Kanternagelkaas Cheese

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About Kanternagelkaas Cheese

Kanternagelkaas is a variant of Kanterkaas that includes cloves for additional flavor. It shares the same shape and texture as Kanterkaas, with a firm to hard consistency. The cheese has a fragrant, spiced, and sharp to strong taste, which intensifies with aging. Its color is uniform yellow-green, sometimes darker around the cloves, which are evenly distributed throughout. The rind is smooth, impervious, and may be natural or coated in colorless or yellow material. The cheese is made using pasteurized milk, with the cloves and salt added during production. It is 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 Fragrant, spiced, sharp to strong (varies with age)
Colors Yellow-green (darker around cloves)
Forms Flat cylindrical wheels (3-8.5 kg)
Age Minimum 4 weeks
Rennet Type Animal
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