The Rembrandt cheese rebrand keeps the same Dutch Gouda. See the four aged cheeses and the Gayo Azul varieties Josh Rosen explains.
Four aged cheeses now carry the Rembrandt name, and the cheese inside the wrapper stays the same.
“We changed the name, but we didn’t change the cheese,” says Josh Rosen of FrieslandCampina Consumer Dairy.
Rosen sat down with FlavRReport, part of Daily Ovation (find the full YouTube Video) to explain the Rembrandt cheese rebrand, which debuted at the IDDBA show in June, and to describe each cheese in the line. It includes two protected North Holland Goudas, a Gouda style cheese made with Parmesan cultures, and a goat Gouda. He also covered Gayo Azul, the company’s Dutch and Hispanic cheese brand.
Why Rembrandt, and what stays put
Rosen says the team wanted a name that fit the Dutch heritage of its premium line. He also wanted a name that still felt familiar to shoppers and buyers. The company describes the new look as drawing on classic Dutch artistry, with moody lighting and rustic textures in its images.
Each 5.5 ounce wedge carries a circular label with a portrait, the cheese’s age, a flavor intensity rating out of five, and a short tasting line from the brand.
Rembrandt 6-Month Aged Gouda
Rosen calls the six-month Gouda best in class for aged Gouda in the three to nine month range, and says it is one of the favorites among the company’s employees. The company says it won a Best in Class Gold Medal at the 2026 World Championship Cheese Contest. Rosen describes it as smooth and creamy, with crystals just starting to form, which adds a little texture. He calls it approachable and a good introduction to Gouda. The label rates its flavor intensity at three out of five and describes it as creamy and complex with delicate crystals.
Both the six-month and the 12-month Goudas carry the Noord-Hollandse Gouda seal, a protected designation of origin (PDO). Rosen compares it to Champagne, which has to come from Champagne, France. Noord-Hollandse Gouda has to come from North Holland. The European Commission says it was registered as a PDO in 1996 and is made only with milk from that province.
Rembrandt 12-Month Aged Gouda
This Gouda is made the same way as the six-month and aged longer. Rosen says that brings more crystals, a bit more crunch, a very creamy bite, and a strong flavor. The label rates it four out of five for intensity and lists smooth, bold flavor with caramel notes and crystallization.
Rembrandt 8-Month Aged Robusto
The Robusto took a bronze medal at the same 2026 contest. Rosen describes it as made in the style of a Gouda with Parmesan starter cultures, which he says gives the nuttiness of a Parmesan and the creaminess of a Gouda. His phrase for it is “a little hybrid cheese.” The label reads “Gouda meets Parm” and rates it four out of five. The company says its firm texture suits charcuterie boards or grating over recipes.
Rembrandt 6-Month Aged Goat Gouda
This one is a Gouda made with goat’s milk. Rosen says it is very creamy and not farmy tasting, the way fresh goat cheese can be, with a texture close to Gouda. He says some people may be nervous about goat cheese and that this one is approachable. For many, ordinary goat cheese is usually not a favorite, and people loved this one. The label calls it Goat Gouda Style, rates it four out of five, and describes it as distinct and full-bodied with a robust finish.=
How to serve Rembrandt cheese
Rosen’s first tip is to take the cheese out of the fridge before it goes on the board. As it warms, he says, it gets creamier and the flavors get more pronounced. He suggests serving it with fruit or figs, and says it can also be shredded for mac and cheese. He calls it an “entertaining” cheese, whether the plan is cooking or a cheese platter. The brand posts recipes on its Instagram page, according to Rosen.
Gayo Azul: Dutch and Hispanic cheeses
Rosen spoke during Hispanic Heritage Month and sorted Gayo Azul into two groups. Gouda and Edam are the Dutch style cheeses and come from the Netherlands. He says Dutch cheese became popular in Caribbean Hispanic communities through Dutch settlers in the 1600s. The traditional Hispanic cheeses include three varieties:
- Cotija: Sold as a wedge and very crumbly. Rosen calls it almost like a Mexican Parmesan and says it is salty. He suggests it on salads, tacos, corn, eggs, soups, and beans.
- Queso Blanco: A fresh cow’s milk cheese that can be fried or grilled without sticking. It keeps its firm shape because it does not melt much.
- Queso Para Freir: Similar to the Blanco with a little less moisture and a higher melting point. Rosen says it can go in a fryer like a mozzarella stick.
The brand is national, Rosen says. Its biggest distribution is at Publix across the southeast, with heavy concentration in Florida, and a few items sell at BJ’s on the East Coast. He encourages cooks to use the cheeses in recipes passed down through families.
On the Rembrandt packaging, Rosen says it is new and the cheese is the same. He adds that shoppers should still recognize some of it.
FAQ
Did the cheese change when A Dutch Masterpiece became Rembrandt?
Rosen says the name changed and the cheese did not. The company says the rebrand keeps the recipes, aging techniques, and flavor profiles shoppers already trust. The packaging is new, though Rosen says it looks a little similar.
What does PDO mean on the Rembrandt Gouda labels?
It stands for protected designation of origin. Rosen compares it to Champagne, which must come from Champagne, France. Noord-Hollandse Gouda must come from North Holland, and the European Commission says it is made only with milk from that province.
How long should Rembrandt cheese sit out before serving?
Rosen says to take it out of the fridge and let it come to room temperature, since it gets creamier and the flavors get more pronounced as it warms. He did not give a time.
Which Gayo Azul cheeses hold up to frying or grilling?
Rosen names Queso Blanco and Queso Para Freir. The Blanco can be fried or grilled without sticking and keeps its shape. The Para Freir has less moisture and a higher melting point.
