Kaasplank
Cheese platter, selection of Dutch cheeses.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Cheese making in the Netherlands has a long history, dating back to pre-Roman times. The fertile grasslands and wet climate were ideal for dairy farming, which led to the development of a rich cheese culture. Dutch cheesemaking traditions were further refined over centuries, influenced by trade routes and regional variations.
A 'kaasplank' is more than just food in the Netherlands; it represents gezelligheid (coziness, conviviality), and is a common offering to share with friends and family.
Social Gathering
A cheese platter is often served as an appetizer or dessert during social gatherings, parties, and informal get-togethers. It encourages conversation and sharing.
After-Dinner Treat
It's common to enjoy a 'kaasplank' after a meal, paired with drinks like beer, wine, or port.
Regional Pride
The cheeses featured on a 'kaasplank' often reflect the regional specialties and pride of the cheesemaker. Offering a diverse selection showcases the variety of Dutch cheese-making traditions.
A Dutch cheese platter offers a diverse range of flavors, from mild and creamy to sharp and aged. The textures vary as well, with smooth and spreadable cheeses alongside firm and crumbly ones.
Typical flavors include the nutty and caramelly notes of Gouda (aged or young), the sharpness of Edam, the creamy texture of Maasdam with its large holes, and the tang of Geitenkaas (goat cheese). Some platters might also include smoked cheeses, cheeses with herbs and spices (like cumin or cloves), and even blue cheeses for a more complex flavor profile.
Cheese Selection
Include a mix of hard, semi-hard, and soft cheeses. Aim for at least three different types, such as Gouda (aged and young), Edam, and a goat cheese.
Accompaniments
Offer a range of accompaniments to complement the cheeses. Good choices include crackers, bread (especially crusty bread), nuts (walnuts, almonds), fruits (grapes, apples, pears, figs), and spreads like honey or fig jam.
Presentation
Arrange the cheeses attractively on a wooden board or platter. Cut the cheeses into different shapes (wedges, cubes, slices) and leave space between them. Garnishing with fresh herbs adds a visual appeal.
Serving Temperature
Take the cheese out of the refrigerator at least 30 minutes before serving to allow the flavors to develop fully.
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