Kanterkaas is a Dutch yellow

cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

made from

cow Cattle (''Bos taurus'') are large, domesticated, bovid ungulates widely kept as livestock. They are prominent modern members of the subfamily Bovinae and the most widespread species of the genus '' Bos''. Mature female cattle are called co ...

milk Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. ...

. Apart from the plain variety, there is Kanterkomijnekaas which is flavored with

cumin Cumin (, ; ; ''Cuminum cyminum'') is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole ...

and Kanternagelkaas flavored with both cumin and

clove Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands, or Moluccas, in Indonesia, and are commonly used as a spice, flavoring, or Aroma compound, fragrance in fin ...

s. is Dutch for 'edge' and refers to the sharp angle at the point where the side of the cheese wheel meets the base. It was granted a

Protected Designation of Origin The protected designation of origin (PDO) is a type of geographical indication of the European Union aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designat ...

by the

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in 2000 and may only be produced in the province of

Friesland Friesland ( ; ; official ), historically and traditionally known as Frisia (), named after the Frisians, is a Provinces of the Netherlands, province of the Netherlands located in the country's northern part. It is situated west of Groningen (p ...

and the Westerkwartier area. The unprotected name Frisian clove cheese (, or simply '' Nagelkaas'') is commonly used for other Dutch cheeses which are similar to Kanternagelkaas.

History

Due to the cold climate of the northern regions, dairy farming in the Netherlands originally amassed in Friesland and the Westerkwartier. Trading of Kanterkaas was documented in 1386 in Leeuwarden, and continued throughout the fifteenth and sixteenth century. In 1532, records show Kanterkaas being exported to Germany and England. In 1725, a regulation law was passed to ensure no cheese was named Kanterkaas unless traditional spices were used in the production process – although this was later revoked. During the nineteenth century industrial revolution and a contemporary gain in popularity of Kanterkaas in England, cheese production in Friesland increased. It soon became the highest-produced cheese in the area. In 1890, milk and cheese production and processing began industrially in Friesland factories. Today, Friesland and Westkwartier continue to be the only permitted producers of Kanterkaas in the Netherlands.

Production

Kanterkaas has a flat cylindrical shape. The edge between the side and the base is sharp, but rounded between the side and the top. Each cheese can weigh between to . The cheese is made in two fat content categories: 20+ and 40+. 20+ Kanterkaas contains a minimum of 20% and a maximum of 25% of fat in the dry matter. Twelve days after production, it must have a humidity content of not more than 48.5%. 40+ Kanterkaas has a fat content of 40–44% in the dry matter. Twelve days after production, it must have a humidity content of not more than 41.5%. The rind of Kanterkaas and Kanternagelkaas may be 'natural' or treated with a colorless or yellow coating material. In addition to these a red coating material may be used for Kanterkomijnekaas.The preceding sentences contain content from the

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and may be reused for commercial or non-commercial purposes provided the following attribution is present: ''© European Union, http://eur-lex.europa.eu/, 1998–2014''.

Taste

The taste of the cheese changes noticeably as it ages. Plain kanterkaas has a pleasant and sharp to strong flavor. Kanterkomijnekaas is fragrant, flavored, pleasant and mild to strong. Kanternagelkaas tastes fragrant, flavored, pleasant and sharp to strong.

References

{{Dutch cheeses Cow's-milk cheeses Dutch cheeses Dutch products with protected designation of origin Cheeses with designation of origin protected in the European Union Culture of Friesland Cuisine of Groningen (province) Westerkwartier