Gouda, Goat Truffle, Pesto Pine, Klaver Chili, and The Special One. 

Smoked, creamy, mature, aged and salted.

Something is cheesy here.

I had 7 hours in Amsterdam to spare en route from Dubai to NYC, and where else would I go to besides The Amsterdam Cheese Museum?! 

The last time I was in Amsterdam dodging bikes on the street I was 19 years old. All my college mates flew to Cancun for Spring break, and I flew to Europe for $379 round trip from Boston. Going back onto the streets gave me flashbacks of Stroopwafels, Heineken, The Red Light District and Van Gogh. When I found out there was a museum dedicated to cheese, that I actually did not go to 15 years ago, there was no question in the matter-I was having free cheese samples for breakfast.


Traditional Dutch Cheese is made from cows milk. Here are some tidbits about milk & cheese history and making:

  • 5000 years ago nomads kept milk in sacs made from the dried stomachs of calves.
  • The traveling nomads sacs of milk were shaken around during travels and curd started to form.
  • The thickened curd was then placed into a basket with stones to speed up the drying process….and cheese was born.
  • In the 19th century Dutch cows were known for their high milk yield (more yield, more cheese making, and thus today, Dutch cheese is well-known around the world).


  • Cheese is made from either pasteurized (heat treated) or unpasteurized milk.
  • The bacteria from raw milk (not pasteurized) gives the cheese a rich, creamy flavor.
  • Milk is warmed to 20 degrees C/84 degrees F and rennet (enzymes) are added to thicken and curdle the milk*
    • *Rennet traditionally comes from cows but now there are vegetarian options.
  • The thickened milk is cut and separated into the thick part (curds) and liquid (whey).
  • The curds are then pressed and more whey is released; the result is that the cheese becomes firmer.
  • The firm, pressed cheese curds are then immersed in salt water, which helps make the cheese firmer and last longer.


What about Nutrition facts?

  • Cheese contains calcium, protein, fat, phosphorus, zinc, vitamin A and B12 (Gouda and Swiss cheeses tend to have a higher amount of calcium).
  • It could protect teeth. One study in Finland showed the bacteria from Lactobacillus rhamnosus in cheese can lower cavity causing yeast in the mouth (maybe this is why in some cultures, such as France, cheese is eaten at the end of a meal).
  • With the higher fat and protein content it is more filling as a snack vs. a sugary snack. The fat and protein take longer to digest.
  • Due to the higher fat content its is always a good idea to keep portions in mind. A little bit goes a long way (plus you really don’t want to end up constipated).


Here’s the thing. Cheese is awesome. Generally, people with lactose intolerance can enjoy small amounts of hard cheeses without discomfort. Cabot Cheese also has lactose free cheese. Lucky for us all, if you and dairy do not mesh well there are many awesome vegan cheeses made using nutritional yeast. Instead of a sweet treat for dessert try a small amount of cheese. However, pairing cheese with jam or honey (Otto on 8th Ave does such a good job at this) is also a great dessert or holiday hors d’oeuvre).   The sweet and savory balance each other out and offer a GRATE contrast of flavors, pun and misspelling intended.

If you do go to the Amsterdam Cheese Museum be sure to tell the nice lads in the store you heard about them from Kelly, the New Yorker, by way of Dubai, who spent her layover on a mission to visit the museum.




*I am an affiliate for Mosaic foods. I research all companies with whom I am an affiliate for to make sure that my brand’s values align with their mission. 


  1. I’m really enjoying the design and layout of your blog.
    It’s a very easy on the eyes which makes it much more enjoyable for me to come here and visit more
    often. Did you hire out a designer to create your theme?
    Fantastic work!

    1. Hello Sofia- thank you so much for your feedback. I recently had someone who works in design and coding update and re-design some parts. Thanks again! 🙂

  2. Hi there. I found your site via Google even as looking for a related matter, your web site got here up. It seems good. I have bookmarked it in my google bookmarks to come back then.

    1. Hello Myrtice. Thank you for the comment. Please do come back as I have more articles and new Podcast episodes that will be out soon! 🙂

  3. I don’t know if it’s just me or if everyone else experiencing problems with your website.
    It appears as if some of the text within your posts are running off the screen. Can somebody else please provide feedback and let me know if this is happening to them
    too? This might be a issue with my web browser because
    I’ve had this happen previously. Kudos

    1. Hello! I have not had any issues with this or heard from others, however, I will look into it. Perhaps if you re-fresh the web browser it will be corrected. Thanks!

    1. Hello! Thank you so kindly. Please check out my blog for more food culture posts, and there will be more to come! 🙂

  4. Hiya, I am really glad I have found this info. Nowadays bloggers publish only about gossip and net stuff and this is actually frustrating. A good site with exciting content, this is what I need. Thank you for making this website, and I will be visiting again. Do you do newsletters by email?

    1. Hello Deb! Thank you for your encouragement. I really appreciate it as I put a lot of work into my blogging articles. I am starting to make a biweekly newsletter. You can sign-up on the homepage of my website. 🙂

  5. I just like the valuable information you supply on your articles.

    I’ll bookmark your blog and take a look at again here
    frequently. I’m slightly sure I’ll learn plenty of new stuff proper here!
    Best of luck for the following!

    1. Hello Jenny,

      Thank you so much!I have plenty more articles I am planning to write, and I just added 3 more episodes to my Podcast.

      Thanks again!


  6. Hello! This post couldn’t be written any better! Reading through this post reminds me of
    my good old room mate! He always kept chatting about this.
    I will forward this write-up to him. Pretty sure he will have a good read.
    Many thanks for sharing!

    1. Hello Natalia,

      Thank you so much for your kind words! I hope your former roommate finds it just as informative and enjoyable a read as you do! 🙂

      Be well,


    1. Hello Addison,

      Thank you so much! I appreciate you reading it and your comment! I have more to come soon 🙂


  7. Hey there I am so grateful I found your webpage, I really found you by error, while I
    was researching on Aol for something else, Anyhow I am here now and would just like to say thanks a lot for a marvelous post and a all round thrilling blog
    (I also love the theme/design), I don’t have time
    to read through it all at the moment but I have book-marked it and also added in your RSS feeds, so when I have time I will be back to read a lot
    more, Please do keep up the superb b.

  8. Hey There. I discovered your blog the usage of msn. This is a really neatly written article.
    I’ll be sure to bookmark it and return to learn more of
    your useful information. Thank you for the post. I will certainly comeback.

  9. Great blog you’ve got here.. It’s difficult to find high quality writing like yours these days. I seriously appreciate people like you! Take care!!

  10. I do not even know how I ended up here, but I thought this post was good.

    I do not know who you are but definitely you’re going to a famous blogger if you aren’t already 😉 Cheers!

  11. Pretty nice post. I just stumbled upon your weblog and wanted
    to say that I’ve really enjoyed browsing your blog posts.

    After all I’ll be subscribing to your feed and I hope you write again soon!

  12. whoah this weblog is excellent i love studying your articles.
    Keep up the good work! You know, lots of persons are searching
    around for this info, you could aid them greatly.

  13. Great beat ! I wish to apprentice at the same
    time as you amend your website, how can i subscribe
    for a weblog website? The account helped me a applicable
    deal. I have been tiny bit acquainted of this your broadcast provided vivid transparent concept

    1. Hello Parker- I went direct through WordPress. You can subscribe to my newsletter by entering in your email address on the homepage. Thanks!

Leave A Comment

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.