{{Short description|Dutch cheese}} '''Graskaas''' (a Dutch term that translates as "grass cheese") is the cheese made from the first milkings after cows are led to pasture, having spent the winter indoors. This milk is rich and produces a mild-flavored and creamy cheese; <ref name="miller">{{cite book|last1=Miller|first1=Laurel|last2=Skinner|first2=Thalassa|author3=Ming Tsai|title=Cheese For Dummies|url=https://books.google.com/books?id=tRdj4Slk2_QC&pg=PA210|year=2012|publisher=John Wiley & Sons|isbn=9781118099391|page=210}}</ref><ref>{{cite book|last=Koene|first=Ada Henne|title=Food Shopper's Guide to Holland|url=https://archive.org/details/foodshoppersguid0000koen|url-access=registration|year=2006|publisher=Eburon|isbn=9789059720923|page=[https://archive.org/details/foodshoppersguid0000koen/page/41 41]}}</ref> Cheese made from milk produced by cows indoors is called ''hooikaas'', "hay cheese". ''Meikaas'', "May cheese", is similar to ''graskaas'', but is ripened even shorter. ''Graskaas'' is typically available in early summer, though an exceptionally mild spring in the year 1596 caused ''graskaas'' to be available on the Delft market on 28 March.<ref>{{cite book|last=Koppenol|first=Johan|title=Leids heelal: het Loterijspel (1596) van Jan van Hout|url=https://books.google.com/books?id=puNrWYw4QhUC&pg=PA21|year=1998|publisher=Verloren|isbn=9789065500328|page=21}}</ref>
==See also== * List of cheeses
==References== {{Reflist}}
{{Dutch cheeses}}
Category:Dutch cheeses