The Dutch are real cheese heads. On average, we eat more than 11 kilos per year. Yet many people do not know what the indications on the cheese packaging mean. For example, what is the difference between 30+ and 48+? Cheese connoisseurs tell us how it is.
Designations such as 30+, 48+ and 50+ say something about the fat content in the dry matter of the cheese. “Cheese consists of a part water and a part dry matter, consisting of fats, proteins, salt and minerals,” says Lidewij Verweij, quality manager at De Producent. “When you buy a 48+ cheese – the Gouda cheese as most people know it – 48 percent of that dry matter consists of fats.”
In the Netherlands it is very common to indicate the fat content with the plus sign. This is less common abroad, says Verweij. Why the fat percentage is calculated on the basis of the dry matter is easy to explain. “When a cheese ripens, it loses moisture. Old cheese therefore contains less moisture than young cheese. Due to the changing amount of moisture, the percentage of fat of the entire cheese constantly changes.”
“This makes it easier to determine the fat percentage based on the dry matter, which always remains the same during ripening,” explains Verweij. “As a result, an old cheese of 50+ contains more fat than a young cheese of 50+, because the young cheese contains more moisture.”
Difference between farm cheese and factory cheese
The fat percentage in cheese depends on the milk the makers use. “Cheese from the factory is creamed. The makers separate the fat from the milk. The fat can be added later to achieve the desired fat percentage.” This works differently with farmhouse cheeses. “The milk is not skimmed here and the process is less standardized.”
“I prefer 30+ or leaner cheeses. But many people find these less tasty than the 48+ cheeses.”
Nienke Kreté-Tolhuijs, dietician and lifestyle coach
The rules for the markings on factory cheeses and farm cheeses differ for that reason. “Whereas on a 48+ cheese from the factory there is a strict margin of 48-52 percent fat in the dry matter, 48+ is only a minimum for a farmer’s cheese. In reality, this percentage can be higher with a farmer’s cheese than on the packaging is.”
Which cheese is best to choose?
There is a clear difference in saturated fat between low-fat and lower-fat cheeses. Cheese with the designation 40+ is not in the Wheel of Five , all cheese with less fat is. “If you opt for a block of 20+ cheese, you will get 0.8 grams of saturated fat, whereas with a block of 48+ that is 2 grams.”
Cheese can be part of a healthy diet. “It is a good source of calcium, which supports strong bones,” says Nienke Kreté-Tolhuijs, dietician and lifestyle coach at Mood & Food. “I prefer 30+ or leaner cheeses, but many people find these less tasty than the 48+ cheeses.”
“If you opt for 48+, make sure you don’t eat more than 30 grams a day. Cheese mainly contains saturated fat. Saturated fat raises the bad cholesterol in the blood, so you really want to get as little of this as possible. .
All about Heineken Beer
Heineken beer, Heineken alcohol content, Heineken Experience, Heineken 0.0, Heineken 3, Non-alcoholic Heineken 0.0, Amsterdam beer, Dutch beer…
Heineken beer ; Dutch beer scissors based in Amsterdam.
It has 5% alcohol and is a pilsener type beer.
In 2017, the first non- alcoholic Heineken beer, “Heineken 0.0” was produced.
It is the third largest beer producing company in the world. Heineken beer is consumed daily at 25 million liters and is sold in 192 countries.
Heineken also has beers from many different brands that it has acquired or collaborated with in Mexico, China, Australia and Africa.
Heineken beer sponsors the UEFA Champions League, Rugby World Championship, Formula 1 World Championship.
The factory where the first Heineken beer was produced in 1863 was transformed into the “Heineken Tasting and Information Center” in 1991, and tours began to be organized. These tours became the most preferred tours in Amsterdam. In 2001, the name of the center was changed to “ Heineken Experience” .
Heineken Beer Varieties
It is a lower calorie, lower carb beer.
It was named the world’s best light beer in 2013 and 2014.
In 2015, he received a gold medal in the “European Beer Star Awards” competition.
Heineken Extra Cold
Cooled at zero degrees for longer coolness and refreshment.
Draft beer passes through the frosted beer tower, while skewers are chilled in the Sub Zero refrigerator.
Some major brands of Heineken include:
33 Export, France
Birra Moretti, Italy
Birra Ichnusa, Italy
Bralima, Democratic Republic of the Congo
Dos more, Mexico
Dreher, Italy (Trieste) and Hungary (Budapest)
Foster, Australia (in most parts of Europe)
Gosser, Austria (Steiermark)
Hacker-Pschorr, Germany (Munich)
Hoepfner, Germany (Karlsruhe)
Kaiser, Austria (Lower Austria)
Kulmbacher, Germany (Kulmbach)
Lapin Kulta, Finland
Newcastle Brown Ale, England
Paulaner, Germany (Munich)
Schwechat, Austria (Lower Austria)
Starobrno, Czech Republic
Strongbow (cider), England
Zipfer, Austria (Upper Austria)
Zlatý Bazant, Slovakia
Dutch Cuisine for Gourmets: Authentic recipes, delicacies and specialties
Dutch cuisine is famous for its originality and traditions; there is a lot about fish. It is associated with cheese and licorice desserts around the world, but national cuisines are beyond these accepted concepts.
Only fish caught between May and July are used to cook the famous herring. The Dutch eat it whole, with the tail at the head and not cut into pieces. In the Netherlands, a lot of attention is paid to sausages. It is imperative to try smoked sausages served with vegetable dishes. Another authentic meal you can only try in the Netherlands is the tablespoon. Potatoes, broccoli, onions, spinach, etc. It is a kind of puree made of different vegetables. The cure was invented in the 16th century. This dish is an example of simple and high-calorie Dutch cuisine.
Special attention should be paid to Dutch cheeses, which are famous all over the world due to their high quality and unique taste. Every year, the Dutch eat an average of 20 kg of cheese. The most famous varieties include Gouda, Edamer, Maasdam, Leiden, Grakaas, Roomano and others. Gouda has been the most popular cheese in the Netherlands since the 19th century. This species has a fairly robust, even dry, consistent and recognizable scent. Another famous cheese, Maasdam, is known for its large holes and saturated sweet-smelling taste. Fans of spicy flavors like Leyden cheese made with cumin and cloves. Roomano is one of the rarest and most expensive cheeses; It matures for more than 4 years. www.orangesmile.com all rights reserved.
Hollanders love sweets. One of the most popular items here are monpazier candies, which are small colorful lollipops. It is cooked mainly from two ingredients – sweet and salty licorice. Monpazier souvenirs can be found in almost any store. Another popular treat is sling-Waffles. These are traditional round Waffles with soft caramel filling. Another dessert that absorbs all the features of Dutch cuisine is poffertjes. These are something made from buckwheat flour and yeast. They have high calorific properties and are usually sold in winter on cold days. They are eaten with whipped cream, syrup or berries. You should definitely try the limeburg cake with fruit filling. This is one of the oldest and most authentic dishes in the country.
The Netherlands is famous for their stinginess, which is evident in their gastronomic preferences. It is not customary to serve sumptuous meals, and leftover food after the feast is usually thrown away. Coffee and tea are very popular here. The traditional time for tea is between 10-11:00 am and 7-08:00 am. Milk is also popular here, although the Dutch call it coffee with milk incorrectly. Milk containing anise or chocolate is often served with a sandwich with fudge. This is another unique, yet very tasty find of the Dutch.
What Are Stroopwafels? What You Need To Know About This Dutch Cookie
In the Netherlands, there is one dish that really stood out as something completely different from anything you’ve ever tried: the stroopwafel.
#SpoonTip: If you’re buying the Stroopwafel at a market, they’ll probably dip it in chocolate for you if you ask. It only costs a euro or more.
Where Do Stroopwafels Come From?
Stroopwafel was invented in Gouda , in the Netherlands in the early 19th century when a baker wanted to find a way to use his leftovers. This isn’t the only dish Gouda is famous for. It is best known for its cheese , with which it shares its name.
Around the same time that stroopwafels were invented, a specific way of eating them was also developed. A stroopwafel is meant to sit perfectly over a steaming cup of coffee or tea. You should leave it there for about two minutes to soften before enjoying your afternoon coffee. The Dutch love their coffee (the Amsterdam Coffee Festival is one of the largest in the world), so it makes sense that their traditional way of eating is very much linked to their daily cup of coffee.
Where to Find Stroopwafels in the USA?
Fortunately, stroopwafel has grown in popularity over the past few years, so it’s relatively easy to find in the US. The most common brand you can find in the US is Daelmans . They sell to big retailers like Target. Trader Joe’s also sells stropwafels, which come in a cute little tin and are perfect for entertaining guests
You can also find Stroopwafels at Dutch bakeries or smaller brands in your city. For example, this Spoon author started his own stroopwafel business.
I predict that Stroopwafels will become even more popular in the next few years until they become a well-known treat all over the world. For now, brands will work if you can’t beat the Atlantic supermarkets, but know that nothing compares to a bite of a fresh stropwafel while standing between canal houses and bikers. As the Dutch say, stroopwafels are ‘lekker!’
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