Kanterkaas Cheese

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About 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.

Key Facts

Country of Origin Netherlands
Specific Origin Friesland and Westerkwartier
Protection PDO (1999)
Milk Type Cow
Milk Treatment Pasteurized
Fat Content 20-25% (20+) or 40-44% (40+)
Moisture Content ≤48.5% (20+), ≤41.5% (40+)
Rind Natural or coated (colorless/yellow)
Texture Firm to hard
Flavor Pleasant, sharp to strong (varies with age)
Aroma Aromatic, pleasant
Colors Ivory, yellow, or greenish-yellow
Forms Flat cylindrical wheels (3-8.5 kg)
Age Minimum 4 weeks
Rennet Type Animal

Alternative Names for Kanterkaas

Friese nagelkaas, nagelkaas, Kanter Cheese, Frisian clove cheese, Friese kaas, Kanterkomijnekaas , Kanternagelkaas

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