Discovering the World of Cheese: A Journey Through France, Netherlands, and Greece
Exploring Europe's Varied Cheese Traditions: According to Steves
Explore the rich and diverse cheese cultures of three distinctive European countries - France, Netherlands, and Greece - each offering unique flavours and traditional enjoyment methods.
France
France, renowned for its gastronomy, boasts a variety of popular and distinctive cheeses. Among them are the "King of Cheese," Brie de Meaux, the luxurious Délice de Bourgogne, the mild and creamy Fourme d’Ambert, the strong and peppery Bleu d’Auvergne, the historic Roquefort, and the Alpine favourites Reblochon and Raclette. These French cheeses are best served at room temperature, typically arranged on a cheese board with 3-5 varieties from mild to strong, and are often paired thoughtfully with wine. 1234
Netherlands
The Netherlands, particularly the cheese-making villages of Alkmaar and Edam, offer a taste of Dutch cheese culture. Gouda, a semihard cow’s milk cheese with varying ages from young (mild, creamy) to aged (sharp, caramel notes), and Edam, a mild, slightly nutty cheese often found coated in red wax, are two popular Dutch cheeses. These cheeses are typically enjoyed sliced with bread or crackers, in sandwiches, or as part of lunch or light meals. 1
Greece
Greek cheese culture is centred around Feta, Kefalotyri, and Mizithra. Feta, the hallmark of Greek cuisine, is a crumbly, tangy white cheese made from sheep or goat milk. Kefalotyri is a hard, salty cheese used for grating and cooking, while Mizithra is a fresh or aged whey cheese often used in pastries or salads. Greek cheese is a staple in salads, pies, meze plates, and is served with olives, fresh bread, and Greek wine or ouzo. 1
Comparison Table
| Country | Most Popular/Distinctive Cheeses | Traditional Enjoyment | |---------|--------------------------------------------|-----------------------------------------------------| | France | Brie de Meaux, Délice de Bourgogne, Fourme d’Ambert, Bleu d’Auvergne, Roquefort, Reblochon, Raclette | Cheese course before dessert, room temp, with baguette, paired with appropriate wines | | Netherlands | Gouda, Edam | Sliced with bread or crackers, in sandwiches, with beer or coffee | | Greece | Feta, Kefalotyri, Mizithra | In salads, pies, meze plates, with olive oil and herbs, fresh bread, wine or ouzo |
For a truly immersive cheese experience, visit Alkmaar or Edam in the Netherlands, both reachable by train from Amsterdam. In Alkmaar, you can witness the traditional cheese market accompanied by an emcee who narrates the action in Dutch and English. The Weigh House in Alkmaar is a notable cheese museum, used since the 16th century for weighing cheese. 1
When exploring French cheese, it's recommended to try at least four types: a hard cheese, a flowery cheese, a blue or Roquefort cheese, and a goat cheese. Heading to the Alps, taste hard, strong Beaufort or Gruyère-like Comté cheese at les alpages. France is known for its artisan cheese, which comes in various shapes like wedges, cylinders, balls, and mini hockey pucks. 1
In Greece, Feta in the Peloponnese is dryer and crumbly, while feta made in Macedonia is mild, soft, and creamy. Alkmaar and Edam have weekly morning markets (respectively from April to August and July and August) where you can sample Dutch cheese. 12
France is among the world's top cheese exporters, with over 400 different varieties produced, including cow, goat, and sheep cheeses. Greek feta is protected by EU regulations and is traditionally made with sheep's milk. 12
In France, the cheese course is served before or instead of dessert, helping with digestion and offering a chance to sample regional cheeses. Graviera, a hard cheese made in Crete from sheep's milk, is a popular cheese in Greece, tasting sweet and nutty. 12
In the Loire Valley, look for signs for fromage de chèvres fermier (farmer's goat cheese). Edam cheese is known for its red wax covering and travels well without refrigeration. 12
