Kaasdatabase

Discover artisan and Dutch cheeses by taste and occasion. Every variety comes with pairing ideas and a chef's tip.

Boerenkaas (Farmhouse Raw-Milk)

Handcrafted raw-milk Dutch cheese made on-farm within 24 hours of milking. Pronounced terroir: meadow herbs, cellar depth, and lingering uma…

Chef's tip: Favorite of local cheesemongers. Bring to room temperature and serve with honey …

Iconic semi-hard cheese with a supple, elastic paste and clean lactic aroma. Light almond sweetness and subtle buttery finish; older wheels …

Chef's tip: Classic for sandwiches and cheese boards. Pair with grapes and a crisp white for…

Dutch Emmental-style cheese with a sweet, nutty profile and distinctive large 'eyes'. Supple, elastic paste with notes of sweet cream, toast…

Chef's tip: The ultimate melting cheese for fondue or grilled sandwiches. Also excellent on …

Premium Gouda from the clay-rich pastures of North Holland. Creamier mouthfeel and pronounced buttermilk aroma; grassy and lactic when young…

Chef's tip: Sourced from small family farms in North Holland. Let it breathe 20 minutes befo…

Slowly smoked over natural oak wood chips to give it a deep, campfire aroma. Beneath the smoky exterior lies a smooth, mellow farmhouse ched…

Chef's tip: Elevate burgers or mac and cheese with a slice. Perfect for a whisky-led tasting…

Aged for 12 months in the natural humidity of Swiss caves. This Gruyère is dense, sophisticated, and nutty with a hint of floral alpine mead…

Chef's tip: The ultimate melting cheese. Grate over French onion soup or use in fondue for a…