Page "Culture of the Netherlands" Paragraph 133

Dutch cuisine is characterized by its somewhat limited diversity ; however, it varies greatly from region to region.

The southern regions of the Netherlands for example share dishes with Flanders and vice versa.

Dutch food is traditionally characterized by the high consumption of vegetables when compared to the consumption of meat.

Dairy products are also eaten to great extent, Dutch cheeses are world renowned with famous cheeses such as Gouda, Edam and Leiden.

Dutch pastry is extremely rich and is eaten in great quantities.

When it comes to alcoholic beverages wine has long been absent in Dutch cuisine ( but this is changing during the last decades ); traditionally there are many brands of beer and strong alcoholic spirits such as jenever and brandewijn.