Kaas

Kaas is the Dutch word for cheese, a dairy product produced by coagulating milk proteins to form curds, which are then drained, pressed, and aged. The process typically uses milk from cows, goats, or sheep, with lactic cultures for flavor and often rennet to initiate coagulation. The aging period, salt content, moisture, and temperature shape the texture and taste, producing cheeses from fresh and soft to hard and well aged.

In the Netherlands and parts of Belgium, kaas has a long tradition and a diverse range of regional varieties. Gouda and Edam are among the best known internationally; Gouda commonly ranges from mild, pale-yellow young cheese to aged versions with a caramel hue and deeper flavor. Other styles include Leyden, which is often spiced with cumin, and a variety of local and artisanal cheeses with different rind treatments and shapes.

Production and trade: The Netherlands hosts historic cheese markets and is a major exporter of kaas. Large-scale dairies produce standard varieties, while artisanal producers offer specialty cheeses with distinctive textures and aromas. Cheese is a common feature of Dutch meals, eaten with bread, used in cooking, and featured in markets and gift exports.

Nutrition and consumption: Cheese provides protein and fat and is relatively high in sodium. Lactose content decreases with aging, affecting tolerance for some individuals. As part of a balanced diet, kaas is typically enjoyed in moderation and paired with products like bread, fruit, or beer.