Fav. dutch cheese...?

Hello Roadfooders!

I love dutch cheese, Gouda, dutch Ziegenkaese (Goat Cheese), and especially the dutch brand Kernhem, http://www.gourmet-food.c...hem-cheese-100513.aspx

Kernhem costs 2,10 - 2,60 Euro for a 100 Gram piece, but this dutch cheese is worth every euro-cent, a piece of taste and art!

Did you ever had the chance, to taste a Kernhem, on a buttered slice of bread, this is heaven!

Regards

Michael

I love cheese, and would certainly enjoy Kernhem. I also like the fact that you butter your bread-a tradition my grandparents from Germany passed on to my Mother.Every sandwich she made had butter....love it!

Moin ann!

Over the last years, I consumed very little meat, except for some poultry, and even poultry very seldom. A good slice of trad. bread, some salted danish or dutch butter, and some cheese from the netherlands, france, or a local delicacy, this is heaven!

I do not miss the meat, never...

Kind regards

Michael

My dad's side of the family come from the Limburg region.  One branch was dutch, the other Belgian.  I love Limburger cheese.  I'll have to look for the one you describe, sounds good.  I recently found out the "Germans" around here all speak Limburgerish. 
 
Audy Helt!

This has been my choice of "served on buttered bread" type cheese for the last 2 years. It has become the replacement for the Norwegian Nokkelost of my youth. That had a taste of cloves, the Leyden uses cumin seed. I eat it on my own bread, called Burebrot, a Swiss recipe using 2 parts bread flour to (1 part each) whole-wheat and medium rye flours. Baked on my pizza stone, it's probably the best bread I make.

Here's the description of Leyden:
Named after its town of origin, Leyden is one of the three most important cheeses of Holland. This flavorful cheese long ago inspired the saying, "Once a Dutchman eats a piece of Leyden, he is spoiled for any other cheese." Leyden's firm composition and texture and the addition of cumin seeds (which are responsible for its tangy flavor and spicy aroma) distinguish it from all other Dutch cheeses.

Years ago, I lived in Amsterdam for a while, and therefore had a lot of exposure to the cheeses available there. I agree that Leydenkaas is quite tasty stuff. However, not being a Dutchman, I found that Gouda was very versatile (young Gouda could be used where mozzarella or muenster could be used, middle aged could be used for cheddar, and aged  Gouda was a nice grating cheese). However, my absolute favorite, and, decades later, remains my favorite, albeit hard to find, is aged Edam cheese. It has a rich, pungent flavor, sort of like a cross between parmigiano reggiano and a good aged cheddar.