Graskaas is a cheese created from the first milkings after cows have spent the winter inside and are led to pasture.

This milk is rich and makes a mild-flavored and creamy cheese; cheese prepared from milk produced by indoor cows is known as hooikaas, or “hay cheese.” Meikaas, or “May cheese,” is identical to graskaas but is aged for a shorter period of time.

Graskaas is usually available in early summer, but due to an unusually warm spring in 1596, graskaas was available in the Delft market on March 28.


Gouda, or “How-da” as the locals say, is a Dutch cheese named after the city of Gouda in the Netherlands.

It is one of the most popular cheeses in the world, accounting for 50 to 60% of the world’s cheese consumption.

It is a semi-hard cheese celebrated for its rich, unique flavour and smooth texture.

The original cheese markets in Gouda is one of the last standing commercial cheese markets in the Netherlands.

Since the name is not protected, it has become a generic classification for all cheeses produced and sold under the name Gouda.

Gouda is typically made from pasteurized cow’s milk although some artisan varieties use sheep’s or goat’s milk to produce cheeses that are going to be aged for a long time.

Boerenkaas is a typical variety of unpasteurized Gouda cheese produced by the farmers from the milk of cow’s grazing on the natural, low pastures of Netherlands.

There are seven different types of Gouda cheese, categorized depending on age.

Graskaas is young Gouda ready to be consumed within weeks of production.

On the other hand, is the extra aged, Overjarig cheese which has a full-flavored, hard, golden interior and salty flavor reminiscent of toffee.

Between the spectrums is a variety of Dutch Gouda’s classified as per the texture and age – Jong, Jong belegen, Belegen, Extra belegen, and Oud.

Each cheese gets increasingly firmer in texture and richer in flavor than earlier classification.

The waxed rind of the cheese also changes by the age as soft, younger Dutch Gouda cheese are identified by yellow, orange, or red wax rinds white mature cheese have black wax coverings.


Cheese is a dairy product made from milk that comes in a variety of tastes, textures, and shapes thanks to the coagulation of the milk protein casein.

It is made up of proteins and lipids derived from milk, often that of cows, buffalo, goats, or sheep.

During the manufacturing process, the milk is frequently acidified and enzymes such as rennet or bacterial enzymes with comparable activity are added to cause the casein to coagulate.

After that, the solid curds are separated from the liquid whey and pressed into finished cheese.

Aromatic molds can be found on the rind, the outer layer, or throughout the cheese.

Most cheeses melt when heated to cooking temperature.