Edam
		The most famous Dutch cheese, Edam, is made with partially-skimmed cow's milk, and is meant to be eaten within weeks of its creation, while it's still smooth. Pasteurized milk is heated and bacteria is added to increase the acidity level. Liquid rennet is added to create curd, and the curd is cut into tiny pieces, then heated, drained, molded and pressed. After the cheese is salted, it ripens and is exported wrapped in red wax.
		Idiazabal
		Idiazabal has a hard, dry texture yet is feels pleasantly oily when consumed. It's a real favorite of those who enjoy a tasty, chewy cheese. Adherents rave about its distinctively rich, buttery flavor and perfumed aroma. Even its hard, orange-brown rind is edible. Idiazabal is often served with a full-bodied Spanish red wine and is considered a perfect companion for grilled or barbequed meats, which makes it especially appealing for summertime barbeques as an added treat. One culinary recommendation: it is perfect to melt on top of barbequed burgers. How ironic that the most famous of Basque cheeses should find notoriety on America’s outdoor grills!
		Mimolette
		Also known as Boule de Lille, Mimolette is creamy, hard, cow's milk cheese produced in Flanders and Normandy. Mimolette is essentially a matured Edam that is allowed to ripen for six to nine months. The natural rind ranges in color from yellow orange to light brown and is pitted, dry and hard. Intensely fruity, it is popular as a cooking cheese and as a snack with a glass of beer. When young (4 - 6 months), the cheese is firm, compact and slightly oily with a subtle fruity aroma and a mellow nutty taste. Most Mimolette, however, is eaten aged. The bright, deep tangerine color of the cheese is due to the natural dye, annatto.