Putting up the cheeses
The cheese market opens to the public at 10 am, but much work is involved prior to this. Lorries filled with cheese from the Campina and Cono factories drive to the Waagplein. So-called “kaaszetters” (setters) start putting up the cheeses as early as 7 am. Under the watchful eye of the market superintendent, they place about 30,000 kilos of Gouda and Edam cheese in long rows on the Waagplein. The number of cheeses varies from 700 to 1000. During the “stacking” samplers and traders inspect whether the cheese looks good, as the way cheese looks is of major importance. Everything must be on display in the market at 9.30 am.