Gold for North Holland’s Gouda PlanetProof Aged (Velder) and AH Goat Cheese Aged 50+ (Albert Heijn) at the 2026 Gouda Cheese Awards
May 21, 2026 –What is the best cheese in the Netherlands? That question was answered today during the festive finals of the Gouda Cheese Awards, held in the heart of the Market Square in historic Gouda. Amid great public interest, an expert jury evaluated the six finalist cheeses and selected a winner in each category.
In the “Mature Goat Cheese 50+” category, the gold medal went to Albert Heijn’s AH Mature Goat Cheese 50+. In the “Mature Gouda 48+” category, Velder’s Noord-Hollandse Gouda PlanetProof Mature was awarded the gold medal. Both cheeses may be promoted as the tastiest in the Netherlands for a year.
Silver and Bronze for Flavorful Finalists
In addition to the winners, silver and bronze awards were also presented to the other finalists.
The differences were minimal, and all six cheeses impressed with their flavor, character, and quality, making for a thrilling finale.
The Road to the Finals
The Gouda Cheese Awards were preceded by an extensive public tasting. Nearly 50 cheese brands were evaluated in a blind taste test as part of a consumer survey* on taste perception. The three highest-rated cheeses in each category advanced to the finals at the Market Square in Gouda, where they were judged live in a public and festive setting.
Here are the results:
Gouda Cheese, 48+ months aged:
- Gold: Gouda PlanetProof Aged (Velder) from North Holland
- Silver: Zuivelhoeve Subliem (Zuivelhoeve)
- Bronze: Uniekaas 48+ Mature (Uniekaas Holland)
Goat cheese, aged 50+:
- Gold: AH Aged Goat Cheese 50+ (Albert Heijn)
- Silver: Chevrette Aged (Velder)
Source: Amalthea No. 48 Rich & Creamy (Amalthea Group BV)
Jury and Live Tasting The jury consisted of Mayor Pieter Verhoeve, jury chair and avid cheese lover; culinary author and Foodies Magazine editor Bas Erkens; and Jan Haan, co-founder of Goudse Marokkaas. The jury tasted the cheeses live on stage and evaluated them based on various sensory characteristics, including taste, aroma, texture, and creaminess.
Bas Erkens also showcased his creative side during the finals with two dishes: a Gouda cheese muffin and a surprising combination of goat cheese, honey, and ground espresso beans. A number of visitors had the chance to taste these dishes right there on the spot.
Flavor, atmosphere, and music
The final took place right in front of the historic Gouda Waag and next to the iconic Gouda Cheese Market. Dozens of visitors gathered around the stage to witness the climax up close, sample cheeses, and enjoy the music provided that day by the De Pionier Wind Orchestra. The event was hosted by Dorotheé Beens with co-host Ry Fiere, who guided the program with knowledge, humor, and typical Gouda down-to-earthness.
© Astrid den Haan
