Eymermeers

Eymermeers are a type of traditional Dutch cheese that originates from the province of North Brabant, specifically from the region around the village of Eymer. This cheese is known for its distinctive flavor and texture, making it a popular choice among cheese enthusiasts.

The production of Eymermeers dates back to the 19th century, when local farmers began creating a semi-hard cheese using cow’s milk. The cheese is aged for a minimum of four weeks, though it can be aged longer for a more pronounced flavor. During aging, the cheese develops a smooth, creamy interior with a slightly tangy taste, balanced by a mild saltiness. The rind is typically washed with brine or water, which contributes to its characteristic firm yet slightly elastic texture.

Eymermeers is often compared to Gouda due to its similar aging process and flavor profile, though it tends to be slightly softer and creamier. The cheese is commonly used in both savory and sweet dishes, such as sandwiches, salads, and desserts like cheesecakes or fruit platters. It is also enjoyed on its own as a table cheese.

The name "Eymermeers" is derived from the village of Eymer, where the cheese was traditionally made. While production has expanded beyond the region, many artisans still adhere to traditional methods, ensuring the cheese retains its authentic taste. Today, Eymermeers is recognized as a protected designation of origin (PDO) in the European Union, guaranteeing its authenticity and quality.

The cheese is typically round in shape, with a diameter of about 10 centimeters and a weight ranging from 1 to 2 kilograms. Its appearance is often described as golden-yellow, though variations in color can occur depending on the aging process. Eymermeers is a versatile cheese that appeals to both casual consumers and connoisseurs, offering a taste of Dutch culinary tradition.