Country by country, region by region, the Cheese and Dairy Products Show invites you to discover Protected Designations of Origin (PDOs). This week: the Netherlands.

Created in 1992, the European PDO label is designed to distinguish products that have been ‘processed and prepared in a specific geographical area, using the recognised know-how of local producers and ingredients from the region concerned’. On 1st January 2025, there were more than 153 PDO cheeses, butters and creams across Europe (including the British and Swiss equivalents).

We invite you to discover these PDO, while waiting to come and taste them on the exhibitors' stands, from 07 to 09 June 2026 at Paris Expo Porte de Versailles.

This week, we focus on the Netherlands. ‘Holland, the other cheese country": this slogan from the 1980s undoubtedly helped to boost the popularity of these four local PDOs.

Selection of aged cheeses on a marble surface, with a slice of bread and butter in the foreground.

Noord-Hollandse Gouda (PDO since 1996)

What makes the difference between a simple ‘Gouda’ and a Noord-Hollandse Gouda is first and foremost the production area. As its name suggests, this PDO is made exclusively in North Holland, where it benefits from a specific quality of milk, influenced by the proximity of the sea. The other difference is, of course, the strict specifications that the PDO production process must follow, which are a real guarantee of quality. And then, of course, there's the taste, which varies greatly depending on the length of the maturing period, but with a smoother base for Noord-Hollandse Gouda than for ‘ordinary’ Gouda.

Noord-Holandse Edam (PDO since 1996)

A ball coiled in wax: the Noord-Hollandse Edam's first attraction is its smooth appearance. Named after the town of Edam, a whaling port to the north-east of Amsterdam, it can be enjoyed young (2 to 3 months), but lovers of strong sensations will prefer the steamed version (over 6 months).

A real delight for the taste buds!

Round cheese with a wax coating, partially sliced, presented on a wooden board with a cheese knife
Semi-hard cheese infused with mustard seeds, displaying a golden hue and speckled texture

Boeren-Leidse met sleutels (PDO since 1997)

Improperly called ‘cumin gouda’ by some consumers, this cheese made from raw cow's milk is a little less rich (and therefore a little firmer) than its cousin, but the little ‘twist’ is obviously provided by the grains of cumin that give this cheese from the Leiden region its full flavour.

Kanterkaas (PDO since 2000)

Produced mainly in the provinces of Friesland and Westerkwartier, Kanterkaas is made from pasteurised cow's milk and can be recognised by its characteristic shape with straight edges and sharp corners. You can enjoy it just as it is, or vary the pleasures by opting for a version with cloves (Kanternagelkaas) or cumin (Kanterkomijnekaas).
Herbed cheese with a golden rind, served on a white plate with green trim
You'll find the great Dutch PDOs among the exhibitors at the Cheese and Dairy Products Show from ‘the other land of cheese’, including Cono Kaasmakers, Treur Kaas and Vandersterre.
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