Geitost Cheese vs Kanterkaas Cheese

Q: Is Geitost Cheese the same as Kanterkaas Cheese?

No. Geitost Cheese and Kanterkaas Cheese are distinct cheeses from Norway and Netherlands respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Geitost Cheese for Kanterkaas Cheese?

In most recipes you can swap Geitost Cheese for Kanterkaas Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Geitost Cheese or Kanterkaas Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Geitost Cheese is a semi-hard, whey cow and goat-milk cheese from Norway, while Kanterkaas Cheese is firm to hard and made from cow milk, originating in Netherlands.

What Is Geitost Cheese?

Geitost, also known as Gjetost, Mysost, or Fløtemysost, is a traditional Norwegian cheese made from a blend of cow's and goat's milk. This semi-hard cheese is unique for its production process, which involves caramelizing the milk sugars, giving it a distinct brown color. The flavor is predominantly sweet, with a burnt caramel taste that sets it apart from other cheeses. It has a natural rind and an aroma reminiscent of caramel, making it a popular choice for those who enjoy sweet flavors in their cheese. Often used in breakfast dishes, it can be sliced thinly and served on bread or crackers. Geitost is an iconic part of Norwegian cuisine and is enjoyed by cheese enthusiasts around the world.

What Is Kanterkaas Cheese?

Kanterkaas is a traditional hard cheese from Friesland and the Westerkwartier in the Netherlands. It has a flat cylindrical shape with a sharp edge where the side meets the base and a rounded edge on top. The cheese comes in two fat content categories: 20+ (20-25% fat in dry matter) and 40+ (40-44% fat in dry matter). It has a firm to hard texture, making it suitable for grating over time. The flavor is pleasant and ranges from sharp to strong, depending on its age. Its color varies from ivory to yellow or greenish-yellow, with a close texture and limited eye formation. The rind is smooth, impervious, and can be natural or coated in colorless or yellow material. It is made using pasteurized milk, calf or cattle rennet, and ripened for at least four weeks.

What's the Difference Between Geitost Cheese and Kanterkaas Cheese?

Origin: Geitost Cheese (Norway), Kanterkaas Cheese (Netherlands)
Milk type: Geitost Cheese (cow's and goat's milk), Kanterkaas Cheese (Cow)
Texture: Geitost Cheese (semi-hard, whey), Kanterkaas Cheese (Firm to hard)
Rind: Geitost Cheese (natural), Kanterkaas Cheese (Natural or coated (colorless/yellow))
Taste: Geitost Cheese (burnt caramel, sweet), Kanterkaas Cheese (Pleasant, sharp to strong (varies with age))

Side-by-Side Comparison

	Geitost Cheese	Kanterkaas Cheese
Country of Origin	Norway	Netherlands
Specific Origin	—	Friesland And Westerkwartier
Milk Type	Cow's and goat's milk	Cow
Milk Treatment	—	Pasteurized
Texture	Semi-hard, whey	Firm to hard
Rind	Natural	Natural or coated (colorless/yellow)
Aging	—	Minimum 4 weeks
Taste	Burnt caramel, sweet	Pleasant, sharp to strong (varies with age)

Taste Comparison: Does Geitost Cheese Taste Like Kanterkaas Cheese?

Geitost Cheese reads as burnt caramel, sweet, while Kanterkaas Cheese brings pleasant, sharp to strong (varies with age) character. On the nose, Geitost Cheese offers caramel, contrasted with Kanterkaas Cheese's aromatic, pleasant.

Can You Substitute Geitost Cheese for Kanterkaas Cheese?

Geitost Cheese can stand in for Kanterkaas Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, whey bite and body where the recipe calls for firm to hard. Flavor-wise, Geitost Cheese reads as burnt caramel, sweet while Kanterkaas Cheese brings pleasant, sharp to strong (varies with age) notes.

Which Is Better, Geitost Cheese or Kanterkaas Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, whey cheese, go with Geitost Cheese. For a firm to hard profile, Kanterkaas Cheese is the better fit. Flavor-wise, Geitost Cheese suits recipes that want burnt caramel, sweet notes, while Kanterkaas Cheese fits dishes calling for pleasant, sharp to strong (varies with age).

Which is your favorite?

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Frequently Asked Questions

Is Geitost Cheese the same as Kanterkaas Cheese?

No, they're distinct cheeses. Geitost Cheese originates in Norway, while Kanterkaas Cheese comes from Netherlands. Geitost Cheese is made from cow and goat milk; Kanterkaas Cheese uses cow.

Is Geitost Cheese similar to Kanterkaas Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Geitost Cheese for Kanterkaas Cheese?

You can, but expect a shift in richness and milk character.

Does Geitost Cheese taste like Kanterkaas Cheese?

Geitost Cheese reads as burnt caramel, sweet, while Kanterkaas Cheese is pleasant, sharp to strong (varies with age). Aromas also diverge. Geitost Cheese leans caramel, and Kanterkaas Cheese is closer to aromatic, pleasant.

What is Geitost Cheese made of?

Geitost Cheese is made from cow and goat milk. It originates in Norway.

What is Kanterkaas Cheese made of?

Kanterkaas Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged minimum 4 weeks. It originates in Netherlands.

Which should I choose, Geitost Cheese or Kanterkaas Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Geitost Cheese is semi-hard, whey, while Kanterkaas Cheese is firm to hard.