Kanterkaas

Kanterkaas is a traditional Dutch cheese made from cow's milk. It is a hard cheese, known for its distinct flavor and texture. The cheese is named after its rectangular shape, as 'kanter' in Dutch means 'edge' or 'corner'.

History

The production of Kanterkaas dates back to the 17th century, making it one of the oldest types of cheese in the Netherlands. It was originally produced in the province of Friesland, but its popularity soon spread across the country.

Production

Kanterkaas is made from pasteurized cow's milk. The milk is heated and rennet is added to coagulate the milk. The curd is then cut into small pieces, heated, and stirred. After this, the curd is placed in a rectangular mold, which gives the cheese its characteristic shape. The cheese is then aged for a minimum of four weeks, although some varieties are aged for up to a year.

Characteristics

Kanterkaas has a firm, smooth texture and a rich, slightly sweet flavor. The cheese is pale yellow in color, with a natural rind. It is typically sold in rectangular blocks. Kanterkaas is often used in cooking, as it melts well and adds a rich flavor to dishes. It is also commonly served on bread or crackers, or as part of a cheese platter.

Varieties

There are several varieties of Kanterkaas, including Kanterkomijnekaas, which is flavored with cumin, and Kanternagelkaas, which is flavored with cloves. These varieties are particularly popular in the Netherlands, where they are often served as part of a traditional Dutch breakfast or lunch.

See also

• List of Dutch cheeses
• Cheese making