Cheese & Beer
Two things without which the Netherlands wouldn't be the Netherlands: Cheese and Beer.
Cheese
The Netherlands is the largest cheese exporter in the world. Two types of cheese dominate:
- Gouda — Named after the city, it accounts for 60% of Dutch cheese production. From jong (4 weeks, mild) to belegen (4–8 months) to overjarig (over 18 months, intense and crystalline). Aged Gouda with mustard is a delight.
- Edam — Recognizable by the red wax coating (for export). Milder than Gouda, spherical in shape. Domestically, it is sold without wax.
- Leidse Kaas — Semi-hard cheese with cumin from Leiden. Particularly popular among connoisseurs.
At every market and in every cheese shop, you can (and should!) taste. Price: From 15 €/kg for young Gouda, up to 40 €/kg for overripe.
Beer
Heineken is the most famous Dutch export — but not the best. The Dutch craft beer scene has exploded:
- Heineken Experience — The former brewery in Amsterdam is an interactive museum (23 €, including 2 beers). Touristy, but entertaining.
- Brouwerij 't IJ — Amsterdam's most iconic craft brewery, located in a windmill (!). The IPA and the Natte are excellent. Terrace with a view of the mill.
- Jopen — Haarlem brewery in a former church. The Adriaan is a fantastic blond.
- Texelse Bierbrouwerij — Island beer with seaweed and dune thyme.
- Proeflokaal Arendsnest (Amsterdam) — Bar with exclusively Dutch beer: 50 on tap, 100 from the bottle.
