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Fermentation Atlas

Netherlands

15 ferments from Netherlands, with how each is made.

15 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
BoerenkaasCheeseat least 13 daysat least 12 °C18–22 %5.2–5.4
Cultured (lactic) butterFermented milk12–15 h6–21 °C
Edam Holland PGICheeseat least 28 daysat least 12 °C
Gouda Holland PGI / Noord-Hollandse Gouda PDOCheeseat least 28 daysat least 12 °C
Kanterkaas PDOCheeseat least 28 daysat least 12 °C
LimburgerCheeseat least 2 monthsat least 2 °C4.8
Maasdam / LeerdammerCheeseup to 4.9 months2–4 °C5.2 → 5.7
Şalgam suyuSoft drinks8–10 days15–35 °C3.3–3.8
SauerkrautVegetables21–42 days16–24 °C2–2.3 %3.4–3.5
Barrel-salted herring (matured)Fish and seafood
Beemster (polder Gouda)Cheese
Fermotein (Rhizomucor pusillus mycelium)Other
Friese Nagelkaas PDOCheese
Leidse Kaas PDOCheese
Traditional churn buttermilk (Europe)Fermented milk24 h – 2 days4.6–5

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made