25 Recipes with Dutch Cheese

Discover the Delights of Cooking with Dutch Cheese

As one of the biggest cheese exporters in the world, The Netherlands is synonymous with Gouda, the country's best known cheese. But there are many other varieties of Dutch cheese, ranging from hard, crumbly, aged cheeses to the softest and most delicate of chevres. This recipe collection places Dutch cheese in the spotlight, with cooking ideas ranging from sandwich spreads to salads, soups and so forth. We've also included a handful of our favorite recipes featuring non-Dutch cheeses.

  • 01 of 25
    Boerenkaas Puffs (Kaassoesjes van Boerenkaas). Photo © www.boerenkaas.nl
    This recipe for cheesy choux pastry puffs uses a tasty Dutch raw milk cheese known as boerenkaas (the name translates as 'farmer cheese'). Serve as an appetizer with a good glass of red wine.
  • 02 of 25

    Potato & Celeriac Soup with Gouda Cheese Recipe

    Potato & Celeriac Soup with Gouda Cheese. Photo © K. Engelbrecht

    Our easy recipe delivers a generous pot of velvety blonde soup with celeriac, potatoes, ham and Gouda cheese. Serve steaming bowls with slices of fresh, buttered whole wheat bread or toasted ham and cheese sandwiches as a mid-week family meal. Children love it!

  • 03 of 25

    Dutch Sandwich Spread with Cream Cheese, Chives & Celeriac

    Heksenkaas. Photo © K. Engelbrecht
    Most butchers and sandwich shops in the Netherlands sell a rich, creamy white sandwich spread known as Heksenkaas®. The name translates as 'witches' cheese'. Our homemade version of this commercially produced concoction is made with full-fat cream cheese, leeks, celeriac, parsley and garlic and a generous sprinkling of chopped chives.
  • 04 of 25
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    Kaasstengels (Dutch cheese straws). Photo © Ellen Schelkers
    This basic recipe for kaasstengels ('cheese stems') couldn't be easier to make and is ideal for those leftover bits of puff pastry that always seem to clog up the freezer. Our version uses aged Gouda cheese and salt & pepper, but you could add your favorite herbs, such as freshly chopped thyme or rosemary. Add punch and texture with some dried chili-, onion- or garlic flakes or sesame-, poppy-, caraway or cumin seeds.
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  • 05 of 25

    Tart with Belgian Endive & Chevre

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    Easy puff pastry pie with goat's cheese & witlof. Photo © Sven Benjamins for Mo Media
    This puff pastry tart with Belgian endive & delicate goat's cheese is just the thing for rainy Sunday afternoons, because it is as easy to throw together as it is delicious to eat.
  • 06 of 25
    Diep-fried Camembert with Cranberry Sauce. Photo © House of Books
    Many people don't know that cranberries grow wild on the Netherland's Wadden islands, where some 48 ha (119 acres) of cranberry fields can be found today.In this recipe cranberry port sauce adds zing to rich deep fried camembert cheese.
  • 07 of 25

    Eggplant & Cumin Dip with Olde Remeker Cheese

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    Aubergine dip with Olde Remeker cheese. Photo © Sven Benjamins for Mo Media
    This clever play on traditional Dutch cumin cheese ( komijnekaas) marries eggplant and cumin for a aromatic dip, which tastes delicious with a piece of Olde Remeker cheese, a delicate raw milk cheese that has been matured for 18 months.
  • 08 of 25
    Baked Eggs with Spinach, Leeks & Gouda. Photo © K. Engelbrecht
    These baked eggs with Gouda cheese, spinach and leeks are the meal equivalent of a comfy cardi, suitable for even the most lethargic of moods, when you want to eat well but can't muster the energy for anything too complicated. Made with iron-rich spinach, protein-packed eggs and cancer-fighting leeks, this low carb choice will do you good, too. Serve family style with crusty spelt bread for breakfast or brunch. Or, if you're having this for lunch or a light dinner, add a green salad.
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  • 09 of 25

    Dutch Cheese Plate (Hollandse Kaasplankje)

    Dutch Cheese Plate (Hollandse Kaasplankje). Photo © K. Engelbrecht
    One of the easiest ways to entertain is to serve a cheese plate with drinks. We've combined hard goat's cheese, blue cheese, Dutch nettle cheese ( brandnetelkaas) and soft goat's cheese with red grapes, walnuts, our apple & pear chutney and grainy Dutch mustard. Serve with your favorite bread or crackers.
  • 10 of 25
    Pickled Beet Salad with Ash-Coated Goat's Cheese. Photo © Fontaine

    There's something deeply reassuring about making your own pickles and jams, such as this beet salad, which makes a terrific addition to any cheese plate and is particularly good with goat's cheese.

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  • 11 of 25
    Oude kaas & cumin muffins. Photo © K. Engelbrecht
    These savory muffins are made with oude kaas, that delicious aged Gouda. We recommend Olde Remeker, but Old Amsterdam from the supermarket will do nicely too. And if you can't find that, simply use a good Parmesan cheese instead. The use of cumin seeds is, of course, a play on komijnekaas (Dutch cumin cheese).
  • 12 of 25
    Pistachio Dip (on the left). Photo © Kosmos
    This effort-free vegetarian dip is made from pistachios, Turkish sheep's cheese (peynir), garlic, olive oil and parsley. Trust me on this - you'll be hearing ooohs and aaahs the minute people taste it. Serve as an appetizer, with (Turkish) bread, olives, and other dips.
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  • 13 of 25
    Puff Pastry Tart with Hard Dutch Goat's Cheese, Leeks & Mushrooms. Photo © K. Engelbrecht
    We usually make these puff pastry tarts to use up the previous night's leftover veggies. This particular version features hard Dutch goat's cheese ( Hollandse geitenkaas), mushrooms, leeks, beet, bacon and rosemary, but you can substitute ingredients as you wish - there are endless variations on the theme.
  • 14 of 25
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    Green Asparagus Tart. Photo © Anna de Leeuw

    This seasonal spring tart with fresh green asparagus, puff pastry, ricotta, Parmesan cheese, tarragon and almonds places the verdant spears in the spotlight - exactly where they belong.

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  • 15 of 25
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    Parsnip casserole with Old Amsterdam cheese. Photo © Karin Engelbrecht
    While they've become somewhat of a forgotten vegetable, parsnips were a staple food in the Netherlands before the introduction of the potato. This cheesy parsnip bake is great with a good steak and a simple green salad.
  • 16 of 25

    Steamed Cauliflower with Pastrami, Goat's Cheese & Arugula

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    Cauliflower... transformed. Photo © Ellen Schelkers

    Cauliflower (or bloemkool as it's known in Holland) is usually boiled and eaten with béchamel sauce and nutmeg in the Netherlands, but there are endless ways to enjoy this versatile veg. Here, steamed cauliflower is teamed with pastrami, melted goat's cheese and arugula for a hearty dish that can be served as a main or side.

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  • 17 of 25
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    Beet Salad with Chèvre & Mint. Photo © Karin Engelbrecht
    The sweetness of roast beets pair perfectly with the salty tang of young goat's cheese in this easy yet elegant salad recipe, which also features walnuts, shredded mint and onions marinated in red wine vinegar.
  • 18 of 25
    Witlof salad with Bastiaanse Blauw. Photo © Daisy Obdam
    We've used Bastiaanse Blauw organic blue cheese for this flavorful witlof salad recipe, as well as Dutch Westland grapes and De Traay organic polder honey, but substitute whatever blue cheese, grapes and honey you love.
  • 19 of 25
    Gouda Cheese Cookies. Photo © J.L. Crow

    This savory cheese cookie is an excellent addition to any cheese plate and makes a great snack on its own. Use themed cookie cutters for various occasions - we often make bell-shaped cheese cookies at Christmas time, bat-shaped cookies for Halloween or cheesy hearts for Valentine´s Day.

  • 20 of 25
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    Omelet with Turnip Greens, Chevre & Chili. Photo © Karin Engelbrecht
    Turnip greens (or turnip tops) may be something from our great-grandmothers' time, but are so jam-packed with iron, dietary fiber and vitamins A, B, C and K that they are well worth rediscovering. These greens (known as raapstelen or keeltjes in Dutch) are actually the tender leaves of turnips or Chinese cabbage and taste like a cross between spinach and arugula.They are available in spring at health food stores, organic supermarkets, and farmers markets in Holland. If you can not get it...MORE where you are, simply substitute with a mixture of spinach and arugula.
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  • 21 of 25

    Ham & Cheese Sandwich with Redcurrant Relish

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    Ham & cheese sandwich with redcurrant relish. Photo © Karin Engelbrecht

    Our zesty redcurrant relish lifts a classic ham & cheese sandwich to new heights.

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  • 22 of 25
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    Kohlrabi Salad with Watercress, Ham & Chevre. Photo © Karin Engelbrecht
    Kohlrabi is one of those forgotten vegetables that fell out of favor for a while, but is being rediscovered. Look out for it at your local whole foods market or health food store. This kohlrabi salad with ham and chevre makes for a satisfying crunchy lunch when you're home alone and want to have something healthy.
  • 23 of 25
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    Low carb appetizer with Belgian endive, goat's cheese & walnuts. Photo © Karin Engelbrecht
    This is the kind of dish that you just assemble as needed. It is all about frying off some bacon, cutting up a little Belgian endive, and assembling with crumbled goat's cheese, crunchy nuts and some fresh herbs. Served as a starter or appetizer it's simple but oh so tasty!
  • 24 of 25

    Homemade Ricotta with Goat's Milk and Coriander Seeds Recipe

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    Homemade herbed ricotta. Photo © Fontaine
    Once you've made Dutch cookbook author Yvette van Boven's delicate ricotta, we're sure you'll be just as surprised and delighted as we were at how easy it is to make at home. Crumble over salads, use in pastas or incorporate into desserts.
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  • 25 of 25
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    Salad with redcurrants, arugula & feta cheese. Photo © Karin Engelbrecht

    This salad combines hot, sour, salty and sweet flavors from Northern Europe, the Mediterranean and Asia. It shouldn't work, but oddly, it does. Against a backdrop of peppery arugula, the tart taste of Northern European redcurrants, salty feta and briny black olives from the Mediterranean are complemented by an Asian-ish dressing of sweet ginger syrup, lime and spicy chile oil.

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