"Betuwe are the parts of the Netherlands which make up the region in which western Dutch cuisine is found. Due to the abundance of surface water and grassland, necessary to sustain dairy cattle, the area is known for its many dairy products, which includes prominent cheeses such as Gouda, Leyden (spiced cheese with cumin), Edam (traditionally in small spheres) as well as Leerdammer, and Beemster. Zeeland and South Holland produce a lot of butter, which contains a larger amount of milkfat than most other European butter varieties. A by-product of the butter-making process, ""karnemelk"" (buttermilk), is also considered typical for"
"Leerdammer Leerdammer () is a Dutch semihard cheese made from cow's milk. It has an aging time around 3–12 months. It has a creamy white texture and was made to be similar in appearance and flavor to Emmental, but it is rounder in taste. Its sweet and somewhat nutty flavour becomes more pronounced with age. It also has distinct holes. In a past advertisement campaign, this was made use in claiming jokingly that ""the taste is around the holes"". The cheese is produced exclusively by the Groupe Bel. The Leerdammer name is a trade mark of Bel Leerdammer B.V. Leerdammer"
"cheese is produced in Schoonrewoerd in the municipality of Leerdam, the city which gave Leerdammer its name. Generic Leerdammer-style cheese is sold as Maasdam cheese. Groupe Bel has a second factory producing Leerdammer in Dalfsen, in the eastern province of Overijssel. The cheese was developed by Cees Boterkooper, who had owned a small dairy in Schoonrewoerd since 1914, and Bastiaan Baars, who ran a cheese shop in a nearby village. The two met in 1970, and soon afterward decided to collaborate. They worked on a cheese that could compete with Gouda and Edam. Leerdammer was launched in 1977. It is"
"also available in Norwegian supermarkets. Leerdammer Leerdammer () is a Dutch semihard cheese made from cow's milk. It has an aging time around 3–12 months. It has a creamy white texture and was made to be similar in appearance and flavor to Emmental, but it is rounder in taste. Its sweet and somewhat nutty flavour becomes more pronounced with age. It also has distinct holes. In a past advertisement campaign, this was made use in claiming jokingly that ""the taste is around the holes"". The cheese is produced exclusively by the Groupe Bel. The Leerdammer name is a trade mark"
"moisture content. The style was introduced in 1984 by the Baars company as the trademarked Leerdammer cheese, though it is now made by other Dutch companies under the name Maasdammer. It is called after the village of Maasdam in the province of Zuid-Holland. Maasdam cheese Maasdam cheese () is a Swiss-style Dutch cheese. Made from cow's milk, it is aged for at least 4 weeks. It ripens faster than other Dutch cheeses. Maasdam has internal holes from the ripening process, and a smooth, yellow rind. Sometimes, it is waxed like Gouda. The cheese was created to compete with Swiss Emmental"
"of Limburg, in Belgium, where according it has been produced since the 15th century. Herve is located near Liège, and the borders separating Belgium from the Netherlands and Germany. The ""Land of Herve"" is a hilly area between the Vesdre and Meuse rivers. The Duchy existed until the French Revolution as a part of the German Holy Roman Empire, and the cheese style became popular in other areas, known by the name of its country of origin. In the US, it was first produced in 1867 by Rudolph Benkerts in his cellar from pasteurized goat's milk. A few years later,"
"use of the name ""West Country Farmhouse Cheddar"" does. In addition to the United Kingdom, Cheddar cheese is also made in Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland and the United States. Cheddars can be industrial or artisan cheeses. The flavour, colour, and quality of industrial cheese varies significantly, and food packaging will usually indicate a strength, such as mild, medium, strong, tasty, sharp, extra sharp, mature, old, or vintage; this may indicate the maturation period, or food additives used to enhance the flavour. Artisan varieties develop strong and diverse flavours over time."
"Leyden cheese Leyden, from , is a semi-hard, cumin and caraway seed flavoured cheese made in the Netherlands from cow's milk. It is made both in factories and on farms, historically in the Leiden area. ""Leidse kaas"" is the most common type of ""komijnekaas""—cheese including cumin as an ingredient—in the Netherlands. The cheese is round and flat like Gouda however it is made with sharp edges on one side and less roundness to its side. It has a fat percentage of 30% to 40%, and can weigh between and . On the farms, about 5% of buttermilk may be added"
"Maasdam cheese Maasdam cheese () is a Swiss-style Dutch cheese. Made from cow's milk, it is aged for at least 4 weeks. It ripens faster than other Dutch cheeses. Maasdam has internal holes from the ripening process, and a smooth, yellow rind. Sometimes, it is waxed like Gouda. The cheese was created to compete with Swiss Emmental by being less expensive and quicker to produce. In the process of making a cheese with the same general components as Swiss cheeses, the Dutch ended up with a cheese that is nutty and sweet, but softer than Emmental due to a higher"
"in the medical journal ""The Lancet"" on 9 November 1996. 100 g of Limburger contains: Limburger Limburger (in southern Dutch contexts Rommedoe, and in Belgium Herve cheese) is a cheese that originated in the Herve area of the historical Duchy of Limburg, which had its capital in Limbourg-sur-Vesdre, now in the French-speaking Belgian province of Liège. The cheese is especially known for its strong smell caused by the bacterium ""Brevibacterium linens"". The Herve name has become the modern European protected name for the cheese, while the Limburger name is used for the same style when made in other regions. Herve"
"Limburger Limburger (in southern Dutch contexts Rommedoe, and in Belgium Herve cheese) is a cheese that originated in the Herve area of the historical Duchy of Limburg, which had its capital in Limbourg-sur-Vesdre, now in the French-speaking Belgian province of Liège. The cheese is especially known for its strong smell caused by the bacterium ""Brevibacterium linens"". The Herve name has become the modern European protected name for the cheese, while the Limburger name is used for the same style when made in other regions. Herve cheese, or ""Fromage de Herve"", is still produced in the territory of the old Duchy"
"Manufacture of cheddar cheese The manufacture of Cheddar cheese includes the process of ""cheddaring"", which makes this cheese unique. Cheddar cheese is named for the village of Cheddar in Somerset in South West England where it was originally made. The manufacture has since spread around the world and the name has become generic. In general, the milk is raw milk (whole or 3.3%). The milk must be ""ripened"" before adding in the rennet. The term ""ripening"" means allowing the Lactic acid bacteria (LAB) to turn lactose into lactic acid, which lowers the pH of the solution, greatly aiding in the"
"mild-flavored cheese. Due to the shorter curing, the cheese contains more milk fluid. Cheese factories outside the Netherlands also produce Maaslander cheese, for example in Flensburg, Germany. Westland specializes in the sale of branded cheese. Old Amsterdam is also a brand of the company. In the UK Old Amsterdam is marketed by Bradbury's of Buxton, a company founded, in 1884, as Bradbury and Son, by Reverend William John Bradbury. Maaslander Maaslander is a brand name for a Gouda, semihard cheese from Westland Cheese Specialties BV from Huizen, the Netherlands. Maaslander is one of the first Dutch cheese brands, and it"
"Edam cheese Edam (, ) is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. Edam is traditionally sold in rounded cylinders with a pale yellow interior and a coat, or rind, of red paraffin wax. Edam ages and travels well, and does not spoil; it only hardens. These qualities (among others) made it the world's most popular cheese between the 14th and 18th centuries, both at sea and in remote colonies. A major producer of Edam is the FrieslandCampina company in Marum, The Netherlands. In the"
"the sail without damaging it. Edam cheese Edam (, ) is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. Edam is traditionally sold in rounded cylinders with a pale yellow interior and a coat, or rind, of red paraffin wax. Edam ages and travels well, and does not spoil; it only hardens. These qualities (among others) made it the world's most popular cheese between the 14th and 18th centuries, both at sea and in remote colonies. A major producer of Edam is the FrieslandCampina company in"
"Lactalis Lactalis is a multinational dairy products corporation, owned by the Besnier family and based in Laval, Mayenne, France. The company's former name was Besnier SA. It is the largest dairy products group in the world, and is the second largest food products group in France, behind Danone. It owns brands such as Galbani, Société, Bridel, Parmalat, Président, Skånemejerier, Rachel's Organic, Valmont, and Stonyfield Farm. André Besnier started a small cheesemaking company in 1933 and launched its ""Président"" brand of Camembert in 1968. In 1990, it acquired Group Bridel (2,300 employees, 10 factories, fourth-largest French dairy group) with a presence"
"Weisslacker Weisslacker (or ""Weißlacker"") (German for ""whitewashed"" due to the rind color), also known as bierkäse and beer cheese, is a type of cow's milk cheese that originated in Germany, but is now known worldwide. Also produced in the United States, mostly in Wisconsin, it is a pungent and salted surface-ripened cheese that starts out much like brick cheese. It ripens for seven months in highly humid conditions and is related to Limburger cheese, and has a similarly powerful smell, but paradoxically mild taste. Connoisseurs of this delicacy often take it with beer (sometimes dipping the cheese directly in their"
"Propionibacterium freudenreichii Propionibacterium freudenreichii is a Gram-positive, non-motile bacterium that plays an important role in the creation of Emmental cheese, and to some extent, Jarlsberg cheese, Leerdammer and Maasdam cheese. Its concentration in Swiss-type cheeses is higher than in any other cheese. Propionibacteria are commonly found in milk and dairy products, though they have also been extracted from soil. ""P. freudenreichii"" has a circular chromosome about 2.5 Mb long. When Emmental cheese is being produced, ""P. freudenreichii"" ferments lactate to form acetate, propionate, and carbon dioxide (3 CHO → 2 CHCO + CHO + CO). The products of this fermentation"
"the ""Svedjan"" and ""Kastrup"". In 2013 the Vismann took silver (a milder version of Kraftkar). During ""World Cheese Awards"" 2014 in London, they won bronze with the Edel frue (soft white) and Mild mester (semi-hard white). Mild Mester was in 2015 made a ""Super Gold"" and among 62 cheeses nominated to win ""World Cheese Awards"" 2015 in Birmingham, Edel frue and Vismann taking bronse, while Kraftkar won silver. Kraftkar was elected as World Champion in ""World Cheese Awards"" 2016, held in San Sebastián, competing with 3,021 cheeses from 31 countries. It was founded in 2003 by the Waagen family in"
"Grafton Village Cheese Company Grafton Village Cheese Company is a cheesemaker in the town of Grafton in the U.S. state of Vermont. The company produces hand-crafted aged cheddar cheese. The company is the successor to the 1892 Grafton Cooperative Cheese Company, which was founded to handle surplus local milk. The original company went out of business due to a fire. It was restored in the mid-1960s with help from the Windham Foundation, a nonprofit organization whose mission is to ""preserve the vitality of Vermont's rural communities"". Grafton's cheddar is synthetic-hormone-free and made mostly from Jersey cow milk from Vermont family"
"Herrgårdsost Herrgårdsost (""Manorhouse cheese"") is a semi-hard Swedish cheese made from cow's milk. Made since the 1890s, it is still popular in Sweden today. The aged cheese has a mild, sweet, nutty flavor and small round holes. The cheese is usually manufactured in wheels about in diameter and wide, weighing around . Herrgårdsost starts as part-skim milk, usually pasteurized. Bacterial starters are introduced to the milk, including lactic acid bacteria, which acidify the milk, and propionic bacteria, which are responsible for producing the carbon dioxide that creates the holes. The soured milk is curdled with rennet and heated to no"
"for certain functions to then take place, such as modulating the release of cytokines by human intestinal cells. Propionibacterium freudenreichii Propionibacterium freudenreichii is a Gram-positive, non-motile bacterium that plays an important role in the creation of Emmental cheese, and to some extent, Jarlsberg cheese, Leerdammer and Maasdam cheese. Its concentration in Swiss-type cheeses is higher than in any other cheese. Propionibacteria are commonly found in milk and dairy products, though they have also been extracted from soil. ""P. freudenreichii"" has a circular chromosome about 2.5 Mb long. When Emmental cheese is being produced, ""P. freudenreichii"" ferments lactate to form acetate,"
"Liederkranz cheese Liederkranz is an American re-creation of Limburger cheese, made subtly different by the use of a different bacterial culture for smear-ripening. Liederkranz is a cow's milk cheese, with an edible pale yellow-orange tan crust, and a semisoft, pale interior with a mildly pungent flavor and distinct aroma that could become unpleasantly ammonia-like if aged incorrectly. Liederkranz was created in 1891 by Emil Frey (1867–1951), a young Swiss cheesemaker in Monroe, New York, who later created Velveeta there in 1923. Frey named the cheese after a local singing society, a Liederkranz Club (""singing circle""), perhaps the famous one in"
"Cahill's Farm Cheese Cahill's Farm Cheese is handmade Cheddar cheese from Newcastlewest County Limerick in Ireland. Cheese has been made on the Cahill family farm since the 1950s, but it was not until the 1980s that Cahill's began commercial cheese production end export. All products are made from vintage cheddar cheese and blended with an added flavour. For example the producer's 'Ballintubber Cheese with Chives' is a black waxed cheese flavoured with fresh chives. And the 'Plain Porter Cheese' is a brown waxed cheese flavoured with Guinness. The products are made using vegetarian rennet. Cahill's Cheeses has won several international"
"Kanterkaas Kanterkaas is a Dutch yellow cheese made from cow's milk. Apart from the plain variety, there is Kanterkomijnekaas which is flavored with cumin and Kanternagelkaas flavored with both cumin and cloves. ""Kanter"" is Dutch for 'edge' and refers to the sharp angle at the point where the side of the cheese wheel meets the base. It was granted a Protected Designation of Origin by the European Union in 2000 and may only be produced in the province of Friesland and the Westerkwartier area. The unprotected name Frisian clove cheese ( or simply, ""Nagelkaas"") is commonly used for other Dutch"
"to neighboring Senegal. It can now be purchased in select stores in New York. Caravane cheese Caravane is the brand name of a camel milk cheese produced in Mauritania by Tiviski, a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, is very difficult to produce, and yields a product that is low in lactose. As Mauritanians do not generally eat cheese, and the European Commission has not yet fully implemented policies designed for dromedary milk products, Caravane is difficult to find in Europe."
"in Sweden and in Germany. The cheese is no longer made as the factory in Stånga shut down in 2004. Gotland Blue Gotland Blue (, ) is a cheese that was made in Sweden by the Arla Foods company in the town of Stånga on the island of Gotland. This cheese is often characterized as being somewhere between strong and mild, containing elements of both types. The colour is a pale yellow, with no holes. It is similar to Emmentaler in texture, but has a flavour reminiscent of stronger cheeses. The cheese is cube shaped and covered in a blue"
"temperatures. Farmers in the area near Leiden added cumin seeds and used to colour their cheeses using annatto, which gives the cheese its red color. Traditional farm-made ""Leidse kaas"" is a Protected Designation of Origin named ""Boeren-Leidse met sleutels"". The addition ""met sleutels"" (with keys) stems from the city of Leiden's coat of arms that bears a set of keys. A typical analysis of the cheese is: Moisture 40.6%, fat 13.5% and protein, 37.3% Leyden cheese Leyden, from , is a semi-hard, cumin and caraway seed flavoured cheese made in the Netherlands from cow's milk. It is made both in"
""""", chocolate spread, treacle (a thick, dark brown sugar syrup called ""stroop""), apple butter and peanut butter. The Dutch are famous for their dairy products and especially for their cheeses. The vast majority of Dutch cheeses are semi-hard or hard cheeses. Famous Dutch cheeses include Gouda cheese, Edam cheese, and Leyden cheese. A typically Dutch way of making cheese is to blend in herbs or spices during the first stages of the production process. Famous examples of this are cheeses with cloves (usually the Friesian Clove), cumin (most famously Leyden cheese), or nettles. Dutch bread tends to be very airy,"
"Glyde Farm Produce Glyde Farm Produce was set up in 1996 by Peter Thomas who spent the next several years researching the market in Ireland for suitable dairy products. Peter and Anita Thomas started making Bellingham Blue cheese at their family farm at Mansfieldtown in County Louth, Ireland, in 2000. Bellingham Blue is a firm blue cheese made from unpasteurized cow's milk. It has a strong flavour with a salty finish, and the texture is crumbly and grainy. All the milk used is from their own herd of Fresian using raw milk. In 2011, Peter and Michael Finnegan began production"
"cheese was reintroduced by DCI Cheese Company of Richfield, Washington County, Wisconsin, which had acquired the trademark and the cultures (whose survival had been doubted during Liederkranz's long absence from the market). Liederkranz was the favorite cheese of poet W.H. Auden, having been recommended to him by T.S. Eliot. Liederkranz cheese Liederkranz is an American re-creation of Limburger cheese, made subtly different by the use of a different bacterial culture for smear-ripening. Liederkranz is a cow's milk cheese, with an edible pale yellow-orange tan crust, and a semisoft, pale interior with a mildly pungent flavor and distinct aroma that could"
"Boerenkaas Boerenkaas (farmhouse cheese) is a Dutch cheese, most of which is handmade from raw milk from cattle, goats, sheep or buffalo. Cheese may contain also cumin or other seeds, herbs, and spices. The name has been protected as a Traditional Speciality Guaranteed by the European Union since 2007. Only Dutch cheese produced on a cheese farm in accordance with traditional and controlled production methods may be sold as farmhouse cheese. After the fresh unpasteurised milk has been heated to 29 °C, rennet is added. After about half an hour, the curd is cut into fine grains (as large as"
"awards. These include: Cahill's Farm Cheese Cahill's Farm Cheese is handmade Cheddar cheese from Newcastlewest County Limerick in Ireland. Cheese has been made on the Cahill family farm since the 1950s, but it was not until the 1980s that Cahill's began commercial cheese production end export. All products are made from vintage cheddar cheese and blended with an added flavour. For example the producer's 'Ballintubber Cheese with Chives' is a black waxed cheese flavoured with fresh chives. And the 'Plain Porter Cheese' is a brown waxed cheese flavoured with Guinness. The products are made using vegetarian rennet. Cahill's Cheeses has"