Sad. I love a goede gouda 
Oh, Onebox. Why must you be such a fickle besh?
5 Likes
My breakfast cheese of choice is Leedammer/Maasdam, rather than the better known Edam or Gouda.
2 Likes
I live 25 minutes away from Gouda! 
Lol, well fun fact but not much cheese is being made in Gouda these days, as it’s just a small somewhat industrial city. There are however numerous small independent cheese makers (not called Gouda) spread out all over the countryside in the area (say 25 miles), and in fact all over the Netherlands. I never eat Gouda cheese, because it’s usually just commercial standardised cheese sold in supermarkets, though I’ll always buy some artisanal cheese from somewhere in the Netherlands.
We don’t have an amazing array of local produce here, eg like in France, but we do have good cheese!
5 Likes
Just came from my Saturday shopping and thought maybe you guys wanted to see our local cheese offering! This isn’t a regular super market but rather a wholesaler catering to restaurants, ie it’s one of the better sources for food in our country. Of all the local cheeses, only two were from Gouda (“goudse”). You can see in the pics below, this is almost 20 meters of cheese!
12 Likes
STAAAAAHPP. I miss Yurp enuff as it is 
1 Like
Now you’re just being mean 
2 Likes
Well, it’s all relative, you guys have great tacos over there, we don’t!
3 Likes
Point taken.
1 Like
There’s always a stall at Manchester’s Christmas market from the Netherlands, selling all sorts of Dutch farmhouse cheese.
One of my favourite cheeses in the Dutch style is actually from over the border in Belgium. That’s “Passendale”. I used to visit Flanders quite often due to my interest in the Great War and, one day, was near the village of Passchendaele and came across the place where it was then made.
4 Likes
I went to a cheese making class near there!
Zuidschermer, Netherlands ?
I babied that thing all the way back to California!
11 Likes
Wow, amazing! Was it a lot of work??
Not really, although I’m sure the teacher made it easier. I’m remembering appreciating things like attention to temperature and timing.
The hardest part was caring for the cheese as we continued our trip through various countries and hotels. The rest of my companions tossed theirs.
5 Likes
5 Likes
I’m surprised that the cheese was not confisticated at customs.
2 Likes
Agreed! But I usually check carefully about what I can bring back. I remember once bringing back a jar of a tomato product that had 'nduja in it, knowing meat from some places is a big no-no, and practically blurting out “I have meat!” at customs, only to be cut off and asked a very specific question that seemed designed to keep me from confessing anything. I’m a terrible liar! I don’t even try.
OTOH, my bag gets opened without fail, with a little note left, when I’m traveling within the US.
2 Likes
Yeah, Berkeley might be a bit of an outlier compared to the rest of the country, as is NYC 
At the top of my “things to do” list…
1 Like
You are in cheese heaven! I’m smiling just thinking about this.
1 Like
