I like cheese with a real strong flavour, and some Dutch farmhouse cheese is among the best I know. Look out for Stolwijker or Beemster cheese; similar to Gouda, really, but there's no comparison to the bland standard products sold in supermarkets and exported abroad.

A notorious regional product is Limburger cheese, also known as rommedou or Herve cheese. Once you get over the smell - and it's really embarassing to be smelt with this product in public - it's a quite agreeable to taste.

And very fat, of course; this is why it tastes better on black rye bread.

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