The Netherlands may be one of the smallest countries in Europe, but it has consistently punched above its weight in cultural, economic and gastronomic terms. It’s difficult to believe, but it’s the world’s second largest exporter of agricultural products, after the USA.
“In the Netherlands there are over 600,000 tons made per year, but only 10,000 tons are made on farms. Of these farmers, half are pasteurizing their milk, so we have only 5000 tons a year of traditional Gouda being made by around 75 farmers. And of these 75, only two make Aged Artisanal Gouda following the Slow Food-approved recipe. As with the Leyden cheese Presidium, only summer milk from grazing cows may be used to make it. The Presidium protocol specifies that the cheese must be purposefully made in such a way that it ripens slower and longer, leading to an amazing balance in taste and flavor profile. This ripening may be prolonged as long as three or more years, during which time the cheese only improves in quality. During ripening, all kinds of precursors are created in the cheese from macro-molecules (proteins and fat) that are subsequently broken down into a large array of flavor compounds. It’s a real treat.”Source: https://cheese.slowfood.it/en/traditional-farmhouse-cheeses-of-the-netherlands/
“In the Netherlands there are over 600,000 tons made per year, but only 10,000 tons are made on farms. Of these farmers, half are pasteurizing their milk, so we have only 5000 tons a year of traditional Gouda being made by around 75 farmers. And of these 75, only two make Aged Artisanal Gouda following the Slow Food-approved recipe. As with the Leyden cheese Presidium, only summer milk from grazing cows may be used to make it. The Presidium protocol specifies that the cheese must be purposefully made in such a way that it ripens slower and longer, leading to an amazing balance in taste and flavor profile. This ripening may be prolonged as long as three or more years, during which time the cheese only improves in quality. During ripening, all kinds of precursors are created in the cheese from macro-molecules (proteins and fat) that are subsequently broken down into a large array of flavor compounds. It’s a real treat.”Source: https://cheese.slowfood.it/en/traditional-farmhouse-cheeses-of-the-netherlands/
