Everyone knows Edam, the world-famous famous cheese from Holland that looks like a red ball, is cut in wedges, and is sold all over the world. But, surely there's more to Dutch cheese than Edam?

The answer, all cheese lovers will be relieved to hear, is a resounding 'Yes'. On a short city break in Amsterdam, you'll be presented with an excellent choice of cheese, or 'kaas' in Dutch, and little of it will be wrapped in the distinctive red rind.

If you are a real cheese aficionado and like to explore unusual farm-produced varieties, look to the sticker. Farmers fix an oval 'Boerenkaas' sticker to their cheeses while the more industrial cheeses from factories sport a round sticker. All Dutch cheeses are stamped with the Rijksaasmerk, or cheese seal.

Cheese has a long history in Holland going back more than 2,000 years. Edam was exported all over Europe in the Middle Ages when the town of that name was still a port. It's now well inland, a sign of the silting up and reclamation from the sea in this flattest of flat lands.

Despite its fame around the world, Edam is not the most common cheese in its home country. That title is undoubtedly Gouda's. Produced in rounds weighing up to 30kg, or 66 pounds, it's produced in many varieties and, at its best, can rival the fine cheeses of elsewhere in Europe.

A good farm-made Gouda is produced from raw milk, unpasteurised, and sometimes has a little spice added. It can be bought as a young, or immature cheese, or as a punchier mature product, normally described as 'oud'.

Another cheese gaining fame - it's now widely advertised in the UK - is Leerdammer. Fans of Emmantaler will be attracted to this cheese, a cross between Gouda and the famous Swiss cheese that's full of holes. It's even referred to as a 'Goutaler' cheese to reflect its mixed ancestry.

Leerdammer has smallish holes and a mild, nutty taste. It's sometimes known as Maasdammer Kaas and comes from the south of the country.

Kernheimer is a semi-hard cheese with a high fat content. It has an orange rind and is very creamy in taste. Another common cheese is Commisie Kaas. The name means 'Wholesale Cheese' because it used to be sold to France 'wholesale' and the name stuck. It's a bit like Edam.

Some Dutch cheeses use caraway seeds for added flavour, particularly those from around the city of Leiden. Friesian Clove cheese, or Friese Nagelkasse, used to be produced near Leiden too and has the distinctive caraway taste but also employs cloves. Today, it's produced in the north in the province of Friesland.

Goat's milk cheese is popular and is often made on small farms. Limburger is a variety that has added spice, while the province of Drente has flocks of of sheep or goats grazing on fields of heather. The milk produces tasty cheeses such as Drentse Kruidenkass which has added herbs.

There are few Dutch soft cheeses in the French tradition although Mon Chou may appeal to fans of Neuchatel. It's covered in a thin mould and has a slightly sour taste.

Breakfast is a popular time to eat cheese on a short city break to Amsterdam. Most hotels will serve thinly sliced cheese with ham and it is a fine way to start the day.

Later in the day, if you fancy a snack, seek out a speciality cheese shop and you'll find a massive range of Dutch cheeses to explore. Confronted with such a choice, you'll understand why the Dutch are so fond of their cheeses. Enjoy!

For more information about the food of Amsterdam, visit Amsterdam Eating Out at TravelSavvy.