Amsterdam: Dutch Cheese Tasting Experience with Wine

Gouda meets wine in a fast, friendly room. I love the wine pairings that make each cheese taste sharper and more focused, and I love the Old Amsterdam story tied to the makers behind it. One catch: the tasting room is on the 1st floor and accessible only by stairs.

The session lasts 45 minutes, so it feels like a concentrated stop, not a long afternoon project. In English, hosts such as Aris or Rik keep it lively, explain how Gouda is made and aged, and reset your palate with fig bread and water between tastings.

Key highlights to look for

• Old Amsterdam context from a historic cheese maker: you hear the Westland Kaasspecialiteiten family story behind the brand
• Five Gouda tastings, not just one cheese and done: you sample multiple styles to spot how aging changes flavor
• Three wine pairings guided by a sommelier: red, white, and port are matched to the board
• Palate cleansers built in: fig bread and water help you taste each sample clearly
• A discount that makes the tasting practical: 20% off your cheese shopping downstairs
• Small-room energy: the experience is set up for interaction, with room for questions

Entering the Old Amsterdam cheese shop, then heading upstairs

This is one of those Amsterdam activities that starts with a simple promise: come in, try good cheese, learn a few things, and leave with a clearer idea of what you actually like.

You meet at the Old Amsterdam Cheese Store, then go up to the tasting room on the 1st floor. Expect a true tasting-room setup, not a big expo hall. And yes, you do need to be comfortable with stairs if you’re visiting with limited mobility, since this option is not suitable for guests who can’t use stairs.

The tasting board: five Goudas and three wines in 45 minutes

The main event is straightforward and well structured. You get five different Gouda cheeses and three wines paired to match them: one red, one white, and one port wine. The portion sizes are designed to let you compare flavors across multiple samples, not to stuff you.

If you’ve ever felt overwhelmed by Dutch cheese in a shop, this is the antidote. You don’t just taste a single favorite and call it a day. You move through different Gouda styles so you can start recognizing patterns, like what happens when a cheese is younger versus more aged, or how different textures change what you taste next.

Between cheeses, you’re given fig bread and water. That matters more than it sounds. Strong cheese flavors can hang around and blur the next sample, so the palate cleanser is what keeps the tasting educational instead of just delicious.

Old Amsterdam, explained the simple way

One reason this tasting stands out is that it’s not only about tasting Gouda, it’s about learning the story behind one of the brand names people actually recognize in the Netherlands: Old Amsterdam.

You hear about the historic, family-run Westland Kaasspecialiteiten business and how their cheese ties into the Old Amsterdam name. You also get the idea that recipes are treated like a carefully guarded secret. That’s not frustrating, it’s part of the charm. It pushes the focus back onto what you can smell and taste, and why producers protect the details that create consistency.

You’ll also learn how the company’s cheese-making and aging choices shape the final flavor. Some of the explanation is accessible even if you’re not a cheese person yet. The goal is to help you leave with words you can use later, like how aging affects sharpness or how different styles can taste earthy, nutty, or more rounded depending on the wheel.

How Gouda’s aging shows up in your mouth

Gouda is the kind of cheese that rewards attention. In this tasting, you get enough variety to notice the progression. Even if you don’t know what to look for, the tasting format guides you: taste, compare, then taste again with a fresh palate.

You’ll hear about what it means to let cheese age, and how time changes flavor and texture. That aging explanation isn’t academic. It’s meant to connect directly to the cheeses in front of you, so you can match descriptions to reality.

You may also notice differences between cow and goat Gouda styles during the session. At minimum, you’re told and guided through what you’re tasting, and that makes it easier to pick cheese later when you see options that sound similar but taste very different.

The wine pairings: red, white, and port that actually make sense

Wine pairing can feel like a fancy add-on, or like someone trying to sound impressive. Here, the wine is part of the teaching. A sommelier selects three wines that complement the cheese lineup, so you can taste how alcohol and acidity respond to fat, salt, and aged flavors.

Here’s the practical value for you. When you try the board with the pairings, you stop guessing. You start understanding what makes certain combinations work. That makes your next cheese purchase far less risky.

You also get a port wine on the list, which is a big clue about the thinking behind the pairing. Port typically brings sweetness and spice tones that can stand up to saltier, more mature cheese flavors. If you’re the type who likes bold cheese and wants your wine to do something besides disappear, port is a great way to get there.

And if you’re curious whether you can adjust along the way, some guests have noted that you can ask for a refill. So if your group is having fun and you want another taste of the pairing, the room atmosphere tends to be relaxed.

The host makes the difference, and the room feels social

The biggest repeated theme in the experience is the human factor. The hosts are lively, funny in a natural way, and they check in so you don’t feel like you’re sitting in silence reading your own mind.

You might meet Aris, Rik, Roberta, Maria, or Ron, depending on the day and group. What’s consistent is the flow: clear explanations, space for questions, and a tone that keeps the session from feeling like a lecture.

That matters because cheese tasting can go two ways. It can be a strict, formal presentation where you’re afraid to ask what something means. Or it can be a small, friendly class where you feel comfortable learning just by tasting and listening.

This experience leans toward the second option. It’s designed for conversation, not intimidation.

What happens after the tasting: use the discount right away

One reason I like this kind of food experience is that it turns into something you can take home. At the end, you get 20% off in the shop downstairs.

That discount is not just a token. It’s a chance to buy cheese while you’re still tuned to what you tasted upstairs. If you remember that a certain Gouda felt nutty and smooth with a specific wine pairing, you can actually buy the closest match instead of buying on vibes alone.

Some people have also reported leaving with extra small perks, like a free chutney, when they use the discount. You should treat that as a bonus, not a guarantee. But either way, the shop downstairs is part of the experience, not an afterthought.

Also, the site has on-site facilities. If you need to use the bathroom during your visit, you won’t have to hunt around the neighborhood.

Price and value: what $23 buys you in real terms

At $23 per person, this is a compact deal for Amsterdam. The math is pretty clear: you get five Gouda tastings plus three wine pairings, with an instructor guiding the process and palate cleansers included.

If you price things separately, the value becomes obvious quickly. You’re paying for a guided tasting format where you don’t have to figure out pairing, timing, or how to compare cheeses across a range. And because the visit is 45 minutes, you get a complete experience without burning half a day.

Then there’s the practical value of the 20% shop discount. If you buy even a small amount of cheese after the tasting, the discount can offset a meaningful chunk of the original cost. For anyone who likes to bring food back to share at home, this is a smart structure.

One more point: the rating sits at 4.7 from 658 reviews, which tells me this isn’t a hit-or-miss gimmick. The format is consistent enough that people keep recommending it.

Best for whom (and who should skip it)

I think this is a great match if you want a “food learning” activity that is short, social, and easy to understand. It’s also ideal if you enjoy wine and want pairings that feel intentional, not random.

It’s especially good for:

• First-time Dutch cheese fans who want context without a textbook
• Wine drinkers who like guided pairings
• People who want to buy cheese afterward but don’t want to guess
• Groups looking for an activity that works better indoors than another walking plan

I’d skip it if stairs are a problem for you. The room is on the 1st floor with stair access only, and the activity is not suitable for guests with mobility impairments. Also, since alcohol is included, the minimum age to drink is 18.

Practical tips so you get the most out of the session

A tasting room is still a tasting room. You don’t need to overthink it, but a few choices make it better.

• Arrive ready to compare, not just snack. The learning comes from the differences across the five cheeses.
• Pay attention to the palate cleansers. Fig bread and water are part of the system, not just a nice extra.
• Ask questions if anything surprises you. The hosts typically make room for questions, and that helps you leave with clearer preferences.
• If you find a cheese you love, be ready to buy downstairs right after. The discount makes it easier to act while your tastes are fresh.

One last detail: some guests have noted the room is comfortable and that there’s air conditioning. In Amsterdam, that can be a real relief when you want a calm indoor reset.

Should you book this Amsterdam cheese and wine tasting?

If you want a simple, high-value food experience that ends with a shopping option you can actually use, I’d book it. Five Gouda cheeses, three guided wine pairings, fig bread and water, and a 20% shop discount in 45 minutes is a very balanced package.

You might hesitate if you hate stairs or if you’re traveling with a group that includes guests who cannot participate in alcohol. But for most adults, it’s one of the easiest ways to get smarter about Dutch cheese in a short time.

If your Amsterdam plan is heavy on walking and museums, this is a nice break. It’s cozy, interactive, and it gives you a practical souvenir, cheese you can serve right away and talk about with confidence.