SC123 - Celebrating Cheese

Dutch cheese is famous all over the world. Best known are Goudse and Edammer.
They are classified by age and percentage of fat. For making sandwiches a factory sliced and sealed cheese is most practical, as shown in the image above.

The longer a cheese has had time to mature, the older the cheese is. The age of the cheese has a major effect on its taste. Because the older the cheese, the more intense the taste.

The following classification by age applies to Dutch cheeses:
Young cheese – at least 3 weeks old
Young matured cheese – at least 2 months old
Matured cheese - at least 4 months old
Extra matured cheese - at least 7 months old
Old cheese - at least 10 months old
Over-aged cheese – older than 1 year