The Netherlands, blessed with ideal geography and climate, began exporting cheese as early as the 14th century, gaining fame across Europe by the 15th century. To prolong preservation and ease transportation, the Dutch refined cheese-making techniques, producing the renowned Gouda and Edam cheeses.

Gouda is the most widely produced cheese in the Netherlands, evolving in flavor from smooth and mild to robust and firm as it ages. It comes in spring-only &ldquoGouda May Cheese,&rdquo mini versions, rindless types, and innovative flavors like truffle and tomato &mdash all beloved across age groups. It's excellent with beer and delicious both fresh and baked.Edam cheese for export is sealed with red wax. Inside, it has a rich, creamy color. (Image/Heho Health)

Edam, wrapped in red wax and known in Asia as the &ldquoRed Jewel,&rdquo is a familiar favorite in Japan. With its affordable price, it&rsquos great for cooking or as a snack. Young Edam is ideal for slicing, while aged Edam is best grated into dishes.This round cheese is characterized by its pure black wax coating. The contrast between the dark exterior and the yellow cheese inside is quite striking. (Image/Heho Health)

Finally, the award-winning &ldquoOld Dutch King Gouda&rdquo secured a gold medal at the World Cheese Awards. Made from top-quality Gouda aged 12 months, it has a stark black rind and rich yellow interior, with a bold aroma and springy texture. It pairs superbly with red wine, beer, or in dishes. These three classic cheeses each shine in their way, offering a taste of Dutch cheese charm.