Kanternagelkaas 
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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