Like many things, the Dutch have optimised their production processes for an international market that has no taste. This is as true for their water masquerading as beer (Heineken) as it is for the equally ubiquitous and equally bland Gouda. But they can and do and make and mature proper cheeses.
As a kid we had to suffer red balls of Edam because my mum basically doesn't like cheese. Strange thing is I've never seen these abominations in any of the provinces and certainly not in Edam itself, which is a lovely little cheese.
Given a choice I prefer a strong, crumbly Cheddar or a French, non-dairy (sheep, goats) cheese but my local farmer's market does a nice line in Dutch-style cheeses with fenugreek or mustard seeds.
However, elsewhere I noticed there's been another legal campaign against the roquefort mould that gives us our lovely Stilton.