We've teamed up with our pals at Artikaas to shine a spotlight on sustainability in Dutch cheesemaking, from eco-friendly dairy practices to harnessing the flavor of each season in their cheeses.
When someone mentions the Netherlands, your mind may go to tulip fields, windmills, or wooden shoes. Maybe you think of canals and bikes, or perhaps Van Gogh. “Going Dutch” has long been synonymous with splitting a tab among friends. But since at least the 12th century, going Dutch has also meant a deep connection to the land—and a cheesemaking tradition squarely rooted in environmental stewardship.