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  • Made from pasteurized cow's milk

  • Country of origin: Netherlands

  • Region: Friesland, Westerkwartier

  • Type: hard, artisan

  • Fat content: 20-44%

  • Texture: firm and open

  • Rind: natural

  • Colour: yellow

  • Flavour: spicy, strong, tangy

  • Aroma: aromatic, pleasant

  • Synonyms: Friese nagelkaas, nagelkaas, Kanter Cheese, Frisian clove cheese, Friese kaas, Kanterkomijnekaas , Kanternagelkaas

Kanterkaas (also known as Friesian) is a PDO-awarded Dutch cheese traditionally made only in the province of Friesland and Westerkwartier. Dutch cheeses similar to Kanterkaas but without the PDO label are known as Friese nagelkaas or simply nagelkaas. Kanter is the Dutch word for 'edge', referring to the angular shape of the cheese, with a sharp transition from the side to the bottom of the cheese.

Kanterkaas is available in two varieties: Kanterkomijnekaas, flavoured with cumin, and Kanternagelkaas, laced with cumin and cloves. It is a hard cheese made with two types of fats: 20+ (20-25%) and 40+ (40-44%). The colour of the rind is natural or may be treated with a colourless, yellow-coloured, or red-coloured cheese rind coating agent.

The flavour of Kanterkaas changes as it ages. Plain Kanterkaas is nice and spicy to tangy, depending on age. Kanterkomijnekaas tastes fragrant, spicy, pleasant and mild to intense.

Kanternagelkaas flavour varies from fragrant, spicy, warm and spicy to tangy. The pate of the cheese is firm to hard. The colour of Kanter cheese is evenly ivory or yellow to yellow-green. It has a closed body, but some holes may exist. The cloves and cumin are evenly spread throughout the pate.

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