Mmm, as a Dutchman I'm not so sure if you can speak about Dutch-style cheese. Yes, the Gouda-shape is typical for almost all cheeses here made from cow milk (and for most of the goat milk cheeses), but also for the Dutch Leerdammer, which is an Alpine-style cheese with Propioni.
And what is Alpine-style: When you read the posts of Alpkaeserei you'll see that there are a lot of different cheeses made in the Alps. In 2011 I've been to a small dairy in Austria at an altitute of 1500 meters, where they make AlmCamembert among other Alm(=Alpine)-cheeses.
I'm curious how others think about this....