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Fermentation Atlas

Netherlands

13 ferments from Netherlands, with how each is made.

13 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Barrel-salted herring (matured)Fish and seafood7–31 days2–4 °C10–22 %
BoerenkaasCheeseat least 13 daysat least 12 °C18–22 %5.2–5.4
Edam Holland PGICheeseat least 28 daysat least 12 °C
Friese Nagelkaas (Kanternagelkaas PDO)Cheeseat least 28 daysat least 12 °C
Gouda Holland PGI / Noord-Hollandse Gouda PDOCheeseat least 28 daysat least 12 °C
Herve PDOCheese35 days – 2 months
Kanterkaas PDOCheeseat least 28 daysat least 12 °C
Leidse Kaas PDO (Boeren-Leidse met sleutels)Cheeseat least 13 daysat least 12 °C18–22 %5.2–5.3
LimburgerCheeseat least 2 monthsat least 2 °C4.8
Maasdam / LeerdammerCheeseup to 4.9 months2–4 °C5.2 → 5.7
SauerkrautVegetables7 days18 °C2–2.3 %3.4–3.4
Beemster (polder Gouda)Cheese
Fermotein (Rhizomucor pusillus mycelium)Other

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