Old Amsterdam - What It Is, How to Buy It, and How to Use It

1. Netherlands ➝ Sole producer and home of Westland Cheese Group
2. N/A ➝ Unlike generic Gouda, Old Amsterdam is a proprietary brand
3. N/A ➝ Production is not licensed to other countries or producers

• Original Old Amsterdam ➝ The flagship product, recognizable by its black wax coating and red label. Look for the official branding to ensure authenticity.
• Old Amsterdam Reserve ➝ Premium extended-aged version with more pronounced crystal formation and deeper flavor notes.
• Old Amsterdam Goat ➝ Alternative made with goat's milk, offering a distinctive tanginess while maintaining the brand's aging expertise.

• 🧀 Wedges ➝ The most common retail format, typically vacuum-sealed in portions ranging from 150g to 300g, perfect for cheese boards or slicing for sandwiches
• 🔪 Pre-sliced packages ➝ Convenience option for sandwiches and quick snacking
• 🧠 Whole wheels ➝ Available primarily to specialty retailers and restaurants, ranging from 4-12kg
• 🧩 Snack portions ➝ Individually wrapped small cubes or sticks designed for on-the-go consumption
• 🍚 Grated/shaved ➝ Limited availability but useful for cooking applications where immediate melting is desired

• 🌸 Spring ➝ Cheeses made from spring milk (when cows begin grazing on fresh pasture) often develop sweeter notes with slightly higher moisture content.
• 🌞 Summer ➝ Summer production may yield cheese with deeper yellow coloration and more pronounced grassy notes due to cows' fresh pasture diet.
• 🍂 Fall ➝ Fall-produced cheese typically offers balanced flavor as cows transition to different feed, creating an excellent middle-ground profile.
• ❄ Winter ➝ Winter batches may have subtly different texture and flavor as cows move to preserved feed, often resulting in slightly firmer cheese with concentrated richness.

• Color ➝ Look for a deep amber to golden-orange interior with visible white calcium lactate crystals throughout—these "cheese diamonds" indicate proper aging.
• Rind ➝ Traditional red wax or black coating should be intact with no cracks or damage to ensure freshness.
• Structure ➝ The cheese should appear firm but not dried out, with an even distribution of occasional small holes (eyes).

• Nutty base notes ➝ A pronounced caramel-butterscotch aroma with subtle roasted nut undertones indicates proper aging.
• Balanced intensity ➝ The aroma should be present but not overwhelming; too strong might indicate overaging.
• Absence of ammonia? ➝ Any ammonia smell suggests improper storage or overaging beyond optimal conditions.

• Firm but pliable ➝ The cheese should resist slightly when pressed but not be rock-hard or rubbery.
• Crystal presence ➝ Those crunchy protein crystals should be noticeable throughout, creating textural contrast.
• Even consistency ➝ No excessive dryness around edges or inconsistent texture which might indicate improper storage.

• Brand verification ➝ Look for the authentic Old Amsterdam logo and packaging to avoid imitations; the distinctive red label against black wax coating is characteristic
• Retailer reputation ➝ Purchase from specialty cheese shops or well-maintained supermarket cheese counters where proper storage and handling are priorities
• Production date ➝ While already aged, extremely old stock might have been improperly stored; check for reasonable freshness dates
• Price point ➝ Genuine Old Amsterdam commands a premium price; suspiciously inexpensive options may indicate compromised quality or authenticity
• Storage conditions ➝ Observe how the cheese is stored at the retailer; properly refrigerated displays indicate better maintenance of quality

• Unopened cheese ➝ Keep in original packaging in the refrigerator (40-45°F/4-7°C) for up to 4 weeks.
• Cut wedges ➝ Wrap tightly in cheese paper or parchment paper followed by loose plastic wrap for up to 2 weeks in the refrigerator.
• Sliced cheese ➝ Store in an airtight container with a slightly damp paper towel to maintain humidity for up to 7 days.
• Before serving ➝ Remove from refrigeration 30-60 minutes before serving to allow flavors to develop at room temperature.

• Netherlands (Westland) ➝ The original wheel from Westland Kaas; look for the black wax rind and “18 maanden belegen” stamp—oilier, more toasted-nut aroma than export batches.
• UK & Ireland ➝ Deli wedges cut from full wheels in M&S, Waitrose, or Sheridans Cheesemongers; slightly drier edge, but still sporting the tyrosine crunch.
• North America ➝ Costco sometimes stocks pre-packed 200 g slices; flavor is milder, but still miles above generic “aged Gouda”.

• PDO look-alike? Old Amsterdam isn’t PDO, so ignore any seal claiming “Gouda Holland PDO”—it’s a different cheese.
• Packaging cues: vacuum pack is normal; resealable zip keeps aroma locked. Avoid pre-shredded—it’s dust-dry.
• Red flags: bright orange color (too young), rubbery texture (over-pasteurized), or no Westland Kaas logo on the back.

• Best for Raw Use ➝ 18-month block, sliced paper-thin on a cheese board with apple mostarda.
• Best for Cooking ➝ XO 36-month, grated over French onion soup—holds shape without turning greasy.
• Budget Pick ➝ Old Amsterdam “Snack Cheese” 20 g mini bars—same flavor, smaller price tag, perfect for lunchboxes.

• Supermarkets: Albert Heijn (Netherlands), Rewe (Germany), Sainsbury’s Taste the Difference counter (UK) all stock the 200 g wedge.
• Farmer’s markets: Rare—look for Dutch expat stalls at Borough Market (London) or St. Lawrence Market (Toronto) for full wheels.
• Specialty stores: Dutch cheese shops like Kaashandel Van der Linden (Brussels) or Holland’s Finest (Chicago) keep 5 kg wheels for cutting to order.

• Europe: Craved London, Kaashandel Peters (ships EU-wide), GoudaCheeseShop.com—all vacuum-seal and chill-pack.
• North America: iGourmet, Murray’s Cheese, Amazon Fresh (check “ships cold” filter).
• Oceania: The Cheese Collective (Australia) and Sabato (NZ) import quarterly pallets—order early.

• Check Shipping Costs ➝ Cold-chain can add €10–15 flat; bundle with other cheeses to dilute.
• Check Freshness Guarantees ➝ Look for “cut to order within 48 h” and temperature-controlled badges.
• Buy in Bulk ➝ A 1 kg wheel keeps 8 weeks wrapped in wax paper + foil; slice and freeze portions for cooking.
• Check Customer Reviews ➝ Photos showing white bloom (harmless) vs slime (bad)—trust the visuals.

North America (NA)

• United States ➝ Whole Foods (Mid-Atlantic & Northeast), Costco Business Centers, Wegmans deli counter; online at Murray’s, Goldbelly.
• Canada ➝ Loblaws “Black Label”, Longo’s, Dutch Shop (Ontario/BC); Amazon.ca carries 200 g packs.
• Mexico ➝ City Market (CDMX) and La Europea branches; otherwise order via Amazon Mexico third-party importers.

Europe, Middle East, and Africa (EMEA)

• European Union ➝ Ubiquitous in Albert Heijn, Carrefour, Edeka; specialty wedges at Kaashandel Reypenaer (Amsterdam) and Fromagerie Laurent Dubois (Paris).
• United Kingdom ➝ Waitrose, Ocado, Booths (North England); high-end cuts at Neal’s Yard Dairy.
• Middle East ➝ Spinneys (UAE) and Carrefour (KSA) import chilled wedges; Kibon (Israel) stocks the snack bars.
• Africa ➝ Woolworths (South Africa) and Shoprite (Nigeria) list it as “Aged Dutch Gouda”—verify label.

Asia-Pacific (APAC)

• Oceania ➝ Woolworths Metro (AU metro stores), Farro Fresh (NZ); online from CheesePlease or The Dairy Mail.
• East Asia ➝ Seijo Ishii (Japan), Citysuper (HK), Shinsegae (Korea) carry 150 g packs; Taobao sellers ship from Dutch expats in Shanghai.
• Southeast Asia ➝ Villa Market (Thailand), Jaya Grocer (Malaysia) stock the snack bars; RedMart (Singapore) has wedges.
• South Asia ➝ Nature’s Basket (India) and Gourmet Foods Pakistan import quarterly—pre-order online.

Latin America (LATAM)

• Central & South America ➝ Jumbo (Chile), Carulla (Colombia), Pão de Açúcar (Brazil) list it in upscale deli fridges.
• Caribbean ➝ Hi-Lo (Trinidad) and Supermercado Nacional (DR) occasionally fly in small shipments—call ahead.

• Room Temperature Service ➝ Allow to rest 30-60 minutes before serving to develop full flavor and aroma profile
• Controlling Intensity ➝ Slice thinner for stronger flavor impact; thicker cuts highlight texture and mellower notes
• Common Mistakes ➝ Serving too cold (mutes flavor), cutting too far ahead (dries out), or overpowering with competing strong flavors
• Melting Properties ➝ Melts beautifully at moderate heat; high temperatures can cause separation due to age-related reduced moisture
• Rind Management ➝ Unlike natural-rind aged cheeses, the protective wax coating is not edible and should be removed before serving
• Regional Twist ➝ In the Netherlands, Old Amsterdam is often enjoyed with mustard on dark rye bread, while Americans typically pair it with sweeter accompaniments like honey or fig jam. French culinary traditions might incorporate it into a carefully balanced cheese course with fruit, while Mediterranean cuisines might combine it with olives and charcuterie for a saltier flavor profile.

• Aged Beemster XO ➝ Replicates both flavor and texture with similar crystalline structure and caramel notes, though with slightly different flavor emphasis.
• 5-Year Aged Gouda ➝ Closely replicates flavor and texture, though brand-specific nuances will vary.
• Aged Manchego ➝ Provides similar texture with a different but compatible flavor profile, offering pleasant crystallization and aged complexity.

• Bold Red Wines ➝ The caramel notes in the cheese harmonize beautifully with the fruit-forward aspects of Cabernet Sauvignon or Syrah, while the cheese's crystalline texture provides textural contrast to the wine's liquid smoothness.
• Fruit Preserves ➝ Fig jam, apple butter, or quince paste balance the savory aspects of the cheese with natural sweetness, mimicking the traditional Dutch pairing of cheese with fruit.
• Toasted Nuts ➝ Walnuts, pecans, or almonds enhance the nutty undertones in the cheese through flavor reinforcement, while adding complementary crunch to the already crystalline texture.

• Tyrosine Crystals ➝ Contains amino acid formations that create the distinctive crunchy texture and contribute to umami flavor development
• Maillard Reaction ➝ The non-enzymatic browning process that occurs during aging creates the characteristic caramel and butterscotch flavors
• Healthy Fats ➝ Rich in conjugated linoleic acid which some studies suggest may have anti-inflammatory properties
• Calcium Content ➝ Provides approximately 700-800mg of calcium per 100g, supporting bone health

• Dutch Cheese Heritage ➝ While a contemporary brand rather than a centuries-old tradition, Old Amsterdam represents the continuation of Dutch expertise in aged Gouda production
• Modern Interpretation ➝ Created in the 1980s as a premium offering that made the character of well-aged cheese more accessible to the broader market
• Cultural Status ➝ In the Netherlands, aged cheeses like Old Amsterdam are often served as part of important celebrations and gatherings
• Export Success ➝ Has become one of the Netherlands' most recognized cheese exports, introducing international consumers to Dutch cheese traditions
• Contemporary Evolution ➝ Represents how traditional food products adapt to modern markets while preserving core production values
• Misconceptions ➝ Despite its name suggesting great antiquity, Old Amsterdam is a relatively modern brand (though based on traditional aging techniques)

• Cheese Crisps ➝ Bake thin slices at 350°F until golden for intensely flavored crackers perfect for soups
• Flavor Booster ➝ Grate into pie crust dough for savory tarts and quiches to add depth without overwhelming
• Compound Butter ➝ Mix finely grated cheese with softened butter for an instant upgrade to steaks or roasted vegetables
• Breading Component ➝ Add to breadcrumb mixtures for schnitzel or fried vegetables for enhanced flavor complexity

• Despite its traditional-sounding name, Old Amsterdam was created in the 1980s by the Westland family as a premium aged Gouda option
• The name "Old Amsterdam" was chosen to evoke the rich cheese-making traditions of Holland rather than indicating a specific historical product
• The distinctive protein crystals that give the cheese its slight crunch are formed by amino acids breaking down during the aging process 🧪
• Old Amsterdam has won multiple awards at international cheese competitions, including gold medals at the World Cheese Awards

• Clifton Fadiman ➝ "Cheese is milk's leap toward immortality" (While not specifically about Old Amsterdam, this quote captures the transformation aging brings)
• Dutch Proverb ➝ "Goede kaas is niet te duur" ("Good cheese is never too expensive")
• Modern Media ➝ Featured in numerous cooking shows and food blogs as an example of accessible premium cheese

• Animal Welfare ➝ Westland Cheese Group has implemented standards for ethical treatment of dairy cows, though specific certification levels vary.
• Organic Options ➝ While the main Old Amsterdam product is not organic, the company has experimented with organic varieties in response to market demand.
• Local Sourcing ➝ The company emphasizes using Dutch milk to support local dairy farmers and reduce transportation impacts.
• Production Efficiency ➝ Modern production facilities aim to minimize energy use during the aging process.
• Packaging Considerations ➝ Traditional wax coating is not easily recyclable, though it effectively reduces food waste by extending shelf life.
• Carbon Footprint ➝ As with all dairy products, there is a significant carbon footprint associated with production, primarily from methane emissions from cows.
• Water Usage ➝ Cheese production requires substantial water resources, though the Netherlands' advanced water management systems help mitigate impacts.
• Waste Management ➝ Whey byproducts are typically repurposed for other food applications rather than discarded.