Cheese and wooden shoes, all in 2.5 hours. What makes this Simonehoeve experience stand out is the combo: you learn how Dutch cheese starts from raw milk and then you get a guided stop in a wooden shoe factory while your cheese is being pressed. You also get real tastings of Dutch classics like Gouda and Edam, plus Dutch biscuits like stroopwafel.

I like that the workshop is structured enough to make you feel like you truly followed the process (mixing, heating, pressing, then tasting). One thing to consider: the hands-on level for the final cheese may feel more guided than fully independent, and you’ll want to plan carefully if you’re trying to travel with your take-home cheese.

Key points at a glance

• Raw-milk starting point: you’ll work with the ingredient Dutch cheese makers begin with—raw, non-pasteurized milk from local cows
• You make a young farmer’s cheese: a small cheese that’s meant to be eaten young or ripened later
• Wooden shoes during the wait: while your cheese presses, you tour the clog workshop and see wood-to-shoe steps
• Guided tastings included: Gouda, Edam, Dutch biscuits, and wine show up during the session
• Take-home cheese is included: you don’t just taste and leave—you bring something edible home

A short trip to Katwoude/Volendam that feels like two days

If you’re basing yourself in Amsterdam, this is one of those North Holland outings that saves time and gives variety. You’re not just looking at cheesemaking behind glass. You’re in a working setting where cheese-making steps are explained, and you’ll also see how wooden shoes (clogs) are crafted.

Simonehoeve is the heart of it: part cheese farm, part clog/wooden shoe workshop, and part shop and restaurant space. The result is a tour that flows like a small afternoon curriculum. It starts with dairy basics, then swaps gears into woodcraft, then ends with tastings and shopping.

And yes, it’s timed for the real rhythms of cheese. When your cheese is pressing, that’s when you’ll move on to the clog side. That pacing matters, because it keeps you from standing around waiting for the cheese to catch up.

From raw milk to your own young farmer’s cheese

The main event is the cheesemaking workshop. The session starts with the idea that Dutch cheese begins with the milk from local cows, and in this workshop that means raw, non-pasteurized milk. That’s important for two reasons: it shapes the flavor of a young cheese, and it also means people with raw-milk restrictions may need to think twice.

You’ll learn the sequence that real cheesemakers use. The big steps are mixing, heating, and pressing, and then you get to eat the cheese as part of the experience. The goal isn’t to produce a year-aged Gouda. Instead, you make a smaller young farmer’s cheese—the kind that’s fresh, milky, and made for tasting soon after.

What “young cheese” means for what you take home

This workshop’s take-home cheese is described as very young. That’s not a small detail—it changes the whole plan. With a young cheese, you can vacuum it and eat it right away. Or, if you want to keep it at home a bit longer, the workshop explains using a liquid plastic cover method to help it ripen.

For practical travelers, here’s the real takeaway: the cheese you make is meant to be handled like a living ingredient, not a shelf-stable souvenir. If you’re flying home with a bag full of other items, you’ll want to protect it from crushing and temperature swings as best you can.

One of the lessons I’d take from the way this tour is set up: the workshop is about understanding the process and experiencing fresh results, not about training you to replicate a full Gouda aging program at home.

The “pressing break” that turns into clog making

As your cheese goes through the pressing stage, you get a guided tour through the wooden shoe factory. This is one of the smartest parts of the format because it uses time efficiently. Cheese needs attention, but pressing also creates a built-in pause. Instead of filling that pause with empty waiting, the tour moves you into a different craft.

You’ll see varieties of clogs—historical styles and modern versions—and you’ll get a demonstration showing how a piece of wood can be turned into footwear. That wood-to-shoe idea is simple to say, but it’s much more interesting once you’re watching the steps and hearing the explanations behind why clogs look the way they do.

Why the clog workshop complements the cheese lesson

Cheesemaking and clogs feel like two different worlds, but they share the same theme: Dutch craftsmanship that grew out of daily life. Cheese is storage and sustenance. Clogs are workwear that stands up to wet ground.

The pairing also makes the workshop more satisfying if you’re traveling with someone who doesn’t want an hour and a half of dairy talk. You still get cheese, but you also get a different visual craft with its own tools and shapes.

Tastings that actually teach you what you’re making

While the hands-on work is the headline, the tastings are where it all clicks. The workshop includes tasting Dutch cheeses such as Gouda and Edam, and you’ll also try Dutch biscuits like stroopwafel. There’s also Dutch fruit wine mentioned as part of the experience.

You should treat these tastings as part of the lesson, not just free samples. The tour lets you taste the kind of cheeses the Netherlands is known for, then shows you what a fresh, young cheese tastes like when you make it yourself. That contrast helps you understand why aging matters and why different steps lead to different flavors.

What’s included vs. what you might pay for

Food and drinks beyond the included tastings are not included. That means if you want extra drinks or heavier meals, you’ll be making that decision on-site. For most people, the built-in tastings are enough to feel like you got your money’s worth without turning the afternoon into a long restaurant experience.

Learning with a friendly guide: what to expect in the room

A big part of how good this kind of workshop feels is the guide’s pacing and tone. In past experiences, the guide Fred is specifically mentioned as entertaining and fun, which tracks with what you need in a class that mixes hands-on steps with two guided tours.

In practical terms, expect the instructors to guide you through the process. You’re not just left with a bucket and a recipe card. The session is structured so you learn the ins and outs of Dutch cheesemaking while still getting time to tour the clog workshop and taste along the way.

That said, one sore point did show up in a less-positive experience: some participants felt the cheesemaking wasn’t hands-on enough for true Gouda-level results, and they expected more direct control over the final product. That doesn’t mean the workshop is low quality, but it does suggest you should calibrate your expectations.

If your dream is mastering a fully independent Gouda production, this workshop may feel too short and too guided. If your dream is understanding the steps, making a small young cheese, and leaving with a fun craft + tasting day, it’s likely a better fit.

Price and value: is $145 per person worth it?

At $145 per person for about 2.5 hours, you’re paying for a multi-part experience: cheesemaking instruction, tastings (cheese, stroopwafel, and Dutch fruit wine), the wooden shoe factory tour, and a homemade cheese to take home.

That price makes sense if you value “try + learn + taste + take home” in one stop. You’re also getting a real cultural pairing: Dutch dairy craft plus iconic wooden shoes, both tied to North Holland traditions.

But here’s how to judge the value for you:

• If you want a hands-on activity with a clear output you can eat later, the take-home cheese makes the price easier to justify.
• If you mainly want to sample cheese and browse shops, it may feel pricey because you’re also paying for workshop time and guided instruction.
• If you’re sensitive to raw non-pasteurized milk, you may want to skip this particular cheese type experience, regardless of value.

Getting there from Amsterdam without stress

The meeting point is Simonehoeve at Wagenweg 2, 1145 PW Katwoude/Volendam. You’ll find the cheesefarm and clog factory a couple of meters from the bus stop called Hotel Volendam, and it’s recognizable by a mini-windmill.

From Amsterdam, take bus 316 from Amsterdam CS (IJzijde). Tickets can be bought at the station or from the bus driver, and note that no cash is accepted on the bus. Plan for this if you’re using cash-only habits.

If you prefer to keep your day simple, aim to arrive between 9:00 AM and 3:00 PM, since that’s the preferred arrival window.

Best fit: who should book Simonehoeve’s cheese and clog workshop

This tour is a strong match if you:

• Want a Dutch food experience that includes real tastings and an edible take-home souvenir
• Like learning through doing, even if the session is guided rather than purely independent
• Are curious about how everyday Dutch crafts work (cheese and wooden shoes)
• Travel with a partner or family member who will enjoy a second craft stop while the cheese presses

It may feel less ideal if you:

• Expect to make a full aged Gouda with total control in a short session
• Are traveling far with limited ability to protect perishable items in transit
• Avoid raw, non-pasteurized dairy

Tips to get the most out of the day

A few practical moves can make the workshop feel smoother and more rewarding.

First, show up on time and with an appetite. The session is designed around the rhythm of cheesemaking and tastings, so being late can cut into the parts that make it fun.

Second, if you’re taking the homemade cheese home, treat it like fragile food, not a normal souvenir. Plan where it goes in your bag and keep it protected from crushing. This matters because one disappointed experience specifically mentioned the cheese getting ruined during suitcase travel.

Third, if you’re not traveling with Dutch as a first language, you’re in good shape. The instructor is listed as speaking Spanish, Dutch, English, French, German, and Italian. That means explanations should land clearly without you needing to rely on guesswork.

Finally, use the clog stop as a chance to look slowly. The tour covers historical and modern clogs, plus a demonstration of turning wood into footwear. That’s the kind of thing you don’t want to rush.

Should you book this Volendam cheese and clog workshop?

I’d book it if you want a compact, hands-on cultural outing that mixes Dutch food and Dutch craft. The tour’s structure makes sense: you get cheesemaking steps, tastings of Gouda and Edam, then you shift to wooden shoes while your cheese presses. You also leave with a homemade young cheese, which adds real value beyond tasting.

I’d think twice if you’re expecting full Gouda mastery or if you’ll have trouble transporting a young cheese. In that case, your money may feel better spent on a different type of tasting tour or a workshop that focuses more on aged cheeses and guided ripening outcomes.

If your goal is to experience how Dutch life turns everyday ingredients into lasting flavors—and to do it in one smooth 2.5-hour block—this Simonehoeve workshop is an easy yes.

FAQ

How long is the cheese and clog workshop in Volendam?

The experience lasts 2.5 hours.

What cheese do I make during the workshop?

You make a small homemade farmer’s cheese, described as a very young cheese.

Can I take the cheese home?

Yes. A homemade cheese to bring home is included.

Is the milk pasteurized?

No. The cheeses are made using raw, non-pasteurized milk.

What else is included besides cheesemaking?

While the cheese is pressing, you take a guided tour through the wooden shoe factory, learn about clog making, and enjoy tastings of Dutch cheeses and biscuits.

What cheeses and tastings are part of the experience?

You’ll taste Dutch Gouda and Edam, plus Dutch biscuits such as stroopwafel and a Dutch fruit wine, along with other cheeses.

What does the price include, and what is not included?

The included parts are the homemade cheese to bring home and the workshop activities with tastings. Additional drinks & food are not included.

Where do I meet, and how do I get there from Amsterdam?

Meet at Simonehoeve, Wagenweg 2, 1145 PW Katwoude/Volendam. From Amsterdam CS (IJzijde), take bus 316 and get off at the bus stop Hotel Volendam; the cheesefarm and clog factory are a couple of meters away, recognizable by a mini-windmill.