Goudet's smoked cheese with beer.

Perhaps the third most popular Maasdam cheese. Maasdam is just a baby compared to its older and more common cheeses. It began to be produced only in the 20th century. However, such a small age did not prevent Maasdam cheese from taking one of the main positions in the cheese-making tradition of the Netherlands.

Maasdam is characterized by huge holes in the cheese head. No less known is the specific Leiden cheese, which is made with the addition of cumin or crushed cloves, which gives the cheese a unique taste. And the last layer of the famous Dutch cheeses is Blau Claver cheese or "blue crust" and Doruvael cheese, i. e. "red crust. " These Dutch molded cheeses are as famous as the national heroes of Eden cheese, Maasdam and Gaude cheese.