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Kanterkaas is a PDO awarded Dutch cheese traditionally made only in the province of Friesland and Westerkwartier. Dutch cheeses similar to Kanterkaas but without the PDO label are known as Friese nagelkaas or simply nagelkaas. Kanter is Dutch for 'edge' referring to the angular shape of the cheese, with a sharp transition from the side to the bottom of the cheese.

Kanterkaas is available in two varieties Kanterkomijnekaas, which is flavoured with cumin and Kanternagelkaas laced with cumin and cloves. It is hard cheese made in two types of fat, respectively: 20+ (20-25%) and 40+ (40-44%). The colour of the rind is natural or may be treated with a colorless or yellow-colored or red colored cheese rind coating agent.

The flavour of Kanterkaas changes immensely as it ages. Plain Kanterkaas is nice and spicy to tangy, depending on age. Kanterkomijnekaas tastes fragrant, spicy, pleasant and mild to strong.

Kanternagelkaas flavour varies from fragrant, spicy, warm and spicy to tangy. The pate of the cheese is firm to hard and over time very suitable for grating. The color of Kanter cheese is evenly ivory or yellow to yellow-green. It has a closed body, but some holes may exist. The cloves and cumin are evenly spread throughout the pate.

  • Made from pasteurized cow's milk
  • Country of origin: Holland and Netherlands
  • Region: Friesland, Westerkwartier
  • Type: hard, artisan
  • Fat content: 20-44%
  • Texture: firm and open
  • Rind: natural
  • Color: yellow
  • Flavor: spicy, strong, tangy
  • Aroma: aromatic, pleasant
  • Vegitarian: no
  • Synonyms: Kanternagelkaas , Kanterkomijnekaas , Friese kaas, Frisian clove cheese, Kanter Cheese, nagelkaas, Friese nagelkaas

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