Introduction of Dutch cheese

Dutch people like to eat cheese. According to statistics, each person in the Netherlands consumes about 15 kg of cheese every year!

Cheese is a solid dairy product. Although the processing technology, raw materials and additives are different from those of tofu, they are comparable to those of China people who use soybean milk to make tofu. Cheese is a dairy product which is made by adding chymosin and lactic acid to milk, so that solid substances such as protein, fat and minerals in milk are separated from whey, that is, water, and then salt and some fungi are added, and finally solidified. Among them, the function of chymosin is to make the solid parts in milk gather together; Lactic acid gives cheese a good taste and keeps it.

Chymosin is an essential enzyme for preparing cheese, which is extracted from the abomasum of fasting calves. It is an expensive and scarce item, so people have been looking for its substitute. Production of non-animal chymosin from yeast cells by DNA recombination technology.

Not only the milk of cows (domestic cows and buffaloes) can be made into cheese, but also the milk of sheep (goats and sheep) can be made into cheese.

It is said that people discovered that milk can be used to make various products thousands of years ago. A long time ago, hunters slaughtered the herbivores they caught, such as cattle, sheep, horses, camels, reindeer, yaks and so on. If there is too much milk, the hunter will put the milk in a bag made of animal stomachs. After a long time, the milk accumulated in the bag will thicken or even dry. Hunters think this thick/dry food tastes good, and this is the original form of cheese.

In the following thousands of years, people groped and summarized the production technology from the original cheese formation principle, and gradually improved it. It is found that after milk is put into stone tools, the water and dry matter in it will be separated from each other, and the milk will become acidic. Putting acidified milk into the calf's stomach will make this separation faster, but people can control this process.

In the Middle Ages, people were not allowed to eat meat products because there were many taboo days in European religious societies. Cheese has become an important food, and various monasteries and monasteries have developed many kinds of cheese. From the late Middle Ages to the end of 19, different countries in Europe made cheese in different ways: hard cheese was produced in Swiss mountains and northern Europe, while France was famous for its soft cheese. Due to the booming trade and the expansion of cities, cheese has become an extremely important product in the economy. Research by British scientists shows that people living in the Swiss Alps could make cheese 3000 years ago.

Cheese-making in the Netherlands began at least in 800 BC, which is the conclusion after studying a clay pot unearthed in 800 BC. In the Middle Ages, Dutch cheese production really began. Especially in Nord-Holland, Suede-Holland and Friesland provinces, moist soil is most suitable for the growth of dairy cows, so making cheese becomes inevitable, and farmers in these provinces even become experts in making cheese.

Later, Dutch cheese manufacturers developed varieties with longer shelf life, making cheese an ideal choice for export, and cheese was shipped to Germany or the Mediterranean. In the golden age, cheese exports increased exponentially, which made the Netherlands a cheese country. 1593, cheese workers in Alkmar, North Holland formed a trade union, and Gouda kaas in South Holland and Edammer kaas in North Holland became the two most famous cheese varieties in the Netherlands, which were eventually sold all over the world.

Farmers use unpasteurized milk to make cheese. Now, of course, they also use modern equipment. The expansion of the scale of standardized milk and cheese products and the accompanying flavor level are a good hotbed for the value increase of this product.

Since modern times, Dutch farmers have gradually shifted from small-scale farm cheese production to large-scale dairy production plants. ? The Netherlands produces nearly 800 million kilograms of cheese every year and is one of the largest cheese producers in Europe.

In Dutch, Kaas means cheese, which is said to come from Latin Caseus.

Kaasmarkt in some Dutch cities is very famous, such as Alkmaar, Gouda and Edam, and it has become a popular tourist attraction.

The cheese market in Alkmar starts at 10 on Friday morning from April to September every year. In Waagplein, the city, more than 2,200 pieces of cheese with a total weight of about 30,000 kilograms were unloaded for sale.

As early as 1365, there was only one scale in the cheese market. In the early morning of each trading day, a large number of cheeses are neatly discharged in Waagplein, and market supervisors and businessmen check the placement of cheeses to ensure that they meet the requirements.

These cheeses were placed on a traditional pole, and both ends of the pole were carried by porters (kaasdragers in Dutch) wearing traditional clothes, forming a colorful folk landscape. This form of cheese market has existed since 1365 and lasted for centuries! Since 1593, Alkmar has also established the cheese porters' union, which continues the tradition and skills of cheese porters. So far, this alliance has a history of more than 400 years.

Edam is a small city in North Holland, but it is world-famous. This is mainly because of Edam cheese! As early as the Middle Ages, there was a cheese market in Edam, where farmers who produced cheese weighed, sold and even exported their cheese abroad. Later, due to the change of cheese production from farm to factory, the cheese trading market here was cancelled at 1922. Now, every summer, from 10:30 in the morning to 12:20 on Wednesday morning, a tourism version of the cheese market is held in the original cheese market.

In addition, Haoda cheese is one of the largest export products in the Netherlands, and the Haoda cheese market is also very lively. Gundam's cheese market started at 1395 and is located in the city hall square. Now there is a cheese market every Thursday morning from April to August!

The appearance of the famous Dutch cheese has obvious characteristics, generally oblate and slightly convex up and down.

Dutch cheese can be divided into tender cheese, mature cheese or old cheese according to maturity. After cheese was first made, it was tasteless, because some salt was put in the production, so it was only salty. These primary products should be kept under controlled conditions for a period of time, usually between four weeks and one year, to make the cheese mature and become harder. With the increase of cheese storage time, the microorganisms and enzymes in it will change the texture and enhance the flavor.

According to the length of time, cheese is divided into the following types: Jong Kaas: put it by your side.

Jong Belegen: stored for 8- 10 weeks; Belegen: storage 16- 18 weeks.

Super ripe: 7-8 months.

Oude kaas: Store 10- 12 months.

Overjarig: It has been placed for one year or more.

Above: Three-year-old cheese.

All the above cheeses can be subdivided according to the proportion of fat in them. For example, in the tender cheese placed around, there are:

60+ cream cheese (60+ Roomkaas, solid 60%)

48+ Full-fat cheese (48+ Volvariella volvacea, solid matter 58%)

45+ low-fat cheese (45+ Minder vette, solid matter 57%)

40+ low-fat cheese (40+ Minder vette, solid matter 56%)

35+ lean cheese (35+ Vetarme, solid matter 54%)

30+ lean cheese (30+ Vetarme, solid matter 53%)

20+ skim cheese (20+ Magere, solid matter 53%)

In supermarkets or cheese shops, people often see this sign on the cheese they sell. At first, they always thought that the fat content of the so-called 60+ cream cheese exceeded 60%, but later they learned that the number and plus sign before the cheese name indicated the percentage of fat in the cheese solid matter, such as:

48+ Full-fat cheese, containing 58% solids, containing no less than: 48% * 58% = 28%;

30+ low-fat cheese, containing 53% solid matter and not less than 30%*53%= 16% fat.

Many cheeses in the Netherlands are named after the places where the cheese market is located, such as Gouda kaas (Haoda Cheese), Leidse kaas (Leiden Cheese) and Edammer kaas (Aidan Cheese).

Main types of Dutch cheese

Gouda kaas: This is the most famous cheese in the Netherlands. It is produced in South Holland and Utrecht, and it is named after the cheese trading market in Haoda. It looks like a flat wheel with thin yellow skin, each weighing about 12 kg and containing at least 48% fat. The export of Haoda cheese accounts for 60% of Dutch cheese exports.

Aidan cheese comes from Aidan and its surrounding areas in northern Netherlands. It looks like a ball. Most cheese sold in the Netherlands has a thin yellow skin, while outside the Netherlands, the skin of cheese is red and contains at least 40% fat. As early as the golden age, Aidan cheese was used to trade other commodities. Edam cheese is traded under various brands, including "Noordwester Edammer" and Frico.

Edam cheese is a 40+ cheese, that is, the fat content in solid matter is 40% and the absolute fat content is 25%. This kind of cheese used to be produced in North Holland, but now it is basically transferred to Marum in Groningen.

Leidse kaas: Leiden cheese comes from Leiden, the Netherlands. It is a kind of cheese with a special aroma by adding cumin to curd. Compared with Haoda cheese, Leiden cheese has a slightly lower fat content.

Frith-nagel-Cas cheese: A flat round cheese made of skim milk with fennel and cloves added.

Maasdammer (marsden Cheese): This kind of cheese is characterized by large holes, nutty taste and some refreshing sweetness. Cheese is oblate. The above characteristics are caused by the formation of propionibacterium gas during the ripening of this cheese. Marsden cheese, also often called Dutch macroporous cheese.

Geiten- en schapenkaas: As the name implies, it is cheese made from goat's milk or sheep's milk. This kind of cheese is lighter in color than milk cheese, a little pale in appearance and a little spicy in taste. However, goat and sheep cheese is the oldest of all cheeses. As early as 800 years ago, it was used as a meat substitute in Mediterranean countries.

Kruidenkaas (cheese with seasoning): Traditionally, Dutch people add cloves and fennel to cheese to enhance its flavor. In modern times, besides traditional additives, any seasoning can be added, such as mustard.

The above is a typical Dutch oblate cheese. When eating, if it is used to sandwich bread, cut off one side of this cheese and slice it with a special tool (a shovel-like tool is placed on each side in the picture below). Of course, you can also buy sliced cheese in the supermarket. If it is eaten as a snack or drink, it is generally cut into small pieces about two centimeters in size; If it is used to eat spaghetti or make pizza, scrape the cheese into small pieces/shreds, or buy ready-made cheese in the supermarket.

Above: Sliced cheese in the supermarket.

Above: Cheese processed into filaments in the supermarket.

There is also a kind of cheese in the Netherlands, which is smeared with cheese Smeerkaas (smearing cheese or cheese sauce): this kind of cheese, like sauce, can be smeared on bread and other foods like peanut butter or jam. This kind of cheese has a long shelf life, and the finished product has different fat content and taste.

Dutch cheese industry is an important part of the economy. ? Cheese and flowers are the biggest export products of the Netherlands. There are many famous cheeses in Holland. Among the Dutch cheese types listed above, the most important are Haoda and Aidan cheese, but these are some types of cheese, not brands. When it is sold, it may appear under other names, that is, the cheese brand. A producer of internationally renowned brands of cheese, producing many different types of cheese. Brand cheese is protected by law; However, not all types of Dutch cheese have corresponding brands. If there is no corresponding brand, foreign countries may also produce the same type of cheese.

Because of 19 13, cheese producers must have a national cheese brand.

Haoda cheese originated from the Dutch city of Haoda in South Holland. Now it refers to all kinds of cheeses produced in the same way, but there is no Goudse Kaas brand. The material name and making method of Haoda cheese are not protected by law. Any cheese made in this way, even if it is produced outside the Netherlands, can also be called Haoda cheese. Since 20 10/0, the EU has decided to take "Haoda Holland" as a protected geographical indication. Only those cheeses from Dutch cheese brands and made from Dutch milk can have this logo.

Kernhem: This cheese was developed in Kernhem near Ede, the Netherlands. Slightly spicy, rich in flavor, full and fragrant. The perfect dessert cheese is also very suitable for cooking.

With Leerdammer as the trademark? Leerdammer cheese was introduced to the market by Baars company in 1984.

Maaslander: It is a brand of Haoda cheese produced by Westland Kaasspecialiteiten B.V., a Dutch private cheese company. Compared with ordinary Haoda cheese, Masland is a kind of cheese with a more peaceful taste.

Milner: Most of the Dutch Haoda cheese is full-fat milk, which is 48+ cheese. ? Milner is made of semi-fat milk, so the fat content is less than 40%. Its characteristics: rich taste and low fat content.

Beemster Kaas: Cheese produced in Beemster, North Holland, Netherlands. In order to ensure the delicious cheese, cheese is made from milk produced by cows raised outside for at least 120 days, 6 hours a day. This kind of cheese has a whole series of cheeses, from tender to many years, each of which has a unique and smooth taste.

Kaas, Old Amsterdam

This is a kind of cheese with unique flavor, slightly spicy and salty; This kind of cheese is dry and hard, and people who are not used to it will easily lose slag if they are not careful.

This is the Goudse Kaas brand launched by Westland Kaasspecialiteiten B. V in the Netherlands at 1985, although it is called? Old Amsterdam, but not made in Amsterdam, nor oude kaas which has been stored for 10- 12 months. This is a very mature cheese, which has been stored for eight months and produced in the northern Dutch city of Huizeng.

Every supermarket in Holland has its own brand of cheese. For example, Zaanlander is a self-operated cheese brand of AH(Albert Heijn), the largest supermarket chain in the Netherlands, and its manufacturing process can be traced back to? 19 19 is a brand with a long history.

Cheese is an important source of calcium. A piece of cheese (+/-20g) contains calcium equivalent to a glass of milk. A few slices of cheese a day is enough to provide the calcium content needed by the human body every day. Cheese also contains some fat-soluble vitamins A and D, as well as vitamin B and vitamin E complex. Cheese also contains phosphorus, which is good for strengthening bones and teeth.

In addition, milk protein in cheese is equivalent to meat. The total protein content is slightly lower, but about 70% of the existing protein can be absorbed by human body, which is equivalent to meat (68%). Therefore, cheese is very suitable as a meat substitute.

However, the fat content and salt content of cheese can not be ignored.

Cheese is one of the favorite foods of the Dutch. Many people basically have bread and cheese for lunch every day, and then, they are supplemented by a few slices of cucumber, or tomatoes, vegetables and even a few slices of ham. When I first arrived in Holland, I was not used to eating this kind of lunch, but after I got used to it, I really thought it was a good choice, simple, healthy and time-saving! And you won't be sleepy after eating this simple lunch!