Noord-Holland (North Holland)

Afsluitdijk - Closure Dike

In 1825 a violent storm ravaged the coasts of the Zuiderzee.  In 1891 a project was presented by the engineer Dr Cornelis Lely.  It was adopted by parliament in 1918 following the terrible floods of 1916, the aims were:  to construct a dike to put an end to the floods which menaced the banks of the Zuiderzee, to create a reserve of fresh water and  to gain fertile land from the formation of polders (drained & reclaimed land). 

The work on the Ijsselmeer started in 1919, in 1924 the small dike linking Wieringen Island to the mainland was completed.  From 1927 to 1930 the Wieringermeer Polder was reclaimed.

The Afsluitdijk was built in 1927 between the Frisian coast and the former Wieringen Island by creating an artificial island (Breezand) between the two points.  Two parallel clay dams were installed first, then sand was pumped between them, the barrier dam was completed on 28 May 1932.  It is 19 miles / 30km long,  23ft above sea level and forms a new lake - the Ijsselmeer.

In 1932 the Afsluitdijk had one lane for traffic, one bicycle path and space that was reserved for a railway line.  The volume of traffic gradually increased and the capacity of the dike was no longer adequate, so in 1976 the road was made into a motorway, now known as the A7.

Alkmaar

Kaasmarkt (Cheese Market)

The cheese market is held every Friday during the summer months. Early in the morning the cheeses are brought to the square where they are carefully piled up.  At 10.00am the buyers start tasting and comparing the different cheeses and then haggling, they seal their agreement by slapping hands.  

The Kaasdragers (Cheese Porters) wearing traditional white clothes and straw hats then take over.  The porters belong to an ancient guild which is divided into four companies. Each company consists of six porters and a Tasman (Weigher or Stacker), and is identified by a different colour: red, blue, yellow or green.

Once a cheese is sold it is placed on a barrow in the company's colour.  The porters then run with the load to the Waag (weigh house) where the Tasman officiates.  The cheese is finally taken to the waiting trucks.