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FOOD Top 3 Dutch delicacies 1. Gouda Gouda is the king of Dutch cheeses. For many years, cheese makers throughout the world have tried copying its recipe, not often successfully. Gouda is typically made from pasteurised cow’s milk. 2. Clove Cheese Clove Cheese is a spicy cheese which contains cloves and, for that reason, is called Nagelkaas (“nail cheese” in Dutch) due to the resemblance of cloves with little nails. © Jill Bannse 3. Leyden Cheese Leyden, or Leidse kaas in Dutch, is a yellow cheese “laden” with cumin. It is the most popular type of all the komijnekaas (cumin-con taining cheeses) produced in Holland. 10 | January 2017 | <strong>TravelerToGo</strong>
the older the better Gourmet Cheese Tasting. 5 Facts you should know about French cheese by Michelle Miller C heese do not have expiration dates! In fact, the older a cheese is, the better it will taste. A very strong scent is a good sign of a tasty cheese. Hold your breath and enjoy! The Blue Cheese was actually invented by a young French peasant forgetting his cheese in a cave and finding it months later. Today, the Bleu is first inoculated with varieties of penicilium, before being left to age for at least three to five months. French cheese is protected in France by the Appellation d’Origine Protégé (AOP), along with Champagne. What is AOP? It is a certification that the cheese you spread on your baguette has been made in a specific region using agreed production methods. A really high quality cheese will wear the AOP certificate, and promote its traditional way of production. Cheese is actually so popular in France that it is part of the meal, in between the main course and the dessert. Along with salad or grape, it should be served at room temperature with a glass of wine or brandy. The « plateau de fromage », the cheese board, should propose at least three variety with among them a cooked cheese, a veined cheese and a soft cheese with a rind. French cheese is protected in France by the Appellation d’Origine Protégé (AOP), along with Champagne. What is AOP? It is a certification that the cheese you spread on your baguette has been made in a specific region using agreed production methods. A really high quality cheese will wear the AOP certificate, and promote its traditional way of production.There are over 400 types of cheese, and even more if we think about sub categories © Jill Bannse Some people say that when we count those subvarieties, number of types of cheese in France comes to about 1000… SO the very famous Charles de Gaulle has been a bit wrong when he said about governing a country of has 246 varieties of cheese. The Appellation d’Origine Contrôlée status is the sign that the cheese is produced in a particular region only. This high rank of cheese has been attributed to only 40 French cheeses. These are like Beaufort of the Savoie , Ecoles Nationales d’Industrie Laitière – is a dairy school which is teaching how to make cheese. The ‘cheese’ courses has been running there for over 120 years. There are many options to choose: daily courses or 2 years one which earn you a good diploma. <strong>TravelerToGo</strong> | January 2017 | 11
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Page 3 and 4: TRAVEL 8 12 Content 18 24 8 12 16 1
Page 5 and 6: The Creators Jill Bannse Yoenjoo Le
Page 7 and 8: 2007 2009 2010 2013 2007Entrance of
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Page 13 and 14: highlights in paris by Paul Jäger
Page 15 and 16: The Notre Dame cathedral is one of
Page 17 and 18: Explore life Explore Thalys’s des
Page 19 and 20: Rotterdam © Jill Bannse Rotterdam
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Page 23 and 24: Snow Book your snow destination! de
Page 25 and 26: Travel the World Watch the full vid
Page 27 and 28: Natural lighting played a significa
Page 29 and 30: Game The mind game Mind games are a
Page 31 and 32: These destinations are waiting for

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