Kanterkaas is a Dutch yellow cheese made from

cow Cattle (''Bos taurus'') are large, domesticated, cloven-hooved, herbivores. They are a prominent modern member of the subfamily Bovinae and the most widespread species of the genus ''Bos''. Adult females are referred to as cows and adult ma ...

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modula ...

. Apart from the plain variety, there is Kanterkomijnekaas which is flavored with cumin and Kanternagelkaas flavored with both cumin and cloves. ''Kanter'' is

Dutch Dutch commonly refers to: * Something of, from, or related to the Netherlands * Dutch people () * Dutch language () Dutch may also refer to: Places * Dutch, West Virginia, a community in the United States * Pennsylvania Dutch Country People E ...

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 by the

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in 2000 and may only be produced in the province of

Friesland Friesland (, ; official fry, Fryslân ), historically and traditionally known as Frisia, is a province of the Netherlands located in the country's northern part. It is situated west of Groningen, northwest of Drenthe and Overijssel, north of ...

and the Westerkwartier area. The unprotected name Frisian clove cheese ( nl, Friese nagelkaas, 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 Culture of Groningen (province) Westerkwartier