Cheese and Wine tasting in Amsterdam

Good cheese can explain a country.

This 55-minute tasting at the Old Amsterdam Cheese Store gives you a compact lesson in Dutch cheese, aging, and wine pairing right in central Amsterdam. I like the five-cheese format, which gives you enough variety without turning the hour into a food marathon, and I like the friendly teaching style reported from hosts including Ron, Rick, Maria, and Luca. The main thing to consider is that the experience takes place above a cheese shop and also promotes the store’s products, so it is part tasting class and part introduction to what you can buy afterward.

I also like the price: at $32.65 per person, you get food, wine, cutlery, and a guided presentation for less than many longer food tours. The drawback is that the session is short, and anyone hoping for a full meal, unusual flavored cheeses, or private transportation will need to make other plans.

Five useful things to know before you book

• Five Dutch cheeses in one sitting: The tasting focuses on award-winning cheeses, with examples including young and mature varieties.
• Three wine styles usually feature: White, red, and Port are used to show how different wines work with cheese.
• The lesson covers more than flavor: You learn about goat and cow’s milk, aging from roughly four to 18 months, production, and Dutch cheese traditions.
• The setting is above a working cheese shop: You can browse and buy cheese after the presentation, sometimes with a 10 percent discount.
• The group can reach 26 people: You may have a lively shared session rather than a private tutorial.
• It works well in bad weather: The indoor format gives you a useful hour when Amsterdam’s canals and museums are less appealing.

What happens at Damrak 62HS

You meet at the Old Amsterdam Cheese Store at Damrak 62HS, 1012 LM Amsterdam. The activity begins and ends at this same address, so there is no coach ride, canal transfer, or complicated meeting arrangement.

That central location makes this easy to fit between other plans. You can treat it as a short stop near the heart of Amsterdam rather than giving up half a day. The experience is offered in English, and a mobile ticket is accepted, which keeps arrival simple.

The tasting room sits above the shop. That detail matters. You are not being taken to a farm or a rural dairy, so this is not a behind-the-scenes production visit. Instead, you get a polished introduction to Dutch cheese in a dedicated room with presentation equipment and a live host.

The upstairs setting also gives the session a pleasant sense of occasion. Several descriptions mention a well-designed room, a screen, and a small, personal atmosphere. With a maximum of 26 people, the group is not tiny, but it is still manageable for questions and conversation.

Five cheeses, from young to mature

The heart of the hour is a selection of five cheeses. The focus is on Old Amsterdam and related Dutch styles, with the tasting built to show how age changes taste and texture.

The selection has included goat and cow’s milk cheeses, as well as cheeses aged from around four to 18 months. That gives you a useful comparison. A younger cheese may seem softer and gentler, while an older one can bring a firmer texture and stronger, more developed flavor. The point is not simply to decide which cheese you like best. You are learning what changes during the aging process.

This is one of the better reasons to choose a guided tasting instead of buying random wedges from a shop. A cheese label tells you what the product is, but a presenter can explain why one cheese feels creamy, another crumbly, and another more intense.

You may also learn how to tell goat’s milk cheese from cow’s milk cheese. That makes the tasting more than a series of snacks. It gives you a few simple tools for making sense of Dutch cheese counters later in your trip.

The cheese selection is traditional rather than heavily flavored. If you want pepper, herbs, truffle, or other additions, this may feel conservative. One useful way to see that is as a strength: the tasting keeps your attention on milk, age, texture, and pairing instead of covering the cheese with extra flavors.

Some sessions have also included a chocolate cheese dessert. That is not listed as one of the main five cheeses, so I would consider it a possible extra rather than a guaranteed course.

White wine, red wine, and Port pairings

The cheese is served with specially chosen wines. The usual structure described for the tasting includes a white wine, a red wine, and a Portuguese ruby Port. Other accounts describe two whites and one red, so the exact lineup may change.

That variation is worth noting, but it does not weaken the basic idea. You are shown how a lighter wine can suit one cheese, how a red changes the experience, and how sweet Port can work with a mature or dessert-style bite.

The presenter does not simply pour three glasses and leave you to guess. You are guided through the reason a particular wine works with a particular cheese. This is the practical value of the class. Once you understand the basic balance of salt, sweetness, acidity, weight, and age, you can make better choices at home.

The portions are designed for tasting, not for replacing dinner. You should arrive ready to sample and compare rather than expecting a large meal. If you are very hungry, have something beforehand or plan a meal afterward.

The minimum drinking age is 18. Alcohol is part of the experience, so this is not the best choice for anyone avoiding wine. The tasting does not include private transportation, though that is hardly a concern when the entire activity stays at the meeting point.

The hosts make the difference

The quality of the session depends heavily on the presenter. The strongest descriptions repeatedly point to hosts who are warm, funny, and able to explain both cheese and wine without making the class feel stiff.

Ron is praised for pairing clear explanations with an engaging manner. Rick is described as especially strong on the wines, cheeses, and the story of Old Amsterdam. Maria receives warm marks for her friendly presentation, while Luca is noted for explaining the tasting well.

You may not know which host will lead your session, but the pattern is clear: the presentation is a central part of the value. This is not a self-guided sampling board. You receive context, suggestions, and answers to questions as you go.

The best sessions seem to encourage interaction. One account describes a small quiz at the end, with a prize for the winner. That detail may not appear every time, but it fits the informal tone of the experience.

A good presenter can also help if you are new to pairing. You do not need to know wine terms or cheese-making vocabulary. The lesson is aimed at ordinary food lovers, not professional tasters.

A short lesson in Dutch cheese culture

The tasting includes background on how cheese is made, how aging affects it, and the traditions connected with Dutch production. You also hear about the founders of Old Amsterdam and the role of Gouda-style cheese in the area around Amsterdam.

That context gives the food a stronger sense of place. Amsterdam is famous for canals, painting, and grand buildings, but cheese is one of the country’s most familiar food traditions. A tasting like this lets you connect what you see in Dutch markets and shops with the methods behind the products.

I especially value the production lesson because it helps you shop afterward. Rather than choosing a wedge because the packaging looks attractive, you can pay attention to milk type, age, texture, and flavor.

The presentation may also include a booklet or handout explaining the cheeses. One practical improvement would be a clear printed list of the exact cheese and wine names used that day. If you care about buying the same products later, ask the host to identify them before you leave.

Buying cheese after the tasting

The store downstairs is part of the experience’s appeal, but it also explains one criticism: this is partly a sales introduction. After trying the cheeses, you can purchase them at the shop, and some sessions provide a 10 percent discount.

That is useful if you already planned to take Dutch cheese home. You can buy a product you have just sampled instead of guessing at a market counter. It is less useful if you dislike shopping after tours or prefer a class with no commercial connection.

The sales element does not erase the educational side, but you should understand the arrangement. You are learning about cheese in a store operated by a cheese business. For me, that is a fair trade at this price, especially when the presentation is lively and the tasting includes several wines.

If you are flying home, check your own airline and customs rules before buying food. The experience itself does not provide packing or transport advice, so that part is up to you.

Why the 55-minute length works

Fifty-five minutes is long enough to cover five cheeses, several wines, production, aging, and questions. It is also short enough to fit into a busy day in Amsterdam.

I would schedule it when you want a break from sightseeing, not as the main event of your day. It can work before dinner, after a morning museum visit, or during a rainy afternoon. Since the activity returns you to the same address, you do not lose time getting back across the city.

The short length does have limits. The presenter cannot give every cheese a long explanation, and there is little room for a full meal or a detailed study of Dutch dairy regions. If you want a much broader food tour, this one-hour format may feel basic.

Still, the compact structure is a plus for many people. You get a clear introduction without committing to a three-hour tasting that may leave you tired, full, or less interested in your next stop.

Group size, access, and practical details

The maximum group size is 26 people. That is small enough for a shared classroom feel, though you should not expect the personal attention of a private tasting unless your group is unusually small.

The activity is near public transportation, and most people can take part. Service animals are allowed. The experience is offered in English, and confirmation arrives when you book.

The mobile ticket is convenient, particularly if you are moving around Amsterdam without a printed folder. Arrive at the stated Damrak address and remember that the tasting is upstairs in the shop.

You must be at least 18 to drink. Children or non-drinkers may not get much from this particular format, since wine pairing is one of its main features.

Free cancellation is available if you cancel at least 24 hours before the starting time. Cancellations or changes made inside that window are not refunded or accepted, and the cut-off follows Amsterdam local time.

Is $32.65 good value?

At $32.65 per person, I consider this a fair buy for a visitor who enjoys both cheese and wine. You receive five cheese samples, several wine pairings, a guided class, cutlery, and access to a central location for about an hour.

The value depends on what you want. If you only want a quick free sample before buying cheese, the price may seem high. If you want a polished introduction with explanations of production, aging, milk types, and pairing, the cost is reasonable.

The wine adds real value. You are not simply paying for five bites of cheese. You are comparing those cheeses with white, red, and Port styles while someone explains the logic behind the combinations.

The store discount can also help offset the cost if you intend to take cheese home. I would not book solely for the discount, but it is a pleasant extra for food shoppers.

Who should book this tasting?

I would recommend it most strongly to:

• Couples looking for a relaxed food activity
• Solo visitors who enjoy meeting people in a small group
• Friends who want a social hour away from museums
• Wine beginners who want simple pairing guidance
• Cheese lovers curious about Dutch milk types and aging
• Anyone needing an indoor plan on a rainy day

It is less suitable if you want a farm visit, a full meal, a private class, or a wide range of experimental flavored cheeses. It also may not satisfy serious wine students looking for detailed vineyard or vintage information.

The format works especially well for a first visit to Amsterdam. You learn enough to recognize the country’s cheese traditions, then you can use that knowledge in shops and markets for the rest of your stay.

Should you book the Old Amsterdam tasting?

Book it if you want a friendly, focused introduction to Dutch cheese and wine without giving up half a day. The best reasons are the five-cheese progression, the white-red-Port comparison, and the presenters’ ability to keep the hour informative and fun.

Skip it if you dislike store-based tastings, want a full meal, or prefer a farm or producer visit. For most food-minded visitors, though, $32.65 buys a useful hour, a few new tasting skills, and a better idea of which Dutch cheese deserves space in your suitcase.

FAQ

Where does the cheese and wine tasting take place?

It takes place at the Old Amsterdam Cheese Store, Damrak 62HS, 1012 LM Amsterdam, Netherlands.

How long does the experience last?

The tasting lasts approximately 55 minutes.

What does the tasting include?

It includes food tasting, wine tasting, and cutlery.

How many cheeses will I taste?

The tasting features five different cheeses, including award-winning cheeses described as part of the 2024 selection.

Which wines are served?

The tasting uses specially selected wines. Descriptions of the session include white, red, and Port wines, with some accounts noting two whites and one red.

Is there a minimum drinking age?

Yes. The minimum drinking age is 18.

Does the activity provide transportation?

No. Private transportation is not included, and the activity begins and ends at the Old Amsterdam Cheese Store.

Can I cancel for a refund?

Yes. You can cancel at least 24 hours before the experience start time for a full refund. Cancellations or changes made less than 24 hours before the start are not accepted or refunded.