A Dutch cheese board centred on gouda in all ages: young (jong), medium-aged (belegen), old (oud) and extra-old (overjarig). Often paired with Dutch mustard and bread.

Dutch cheese culture is medieval in origin; Gouda cheese was documented at the Gouda market from 1184. Utrecht is surrounded by Dutch dairy country and the city's Boerenmarkt features direct-from-farm cheese stalls with wheels of jong, belegen and oud gouda. Fine dining restaurants including Maeve and Karel 5 use Dutch aged cheeses in their tasting menus.

Where to eat Dutch Cheese (Kaasplank) in Utrecht

5 editor picks for Dutch Cheese (Kaasplank) in Utrecht, ranked by editorial score. All Utrecht signature dishes · Dutch Cheese (Kaasplank) across every city.

Make it at home

Serves 415 minEasy

Ingredients

  • 200g jong (young) gouda, sliced
  • 150g belegen (aged) gouda, sliced
  • 100g oud (old) gouda, broken into shards
  • 100g Dutch aged goat gouda, sliced
  • Dutch mustard for dipping
  • Dutch dark rye bread (roggebrood) or white sourdough, sliced
  • Small bowl of Dutch pickles (uitjes and cornichons)

Method

  1. Arrange cheeses on a wooden board from mildest (jong) to strongest (oud).
  2. Break the oud gouda into irregular shards rather than slicing; it is too brittle to slice cleanly.
  3. Serve the mustard in a small bowl alongside the board.
  4. Pair the board with Dutch dark rye bread and pickles.

Editor tip. Oud gouda develops white tyrosine crystals inside; these are a sign of quality and good ageing, not a defect.

Common allergens: Dairy.