Dutch cheeses
- Beemster – a hard cow's milk cheese, traditionally from cows grazed on sea-clay soil in polders.
- Boerenkaas – "farmhouse cheese", prepared using raw unpasteurised milk
- Edam - a red-waxed semi-hard cows' milk cheese named after the town of Edam
- Graskaas - "grass cheese", a seasonal cows' milk cheese made from the first milkings after the cows are let into the pastures in spring.
- Gouda - a semi-hard cows' milk cheese traditionally traded in Gouda, now often used as a worldwide generic term for Dutch-style cheese.
- Kanterkaas - "edge cheese", a hard cheese produced in Friesland, with variants flavoured with cumin and cloves.
- Leerdammer – a trademarked Emmental-style semi-firm cows' milk cheese
- Leyden - a cows' milk cheese flavoured with cumin and caraway seed
- Limburger - a soft cheese with a distinctive smell, traditionally from the area of the former Duchy of Limburg
- Maaslander - a trademarked Gouda-style cheese made in Huizen
- Maasdam - an Emmental-style semi-firm cows' milk cheese
- Nagelkaas - "clove cheese", flavoured cows' milk cheese from Friesland.
- Old Amsterdam – a hard cows' milk cheese
- Parrano – a trademarked Gouda-style semi-firm cheese
- Prima Donna - a similar style of cheese trademarked by a different company.
