Bringing Back Cheese into the USA

First, declare all food products. Then check the "general" guidance and hope for the best:
https://help.cbp.gov/app/answers/detail/a_id/3619/~/travelers-bringing-food-into-the-u.s.-for-personal-use

-Cheese- Solid cheese (hard or semi-soft, that does not contain meat); butter, butter oil, and cultured milk products such as yogurt and sour
cream are not restricted. Feta cheese, Brie, Camembert, cheese in
brine, Mozzarella and Buffalo Mozzarella are permissible (USDA Animal
Product Manual, Table 3-14-6). Cheese in liquid (such as cottage
cheese or ricotta cheese) and cheese that pours like heavy cream are
not admissible from countries affected by foot-and-mouth disease
(FMD). Cheese containing meat is not admissible depending on the
country of origin.

Sounds like a real crap shoot doesn't it?

And hope the beagle doesn't put his nose on your bag.

My experience has been that if the cheese is vacuum packed and labeled as to what it is and it is a hard or dry cheese, I have had no problem bringing it back into the US. Last trip to Italy I brought back 5 kilos of parmesan, US border agent didn't even look at it.

you have two copies of this question, with answers on both. It is usually better to only have one.

I've brought back cheese from Europe at least a dozen times, always declare it, and they never even look at it. There is no sticker. You may be asked the country of origin for any products you import. The types of cheese that are restricted would not travel well and are also not typical of what you might buy from the Netherlands. Schiphol Airport has lots of appropriate cheese for sale, if you haven't shopped earlier.

As long as they see the word " Pasteurized " ( in Dutch : " Gepasteuriseerd " ) on the label of ingredients you are fine .

Yes, pasteurized cheeses are a safe bet and most Dutch cheese probably will be. But that's not a requirement.