Amsterdam: Dutch Cheese Tasting Experience with Wine

Your wine lesson starts with cheese. This Amsterdam session pairs five Gouda cheeses with three wines and fills in the story behind Old Amsterdam. I especially like how the tasting stays focused and fun, and how the guide turns each bite into something you can actually taste and explain later.

One catch: the tasting room is on the 1st floor and it’s stairs-only, so it’s not a great pick if mobility is an issue.

Key things I’d circle before you go

• Five Gouda cheeses, one tasting flight: you’ll learn how aging and milk type change flavor.
• Three wine pairings in a short session: red, white, and port, chosen to match the board.
• Old Amsterdam story with practical cheese context: plus how the family business fits into Dutch cheese culture.
• Fig bread and water for palate resets: simple tools that make the next cheese easier to judge.
• Buy-below discount: you get 20% off in the shop after the tasting.

Meeting at the Old Amsterdam Cheese Store: what happens first

This is one of those Amsterdam activities that gets moving fast. You meet at the Old Amsterdam Cheese Store, walk in, and within minutes you’re in the tasting rhythm. The whole session is built to be light on waiting and heavy on tasting—45 minutes total—so it works nicely even on a day when you’re doing a bunch of sights.

The biggest “prep” tip is basic: go with an empty-ish stomach. Not because you’ll be starving after, but because cheese and wine are more fun when you can still notice salt, sweetness, nuttiness, and how the texture changes from one cheese to the next. If you’ve been snacking all day, you’ll still enjoy it, but you’ll get less from the tasting coaching.

Stairs-only room, cozy pacing, and the cheese master vibe

The tasting room is on the 1st floor, and it’s accessible only by stairs. If you’re deciding between this and another food tour, this is the one logistics detail that can make or break the plan.

Once you’re up there, the pace is the point. You’re not sent to wander. You’re guided through a structured flight, with short explanations between bites. The room setup keeps the group together, and the experience is set up for interaction—questions are welcome, and the host keeps everyone on track through the tasting. People also mention it’s a comfortable, cozy space, and in at least one case, they specifically called out air-conditioning being a welcome relief.

For me, the best part of the format is that it teaches you how to taste without turning it into a test. You learn what to look for: how age affects flavor, how different Gouda styles behave, and how wine pairing changes your perception of the cheese. By the time you reach the end, you’re not just eating cheese—you’re starting to understand what you like.

Old Amsterdam and the Westland Kaasspecialiteiten story in plain terms

Old Amsterdam cheese gets its own spotlight. You’ll hear the background of the cheese itself and how it connects to Old Amsterdam’s production, including the role of the historic, family-run Westland Kaasspecialiteiten business.

This isn’t the type of talk that stops at dates and names. It’s aimed at giving you context that helps your tasting make sense. You’ll also get hints about how recipes are kept as family secrets, while still learning enough to appreciate what you’re tasting. That balance matters. You come away feeling informed, not like you got a marketing script.

If you’re a fan of Dutch foods, this piece gives you a shortcut: it connects the taste you’re having to the people and process behind it. You’ll likely walk out with a clearer sense of why Gouda is such a flexible style, and why Old Amsterdam has such a recognizable place in the cheese world.

Your Gouda lineup: five cheeses and what you should watch for

The core of the experience is five different Gouda cheeses. Since Gouda can range from young and mild to more aged and intense, this flight is designed to show you range in a single sitting.

Here’s what you should pay attention to as you go:

• Aroma first, then texture: young Gouda often feels gentler; aged styles can get richer and more complex.
• How sweetness and salt shift: wine and aging both influence how sweetness and salinity read on your palate.
• Mouthfeel changes bite to bite: some cheeses feel smoother or firmer depending on age and how they’re made.
• The finish: the aftertaste is where a good tasting guide helps you notice details.

You’ll also learn about cheese-making and aging basics—enough to make your next trip to a cheese shop easier. Even if you’re new to cheese, this format helps you build quick “taste language” so you can decide what to buy afterward instead of just grabbing the biggest wedge.

One more practical point: the tasting portions are small enough to keep things moving and let you compare, but they still add up. People report there’s enough cheese to learn from, not just a token nibble.

The sommelier-style wine pairing: red, white, and port

This is a wine-and-cheese pairing session, not just free wine on the side. You’ll sip three wines chosen to complement the cheeses on your board: one red wine, one white wine, and one port wine.

What you should take from the pairing is the idea that wine doesn’t just taste good with cheese. It changes the cheese. Red can lift and sharpen certain flavors. White tends to feel cleaner and can help the palate reset between cheeses. Port brings sweetness and body, which can work especially well with aged or more intense cheeses.

Two things help you get the most from this part:

1. Taste cheese, then wine, then re-taste the cheese if your host encourages it. Even a few seconds of comparison makes the pairing lesson stick.
2. Use the palate tools (fig bread and water) between tastings so the next pairing isn’t just a blur of salt and fat.

Also, a simple note for planning: alcohol has an age minimum of 18.

Fig bread and water: the small palate reset that matters

Between cheeses, you’ll get fig bread and water. It sounds minor, but it’s actually important. Fig bread offers a gentle sweetness and texture, while water clears out some of the lingering coating your palate builds up after repeated bites. This is why the tasting stays understandable instead of turning into one long, samey taste.

If you’re the type who worries about “wasting” sips while others are tasting, don’t. The fig bread and water are part of the system. Use them, then come back fresh for the next cheese. You’ll notice differences faster that way.

The instructor experience: funny, interactive, and built for questions

The session is led by an English-speaking instructor, and the host style really shapes the value here. In multiple bookings, guides are described as engaging, entertaining, and quick to answer questions. Names that come up include Aris, Ari, Rik, and Roberta—so you can expect a host who brings energy and keeps the room moving.

The best thing about the teaching style is that it’s practical. You’re not just handed facts. You’re taught how to recognize aging differences and how pairing works so you can shop with confidence after the class.

Also, the group size feels intentionally small and intimate. People mention it can host up to around 18, with smaller groups often feeling even more personal. That matters in a tasting. It’s easier to ask a question when the room isn’t huge and noisy.

Downstairs shopping: put the discount to work

After the tasting, you get a 20% discount in the shop downstairs. This is one of those “quietly smart” add-ons because it turns the lesson into action. If you liked even two of the cheeses, you can buy what you’ll actually eat later, not what you vaguely remember.

What I like about the shopping angle is that you’re not pressured to buy immediately. You’re in decision mode after you taste and learn, which makes the discount more useful than a generic coupon.

A couple of bookings also mention a free chutney with purchases, which suggests the shop experience may include small extras depending on what’s available. Don’t count on a specific extra every time, but it’s worth being open to surprises.

If you want to shop like a pro, use your new tasting language:

• Buy one cheese in the style you loved most
• Add one “contrast” option for comparison
• If you drink wine with cheese at home, match your purchase to the kind of pairings you enjoyed in the session

Price and value: why $23 can make sense in Amsterdam

At $23 per person for 45 minutes, you’re paying for a full mini experience: an instructor, a structured tasting of five Gouda cheeses, and three wine pairings (red, white, and port), plus fig bread and water. The 20% shop discount adds more value because it encourages you to turn the lesson into a take-home cheese plan.

Amsterdam has lots of food options, but not many give you guided tasting plus pairing in such a short, organized format. The value gets even better if you’re even slightly interested in buying cheese for later. If you already know you love Gouda, you’ll likely feel like you’re spending money where you’ll get real taste feedback.

Who should book this cheese-and-wine tasting

This is a strong choice if you:

• Want a short, fun Amsterdam food activity that doesn’t eat your whole afternoon
• Like learning through tasting, not through long lectures
• Enjoy wine and want a practical pairing lesson
• Plan to buy cheese after, so the 20% discount actually matters

You might skip it if:

• Stairs-only access is a problem for you
• You’re looking for a large sightseeing day or something outdoors
• You’re strictly avoiding alcohol (this includes wine with an 18+ minimum)

Should you book Old Amsterdam Cheese and Wine?

If you want a simple, high-value experience that turns cheese into knowledge you can use, I’d book it. The 45-minute format is efficient, the tasting flight is built for comparison, and the wine pairings help you understand why certain combinations click.

My “yes, do it” checklist is easy:

• You can handle stairs
• You like tasting sessions
• You’re open to buying cheese afterward

If that’s you, this is one of the more satisfying food stops in Amsterdam because you leave with both new preferences and a clear idea of what to take home.

FAQ

Where do I meet for the tasting?

Meet at the Old Amsterdam Cheese Store.

How long is the Amsterdam cheese and wine experience?

It lasts 45 minutes.

What cheeses are included in the tasting?

You’ll taste 5 different Gouda cheeses.

What wines are included?

The tasting includes 1 red wine, 1 white wine, and 1 port wine.

Is there a minimum age for alcohol?

Yes. The minimum age to drink alcohol is 18 years old.

Where is the tasting room located, and is it wheelchair accessible?

The cheese-tasting room is on the 1st floor and is only accessible by stairs. It is not suitable for people with mobility impairments.

Do I get a discount after the tasting?

Yes. You receive a 20% discount in the shop downstairs.

Can I cancel and get a full refund?

Yes. You can cancel up to 24 hours in advance for a full refund.