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#1: Old Amsterdam

A world-famous, premium brand of aged Dutch Gouda-style cheese known for its robust, savoury-sweet flavour profile and signature crunchy maturation crystals. Produced by the Westland family company since 1985, it is traditionally crafted from pasteurised cow's milk using 100% pasture milk, and is distinguished by its eye-catching black wax coating.
Despite its name and its themed souvenir shops in the capital city, the cheese is not actually aged in Amsterdam, nor is it technically a traditionally defined "old" cheese by strict Dutch standards; rather, it uses a unique, proprietary starter culture (the secret "M4 starter") and modern temperature variations to accelerate the production of its deep, mature flavour while keeping the texture smooth and sliceable. (V+P) 

#2:  Montagnolo Affine

Full fat soft mould ripened blue veined cheese. A rich & creamy cheese with subtle blue tones giving a buttery soft mouth feel. It has a unique grey rind, achieved by the cheese being rolled by hand through the mould culture. During its maturation period it uses a special cold ripening method, which helps to develop the flavour. Made in the Allgau region of Bavaria, Germany, it was first made in the early 1990's. It was launched in Germany and has steadily made it's way across Europe.
SOFT & CREAMY WITH MEDIUM BLUE TONES. (V+P)

#3: Villa Chilli Fumé

A bold, artisanal variant of classic Dutch Gouda that fuses a rich, creamy base with natural wood smoke and a fiery pepper kick. Traditional cheesemakers infuse the paste or curds with fresh chili flakes or smoked chili peppers before exposing the cheese to real wood smoke—typically hickory or oak. This produces a distinct, golden-brown edible rind and an intensely complex flavour profile. (nV+P)

#4: Gjetost

Gjetost (properly spelled Geitost in Norwegian, meaning "goat cheese") is a traditional Norwegian brown whey cheese known for its distinct sweet, fudge-like flavour and caramel colour.
While the term gjetost is often used internationally to describe all Norwegian brown cheeses, it technically refers specifically to the variety made with 100% goat's milk whey, giving it a sharper, more tart flavour profile than other styles. (V+nP)

#5: Jarlsberg

Jarlsberg is a famous Norwegian mild, semi-soft cow's milk cheese renowned for its distinctive sweet, nutty flavour and iconic large round holes, or "eyes". Developed in 1956 by Professor Ole Martin Ystgaard and his team at the Agricultural University of Norway, it was formulated as a hybrid style that combines the smooth, meltable texture of Dutch Gouda with the hole-forming characteristics of Swiss Emmental. (V+P)

#6: Fenegreik Goats Gouda

Fenugreek Gouda (often listed as Gouda Fenegriek) is a creamy, smooth Dutch cheese infused with whole fenugreek seeds, giving it a distinctive sweet, aromatic, and strongly nutty flavour that closely resembles fresh walnuts or maple syrup. It is highly popular both as a traditional cow's milk cheese and as this mild goat's milk variation. (V+P)

#7: Edam

Edam is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. Edam is traditionally sold in flat-ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax. Edam ages and travels well and hardens, instead of spoiling, for an extended period. These qualities (among others) made it the world's most popular cheese between the 14th and 18th centuries, both at sea and in remote colonies. (V+P)

#8: Cambozola

Cambozola is a German triple-cream, soft-ripened blue cheese made from cow's milk. Invented in the 1970s by the German company Käserei Champignon, it masterfully combines the rich, buttery texture of a French Camembert with the sharp, spicy tang of an Italian Gorgonzola. (V+P)