Distinctly Cheesy

Some Dutch say it makes them tall; others complain it causes nightmares. Whatever the case, the Netherlands is justifiably famous for its kaas (cheese). The average Dutch person consumes 18.6kg of the stuff every year.

Nearly two-thirds of all cheese sold is Gouda. The tastier varieties have strong, complex flavours and are best enjoyed with a glass of wine. It's classified by how long it's been aged, ranging from jong (young) to belegen (mature) to oud, the last being hard and rich in flavour. Oud Amsterdammer is a real delight, deep orange and crumbly with white crystals of ripeness.

Edam is similar to Gouda but slightly drier and less creamy. Leidse or Leiden cheese is another export hit, laced with cumin or caraway seed and light in flavour.

In the shops you'll also find scores of varieties that are virtually unknown outside the country. Frisian Nagelkaas might be made with parsley juice, buttermilk and 'nails' of caraway seed. Kruidenkaas has a melange of herbs such as fennel, celery, pepper or onions. Graskaas is 'new harvest' Gouda made after cows begin to roam the meadows and munch grass.