Hollandse Creme is produced in the town of Rouveen in northern Holland, an area known for its long links and traditions of small dairy farm cooperatives and cheese production.

Milk for production of Hollandse Creme is sourced from the local cooperatives, all of which have Dutch Holstein cows. There are several cheesemakers in the town. However, the cheesemaker that produces Hollandse Creme is also called Rouveen and he produces a few different cheeses on a small scale, all of which are made along the lines of Gouda recipes.

For production of Hollandse Creme, Rouveen uses only full fat whole milk. This gives the cheese a particularly rich, milky and buttery flavor as well as a texture that has a much softer mouthfeel than traditional Goudas.