Amsterdam: Dutch Cheese Tasting Experience with Wine

Amsterdam takes cheese seriously, and this short tasting gives you a useful lesson in why. Upstairs from the Old Amsterdam Cheese Store, you sample five Gouda cheeses at different stages and styles, then match them with red wine, white wine, and port. The session also explains how Dutch cheese is made and aged.

I like the clear comparison between cheeses and the fact that the wine is chosen to suit each sample, not simply poured as a bonus drink. I also like the practical 20% shop discount, which lets you take home a favorite. The main drawback is the pace: 45 minutes passes quickly, and the tasting room is reached by stairs.

Key points at a glance

• Five Goudas, not just one sample: Compare young and aged styles, including cow and goat cheeses.
• Three wine pairings: Red, white, and port each serve a different purpose on the tasting board.
• Old Amsterdam focus: Learn about this well-known cheese and the family-run Westland Kaasspecialiteiten business behind it.
• Hosts make the difference: Guides such as Aris, Rik, Roberta, and Maria have been praised for humor, clear explanations, and patient answers.
• A useful finish downstairs: The 20% discount makes it easier to buy cheese without paying full shop price.
• Important access note: The tasting room is upstairs and only reachable by stairs, so it is not suitable for people with mobility impairments.

What happens when you arrive at the Old Amsterdam Cheese Store

You meet at the Old Amsterdam Cheese Store in Amsterdam, then go upstairs to the tasting room. The setting is private and cozy, and one account specifically notes that the room is air-conditioned, a welcome detail on a warm summer day.

The room can host a fairly large group, with capacity of around 18 people, but the experience may feel much more personal when attendance is light. You sit with your tasting board, wine, fig bread, and water while the host sets out the plan for the session.

The tone is friendly rather than formal. Hosts have included Aris, often described as funny and lively, along with Rik, Roberta, Maria, Ron, and others. The guide you get can shape the mood, but the format allows questions and conversation. That matters because cheese tasting can become a dry lecture if the presenter only recites facts. Here, the strongest part of the session is the back-and-forth.

Allow a few extra minutes to find the store and get upstairs, but do not expect a long tour of Amsterdam. This is a focused indoor activity. It works well between sightseeing stops, especially when you want a break from walking, rain, or hot weather.

Learning how Dutch cheese is made

The introductory talk covers the basics of Dutch cheese production, including how cheese is made and what happens as it ages. You learn why a young Gouda tastes softer and milder, while a more mature cheese develops a firmer texture and stronger flavor.

The host also explains the difference between cow and goat Gouda. This is a small but useful lesson because the milk source changes the taste, and it gives you something specific to look for during the samples. Several people particularly liked the young goat cheese, so do not assume the most familiar cow’s milk Gouda will be your favorite.

You also hear about the Westland Kaasspecialiteiten business, a historic family-run company connected with Old Amsterdam. The recipes are kept private, but the talk gives you a sense of the company’s cheese-making work, brands, and approach.

This background improves the tasting. Instead of simply deciding that you like or dislike a piece, you can ask why it tastes creamy, sharp, nutty, mild, or salty. The host explains how age and type affect the cheese, then gives you a chance to test those ideas yourself.

The session is presented in English. The hosts have been praised for clear explanations and for checking that everyone understands. That makes it suitable for beginners. You do not need previous food or wine experience, and you will not be expected to use specialist terms.

The five Gouda samples and Old Amsterdam

The central part of the activity is a board of five different Gouda cheeses. The purpose is comparison, so the portions are tasting sizes rather than a full meal. One person found the pieces small but sufficient for learning, while another described the portions as generous. Your experience will depend partly on the host and group, but you should book this as a tasting, not lunch.

Old Amsterdam gets special attention. You learn how this familiar Dutch brand fits into the wider Gouda tradition and hear about the company connected with its production. The host may also offer clues about the family recipes, although the complete formulas remain private.

The value here is variety. You can compare the texture of younger and older cheeses, note the difference between cow and goat milk, and see how a cheese changes when paired with wine. The session gives you a better basis for shopping afterward. Instead of choosing a wedge based only on its label, you can remember which style suited your taste.

Some people have used the shop discount to buy Old Amsterdam goat cheese or truffle Gouda. Those are examples from individual purchases, not promises about what will be included in your tasting or what you will prefer. The important point is that the shop offers more choices than the five on your board.

Fig bread and water are provided between samples. The bread helps clear the palate and gives you a simple way to test the cheese with food, while water keeps the tasting from becoming too heavy. You may also hear suggestions for pairing cheese with other foods, which can be useful if you want to repeat the experience at home.

Why the three wines matter

The wine pairing includes one red wine, one white wine, and one port. A sommelier selects the wines to complement the cheeses, so the drinks are part of the teaching rather than an afterthought.

The white wine can bring out lighter, creamier qualities in a mild Gouda. Red wine gives you a different match for firmer or more pronounced cheese. Port adds a sweeter contrast, particularly useful with a salty or aged sample. The point is not to declare one perfect pairing. It is to notice how the same cheese can taste different depending on what you drink with it.

You taste the cheese first, then try it with the suggested wine. Pay attention to texture as much as flavor. A wine may soften a sharp edge, bring out sweetness, or make a cheese taste more intense. The host guides you through the process, but your own preference remains the final judge.

The three pours also make the $23 price easier to assess. You are not paying only for five pieces of cheese. You get instruction, three styles of wine, palate cleansers, and access to an English-speaking host. The amount of wine is not specified, and this is not a wine bar session, so drinkers looking for large pours should set their expectations accordingly.

The minimum drinking age is 18. Anyone under that age cannot take part in the alcohol portion, so this format is better suited to adult groups than to families with younger children.

The hosts are a major part of the experience

The cheese itself is good, but the host can make the difference between a basic tasting and a memorable one. Aris has been praised for making groups laugh while still explaining the cheese clearly. Rik has been singled out for pairing advice and for answering questions. Roberta and Maria have also received praise for their presentations and product knowledge.

The repeated pattern is useful advice: take part in the discussion. Ask why a wine was chosen, how long a cheese has aged, or what separates cow and goat Gouda. The format is more rewarding when you treat it as a lesson with samples rather than a tray of free snacks.

The group mood can vary. A small group of two couples created an intimate session, while other groups included families or lively mixed parties. If your group is quiet, you can listen closely. If it is outgoing, expect more jokes and conversation. The host has to balance both styles, and the strongest sessions appear to do that well.

The published score is 4.7 from 658 ratings, which fits the main strengths of the experience: friendly presentation, good pairings, and a simple format that delivers what it promises. Still, a short tasting cannot offer a full tour of Dutch dairy country or an in-depth look at farm production. You are learning in a shop setting, not visiting a working farm.

Is $23 good value for 45 minutes?

At $23 per person, I consider this a good-value short activity if you enjoy cheese and wine. The price includes five cheeses, three wine styles, instruction, fig bread, water, and a 20% discount on purchases afterward.

The discount can matter. If you already plan to buy cheese, it reduces the cost of your take-home purchase and partly offsets the ticket. You should not buy cheese simply to justify the activity, but the discount is a useful bonus, especially if you find a style you would not have chosen before the tasting.

The 45-minute length is both a strength and a limitation. It fits neatly into an afternoon and does not consume half a day. You can schedule it between museums, canal walks, or a meal. On the other hand, the host has to cover company background, cheese-making, aging, five samples, and three pairings in less than an hour. Questions and conversation may make the session feel fuller, but anyone seeking a long food workshop will want something more extensive.

Some accounts describe the activity as the best 45 minutes of an Amsterdam trip, while others describe it as a simple introduction. Both impressions make sense. The experience delivers a lot in a short period, but its value depends on your expectations.

Who should book this tasting?

I would recommend it to adults who want an easy, indoor activity with a strong local food connection. It suits couples, friends, solo visitors who enjoy joining a small group, and families with adult children. It is also a pleasant birthday activity, as one person used it for a celebration with a parent.

You should book it if you want to understand the difference between Gouda styles, enjoy wine pairings, or plan to buy Dutch cheese during your stay. It is also a good choice when the weather is poor or your legs need a break from Amsterdam’s streets.

I would skip it if you dislike dairy, do not drink alcohol, or want a hands-on cheese-making class. The activity explains production but does not have you make cheese yourself. I would also avoid it if stairs are a serious problem, since the tasting room is on the first floor and there is no stated step-free route.

The experience is conducted in English, so you should be comfortable following an English presentation. The host can answer questions, but the activity is not advertised in other languages.

Practical details before you reserve

The meeting point is the Old Amsterdam Cheese Store. Check the available starting time when booking because the activity lasts 45 minutes and start times can vary.

You can cancel up to 24 hours before the activity for a full refund. The reserve-now, pay-later option also helps if your Amsterdam schedule is still changing.

Wear whatever is comfortable for a short indoor sitting session, but remember that you will use stairs to reach the room. If you are sensitive to alcohol, ask the host about the pairing before you begin. Water and fig bread are included, but the tasting should not replace a proper meal.

The cheese shop downstairs is part of the appeal. After the session, use the 20% discount to revisit a cheese you liked, compare other products, or choose something for the journey home. Check how the discount is applied at the time of purchase, since the exact shop selection and stock can change.

Should you book the Old Amsterdam cheese tasting?

Book it if you want a short, good-value introduction to Dutch cheese with enough wine to make the comparisons interesting. The best reasons are the five Gouda samples, the Old Amsterdam background, the friendly hosts, and the discount that makes a post-tasting purchase more worthwhile.

Do not book it expecting a farm visit, a full meal, or a long technical course. This is a compact shop-based session. For the right audience, that is its appeal: you learn something useful, taste a clear range of cheese and wine, and get back to Amsterdam sightseeing within the hour.

FAQ

Where does the cheese tasting take place?

Meet at the Old Amsterdam Cheese Store in Amsterdam. The tasting room is upstairs from the shop.

How long does the activity last?

The tasting lasts 45 minutes. Starting times depend on availability.

How many cheeses will I taste?

You will sample five different Gouda cheeses, including Old Amsterdam as part of the presentation.

Which wines are included?

The tasting includes one red wine, one white wine, and one port wine selected to pair with the cheeses.

Is the activity available in English?

Yes. The host or greeter conducts the experience in English.

Can children take part in the wine tasting?

The minimum age to drink alcohol is 18. The included wine tasting is therefore intended for participants who meet that age requirement.

Is the tasting room accessible without stairs?

No. The tasting room is on the first floor and is accessible only by stairs. The activity is not suitable for people with mobility impairments.