My cheese plate features a variety of Dutch cheeses, including aged goat's cheese, blue-veined Gouda, herb cheese with nettles ('brandnetelkaas') and soft goat's cheese. I have deliberately steered away from regular Gouda and Edam cheeses here. While I love a good Gouda, especially the aged varieties, we're already more than famous for them. I also haven't specified amounts, as that depends on how many people you'll be serving. Combine cheese with fruit (fresh, dried or preserved) and grainy mustard. More ideas for a Dutch cheese plate as well as some shopping information can be found in my overview of Dutch cheeses.
Prep Time: 2 minutes
Total Time: 2 minutes
- Bastiaanse Blauw cheese, 1 piece
- Landana Old Goat's Cheese, in shards
- Farmhouse cheese with nettles ('Boerenbrandnetelkaas'), cubed
- Bastiaansen Bûche Fraiche, 1 piece
- Grainy mustard, such as
- Groningse mustard, in small bowls
- Apple & pear chutney
- Red grapes
Assemble the cheese on a cheese board. Serve with grainy mustard, apple & pear chutney, grapes and your favorite bread or crackers.