Kanterkaas

Due to the cold climate of the northern regions, dairy farming in the Netherlands originally amassed in Friesland and the Westerkwartier.[3] Trading of Kanterkaas was documented in 1386 in Leeuwarden, and continued throughout the fifteenth and sixteenth century.[4] In 1532, records show Kanterkaas being exported to Germany and England.[5]

In 1725, a regulation law was passed to ensure no cheese was named Kanterkaas unless traditional spices were used in the production process – although this was later revoked. During the nineteenth century industrial revolution and a contemporary gain in popularity of Kanterkaas in England, cheese production in Friesland increased. It soon became the highest-produced cheese in the area. In 1890, milk and cheese production and processing began industrially in Friesland factories.[4] Today, Friesland and Westkwartier continue to be the only permitted producers of Kanterkaas in the Netherlands.[6]

Kanterkaas has a flat cylindrical shape. The edge between the side and the base is sharp, but rounded between the side and the top. Each cheese can weigh between 3 kg (6.6 lb) to 8.5 kg (19 lb).

The cheese is made in two fat content categories: 20+ and 40+. 20+ Kanterkaas contains a minimum of 20% and a maximum of 25% of fat in the dry matter. Twelve days after production, it must have a humidity content of not more than 48.5%. 40+ Kanterkaas has a fat content of 40–44% in the dry matter. Twelve days after production, it must have a humidity content of not more than 41.5%. The rind of Kanterkaas and Kanternagelkaas may be 'natural' or treated with a colorless or yellow coating material. In addition to these a red coating material may be used for Kanterkomijnekaas.[1][7]

The taste of the cheese changes noticeably as it ages. Plain kanterkaas has a pleasant and sharp to strong flavor. Kanterkomijnekaas is fragrant, flavored, pleasant and mild to strong. Kanternagelkaas tastes fragrant, flavored, pleasant and sharp to strong.[1]