Volendam: 2.5-Hour Cheesemaking Workshop & Clog Making Tour

Cheese, clogs, and a very Dutch afternoon. This 2.5-hour visit to Simonehoeve near Volendam gives you two classic Dutch crafts in one compact outing: make your own farmer’s cheese and watch wooden shoes take shape. I like the practical format, and I especially like that you take your small cheese home rather than leaving with only a memory and a camera roll.

The tasting breaks add real value. You can sample Gouda, Edam, stroopwafels, biscuits, and local fruit wine while the cheese is being pressed, then see an old-fashioned clog-making demonstration. The main caution is important: this is not a full Gouda-making course. The cheese you make is a young farmer’s cheese, and you may need to finish ripening it at home.

Key points to know before booking

• You make a small farmer’s cheese using local cow’s milk, then take it home.
• The workshop uses raw, non-pasteurized milk, which matters if you have dietary or health concerns.
• The clog demonstration fills the waiting time while your cheese is pressed, with historical and modern wooden shoes on display.
• Tastings include Gouda, Edam, Dutch biscuits, stroopwafels, and fruit wine, though extra food and drinks cost more.
• Fred is praised for his humor and friendly style, while the multilingual staff can guide groups in six languages.
• Bus 316 from Amsterdam Central stops near the farm at Hotel Volendam, making this a simple half-day trip without a car.

What happens at Simonehoeve near Volendam

Simonehoeve is both a cheese farm and a wooden shoe factory, with a shop and restaurant on the same site. The meeting point is at Wagenweg 2 in Katwoude, just outside Volendam. Look for the mini-windmill near the Hotel Volendam bus stop.

The experience works best as a combination of demonstration, tasting, and hands-on work. You begin with an explanation of how milk becomes cheese, then take part in the main steps: mixing, heating, pressing, and handling the curds. The process is simple enough to follow, but it still gives you a useful look at the basic work behind Dutch farm cheese.

I like that the workshop makes the process physical. You are not simply watching someone else stir a vat. You get involved in producing a small cheese of your own, although the instructor does handle some of the work. That distinction matters, especially if you are booking this because you want a serious cheese-making lesson.

The cheese is described as a young farmer’s cheese. It can be vacuum-packed and eaten directly, or you can continue ripening it at home by covering it with liquid plastic. The latter option gives you a small food project after you return from the Netherlands, but you should not expect a finished, aged Gouda at the end of the session.

Making cheese with raw milk

The main ingredient is raw, non-pasteurized milk from local cows. That detail gives the workshop a farm-based character, but it also deserves your attention before you book. If you avoid raw dairy, have a medical reason not to consume it, or are unsure about eating it, ask the operator before attending.

You learn the broad sequence of cheesemaking rather than a long technical recipe. The stages include mixing the milk, heating it, pressing the cheese, and waiting for the curds to develop. The pauses are built into the schedule, which is why the clog factory and tastings are part of the experience rather than unrelated extras.

One practical issue is transport. A young cheese is not the most convenient souvenir to carry around all day, particularly in warm weather. One person had trouble after taking the cheese home in a suitcase, so I would plan to bring it back fairly directly or ask how it should be stored and packed for the journey.

The activity description says you take the cheese with you, but it does not promise that you will taste your own finished cheese during the workshop. That is the difference between a hands-on introduction and a complete cheese course. If your main goal is to make and eat finished Gouda on site, this may leave you disappointed.

Gouda and Edam tasting during the waiting periods

While the cheese is pressed, the pace shifts to tasting. You can sample Dutch Gouda and Edam, along with biscuits and stroopwafels. A local fruit wine is also offered, giving you a quick introduction to several familiar Dutch flavors in one stop.

This is one of the strongest parts of the visit for me because it adds context to the cheese-making lesson. You are not only hearing how cheese is produced. You can compare different cheeses as you learn what makes Dutch dairy products so popular.

The tastings are included as part of the visit, but additional food and drinks are not included in the $145 price. The information does not specify the exact quantity of each sample, so think of this as a guided tasting rather than a full meal.

The shop gives you time to look at cheeses, souvenirs, biscuits, and wooden shoe items. It can be a useful place to buy edible gifts, but keep your spending in mind. The workshop price covers the activity and your homemade cheese, not every product you might want to take home.

Watching a block of wood become a clog

The clog-making part takes place while your cheese is being pressed. You get a guided look at how a piece of wood becomes footwear, with examples ranging from older styles to modern clogs.

The old-fashioned demonstration is the most distinctive part of this section. It connects the finished souvenir in the shop with the basic craft behind it. You see the range of clog designs and learn that Dutch wooden shoes are not limited to one familiar shape.

I would keep your expectations in check. The available information describes a guided tour and demonstration, not a second workshop in which you carve your own pair. The attraction here is watching the craft and understanding the process, not leaving with handmade shoes.

For families, this change of subject is useful. Cheese-making involves waiting, and a long explanation can lose younger children. The clog display gives the group something visual and different to see before returning to the food side of the visit.

How much value do you get for $145?

At $145 per person, this is not a cheap tasting stop. The value depends on how much you want from the format. You are paying for a private group experience, a guided cheese-making activity, a homemade cheese, a clog factory visit, and tastings of several Dutch products.

The package makes more sense if you would otherwise pay separately for transport, a cheese attraction, and a clog demonstration. It also works well if you want a structured activity outside Amsterdam rather than simply browsing shops in Volendam.

The value is weaker if you expect a professional-level cooking lesson or a finished wheel of Gouda. The instructor may carry out much of the technical work, and the young cheese may need more time at home. One especially disappointed participant felt the class did not teach Gouda and that the cheese was not ready to eat. That criticism points to the central question: do you want a friendly introduction to farm cheesemaking, or a full production course?

I would book it for the first purpose. You get an unusual combination of Dutch food, local craft, tasting, and a souvenir you helped produce. I would not book it for the second.

Getting there from Amsterdam and choosing your arrival time

From Amsterdam, take bus 316 from Amsterdam Central Station, using the IJzijde side of the station. Tickets can be bought at the station or from the bus driver, but cash is not accepted.

Get off at Hotel Volendam. The cheesefarm and clog factory are only a few meters from the stop, and the mini-windmill helps you identify the location. This is a useful arrangement because you do not need a long walk after leaving the bus.

The recommended arrival window is between 9:00 AM and 3:00 PM. Since the activity lasts 2.5 hours, check the available starting times before you plan other sightseeing. You can combine it with time in Volendam, but do not pack the day too tightly if you want to enjoy the tasting and shop without rushing.

The meeting point is in Katwoude, rather than in the center of Amsterdam. That extra journey is part of the cost calculation, but it also takes you away from the city and into a setting linked to Dutch farm products.

Group size, languages, and accessibility

This is offered as a private group activity, which can make the session feel more personal than a large public demonstration. The available information does not state the maximum group size, so you should ask the operator if that detail affects your decision.

Instruction is available in Spanish, Dutch, English, French, German, and Italian. That wide language range is helpful for mixed-language families and groups. One guide named Fred was praised for being entertaining, and a friendly, relaxed presentation seems to be a key part of the experience.

The activity is wheelchair accessible. That is useful, but accessibility can involve more than the workshop itself. If you need specific information about the bus, restroom access, shop layout, or the exact working position during cheesemaking, confirm those details before booking.

You can cancel up to 24 hours before the activity for a full refund, and you can reserve now and pay later. Those terms help if your Amsterdam plans are still shifting, though you should still check the selected date and starting time carefully.

Who will enjoy this experience most?

I would recommend this to families, food lovers, and anyone who wants an easy introduction to two recognizable Dutch traditions. The mix of cheese, sweets, wine, and clogs keeps the visit varied, and the short length fits neatly into a day around Volendam.

It is also a good choice for a private group with different interests. One person can focus on the cheese process, another can enjoy the tasting, and children may prefer the clog demonstration and shop displays.

You may want to skip it if you are looking for a quiet farm visit with no retail element. The shop is part of the stop, and the format naturally leads you toward souvenirs and extra purchases. I would also think twice if you cannot eat raw-milk cheese or if you need to finish the cheese quickly during a packed itinerary.

Most importantly, book with the right expectation. You will learn how young farmer’s cheese is made and take home your own piece. You will not necessarily produce a finished Gouda entirely by yourself.

My verdict: book it for the combination

I like the idea of this visit because it gives you more than a standard tasting. You handle the cheese process, sample familiar Dutch foods, see how clogs are made, and leave with a homemade product.

The best reason to book is the combination of activities and the friendly teaching style associated with guides such as Fred. The biggest reason to hesitate is the price and the fact that your cheese may need further ripening at home.

If you are happy with a guided introduction, a private group setting, raw-milk cheesemaking, and a souvenir that may still be young, I think this is a worthwhile half-day outing near Volendam. If you want to make finished Gouda from start to finish and eat it immediately, choose a more advanced class.

FAQ

How long does the cheesemaking and clog tour last?

The activity lasts 2.5 hours.

Where does the experience take place?

It takes place at Simonehoeve, Wagenweg 2, 1145 PW Katwoude/Volendam, Netherlands.

How do I reach Simonehoeve from Amsterdam?

Take bus 316 from Amsterdam Central Station, using the IJzijde side. Get off at the Hotel Volendam stop. The cheesefarm and clog factory are a few meters away, near a mini-windmill.

Is the cheese made with pasteurized milk?

No. Raw, non-pasteurized milk is the main ingredient used for the cheese.

What kind of cheese do I make?

You make a small young farmer’s cheese. The activity does not promise that you will make a finished Gouda during the workshop.

Can I take my homemade cheese home?

Yes. A homemade cheese is included for you to bring home. It can be vacuum-packed and eaten young, or ripened at home using liquid plastic as a covering.

Are food and drinks included?

The experience includes tastings of Dutch cheeses and biscuits, including stroopwafels, as well as local fruit wine. Additional drinks and food are not included.

What languages are available?

The instructor can provide the experience in Spanish, Dutch, English, French, German, or Italian.

Is the activity wheelchair accessible?

Yes, the experience is listed as wheelchair accessible.