THE frequently used disparaging term ‘cheese-head’ is often used when referring to the Dutch population, which just goes to show the size and scale of the reputation Dutch cheese has received internationally. Edam and Gouda are the two most famous cheeses, with Gouda alone make up for about 50% of all cheese produced in Holland, with the difference between the two being that a ripe Edam cheese tastes dryer and saltier than a Gouda cheese. As you probably know, young Edam cheese tastes very soft, a bit sweet and has a nutty flavour. But when the cheese gets older, it will develop a nice strong ‘traditional’ flavour.
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