Kanterkaas Cheese vs Robiola di Roccaverano Cheese
Kanterkaas Cheese is a firm to hard cow-milk cheese from Netherlands, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato) and made from goat milk, originating in Italy.
What Is Kanterkaas Cheese?
Kanterkaas is a Dutch cow's milk cheese from Friesland and the Westerkwartier, protected by a PDO since 2000. It comes plain, with cumin as Kanterkomijnekaas, or with cumin and cloves as Kanternagelkaas, and tastes sharp to strong.
What Is Robiola di Roccaverano Cheese?
Roccaverano, long called Robiola di Roccaverano, is a protected goat cheese from Piedmont, named after the village of Roccaverano in the Langa Astigiana. Since 2023 it must be made entirely from raw goat's milk, and it is eaten young or after a short ripening.
What's the Difference Between Kanterkaas Cheese and Robiola di Roccaverano Cheese?
- Origin: Kanterkaas Cheese (Netherlands), Robiola di Roccaverano Cheese (Italy)
- Milk type: Kanterkaas Cheese (Cow), Robiola di Roccaverano Cheese (goat)
- Milk treatment: Kanterkaas Cheese (Pasteurized), Robiola di Roccaverano Cheese (raw)
- Texture: Kanterkaas Cheese (Firm to hard), Robiola di Roccaverano Cheese (Soft, rubbery, soluble; Crumbly (for affinato))
- Rind: Kanterkaas Cheese (Natural or coated (colorless/yellow)), Robiola di Roccaverano Cheese (Thin with molds (for affinato))
- Aging: Kanterkaas Cheese (Minimum 4 weeks), Robiola di Roccaverano Cheese (Fresco: 4-10 days; Affinato: After 11 days)
- Taste: Kanterkaas Cheese (Pleasant, sharp to strong (varies with age)), Robiola di Roccaverano Cheese (Acidic, savory)
Side-by-Side Comparison
| Kanterkaas Cheese | Robiola di Roccaverano Cheese | |
|---|---|---|
| Country of Origin | Netherlands | Italy |
| Specific Origin | Friesland And Westerkwartier | Province Of Asti And Alessandria, Piedmont |
| Milk Type | Cow | Goat |
| Milk Treatment | Pasteurized | Raw |
| Texture | Firm to hard | Soft, rubbery, soluble; Crumbly (for affinato) |
| Rind | Natural or coated (colorless/yellow) | Thin with molds (for affinato) |
| Aging | Minimum 4 weeks | Fresco: 4-10 days; Affinato: After 11 days |
| Taste | Pleasant, sharp to strong (varies with age) | Acidic, savory |
Taste Comparison: Does Kanterkaas Cheese Taste Like Robiola di Roccaverano Cheese?
Kanterkaas Cheese reads as pleasant, sharp to strong (varies with age), while Robiola di Roccaverano Cheese brings acidic, savory character. On the nose, Kanterkaas Cheese offers aromatic, pleasant, contrasted with Robiola di Roccaverano Cheese's fine and delicate; intense and pungent. More specifically, Kanterkaas Cheese shows plain sharp to strong; kanterkomijnekaas fragrant and mild to strong; kanternagelkaas fragrant and sharp to strong, while Robiola di Roccaverano Cheese leans toward acidic; fine and delicate. Aging plays into this as well. Kanterkaas Cheese at minimum 4 weeks develops a different profile than Robiola di Roccaverano Cheese at fresco: 4-10 days; affinato: after 11 days.
Can You Substitute Kanterkaas Cheese for Robiola di Roccaverano Cheese?
Kanterkaas Cheese can stand in for Robiola di Roccaverano Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm to hard bite and body where the recipe calls for soft, rubbery, soluble; crumbly (for affinato). Flavor-wise, Kanterkaas Cheese reads as pleasant, sharp to strong (varies with age) while Robiola di Roccaverano Cheese brings acidic, savory notes.
Which Is Better, Kanterkaas Cheese or Robiola di Roccaverano Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm to hard cheese, go with Kanterkaas Cheese. For a soft, rubbery, soluble; crumbly (for affinato) profile, Robiola di Roccaverano Cheese is the better fit. Flavor-wise, Kanterkaas Cheese suits recipes that want pleasant, sharp to strong (varies with age) notes, while Robiola di Roccaverano Cheese fits dishes calling for acidic, savory.
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Frequently Asked Questions
Is Kanterkaas Cheese the same as Robiola di Roccaverano Cheese?
No, they're distinct cheeses. Kanterkaas Cheese originates in Netherlands, while Robiola di Roccaverano Cheese comes from Italy. Kanterkaas Cheese is made from cow milk; Robiola di Roccaverano Cheese uses goat. Aging also differs: Kanterkaas Cheese is typically aged minimum 4 weeks, Robiola di Roccaverano Cheese fresco: 4-10 days; affinato: after 11 days.
Is Kanterkaas Cheese similar to Robiola di Roccaverano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Kanterkaas Cheese for Robiola di Roccaverano Cheese?
You can, but expect a shift in richness and milk character.
Does Kanterkaas Cheese taste like Robiola di Roccaverano Cheese?
Kanterkaas Cheese reads as pleasant, sharp to strong (varies with age), while Robiola di Roccaverano Cheese is acidic, savory. Aromas also diverge. Kanterkaas Cheese leans aromatic, pleasant, and Robiola di Roccaverano Cheese is closer to fine and delicate; intense and pungent.
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.
What is Robiola di Roccaverano Cheese made of?
Robiola di Roccaverano Cheese is made from goat milk (raw). It's typically aged fresco: 4-10 days; affinato: after 11 days. It originates in Italy.
Which should I choose, Kanterkaas Cheese or Robiola di Roccaverano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Kanterkaas Cheese is firm to hard, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato).