Tamina Kallert explores the Dutch feeling and Gouda cheese up close!

Tamina Kallert explores the Dutch feeling and Gouda cheese up close!

On June 9, 2025, presenter Tamina Kallert will go on a fascinating journey of discovery through the Netherlands and search for the “Holland feeling”. In her article, she asks locals about the reasons for their openness, which is evident, for example, in the clear view in the living room and the everyday wearing of bicycle helmets. As part of her explorations, Kallert not only gets to know the tradition of cheese making in Gouda, but also takes part in a vegetable auction in the “Kingdom of 1,000 Islands”. Highlights of her trip include a visit to the lighthouse in Egmond, from where she overlooks the coastal region, as well as climbing the dune glacier in Schoorl and exploring the sea with a trawl net. ARD media library reports that this way she can experience the real life and traditions of the region up close.

Gouda plays a central role in Kallert's adventures. The city is known as the heart of Dutch cheese production and has a long history starting in the 12th century. Here Gouda was an important trading center where farmers sold their cheese. The name “Gouda” refers to this place of trade and not necessarily to the place where the cheese is made. In the Middle Ages, cheese production played an important role in Gouda, which led to the establishment of special cheese markets that served both trade and social encounters. These markets are still an integral part of everyday life and take place every Thursday.

Cheese production and quality assurance

The quality of the famous Gouda cheese is ensured by strict rules and controls. This helped Gouda benefit from its location on important trade routes and allowed the international cheese trade to flourish. Today, Gouda plays a key role in the Dutch cheese industry and attracts numerous tourists who want to experience cheese tastings and tours of cheese factories. Gouda cheese shop informs that cheese production in the region has also modernized and many cheese dairies rely on technologies that also focus on sustainability. This includes taking into account the ecological footprint during the production process.

• Gouda-Käsesorten:
  • Jung (4-8 Wochen): mild, cremig
  • Mittelalt (2-6 Monate): würzig, fest
  • Alt (6-12 Monate): kräftig, salzig
  • Sehr alt (12+ Monate): sehr würzig, bröckelig
• Regionale Unterschiede: Es gibt erhebliche regionale Unterschiede in der Käseherstellung, darunter der Boerenkaas (Bauernkäse).
• Vielfältige Verwendung: Gouda ist vielseitig einsetzbar – auf Brot, zu Wein oder in Saucen.

Tamina Kallert's explorations and the fascinating cheese culture of Gouda illustrate how closely tradition and modernity are linked in the Netherlands. Kallert gives viewers a glimpse into the life, customs and culinary heights of the Dutch region that celebrates cheese and openness.