{{Short description|Dutch cow's milk cheese}} {{Infobox cheese | name = Kanterkaas, kanterkomijnekaas, kanternagelkaas | image = 250px | othernames = | country = Netherlands | region = Friesland, Westerkwartier | town = | source = Cows | pasteurised = Yes | texture = Hard | fat = 20+: 20–25%<br />40+: 40–44% | protein = | dimensions = | weight = {{convert|3|kg|abbr=on}} to {{convert|8.5|kg|abbr=on}} | aging = | certification = PDO 2000 }}
'''Kanterkaas''' is a Dutch yellow cheese made from cow's milk. Apart from the plain variety, there is '''Kanterkomijnekaas''' which is flavored with cumin and '''Kanternagelkaas''' flavored with both cumin and cloves. {{lang|nl|Kanter}} is Dutch for 'edge' and refers to the sharp angle at the point where the side of the cheese wheel meets the base.<ref name=ojec1999 /> It was granted a Protected Designation of Origin by the European Union in 2000<ref name=ojec2000 /> and may only be produced in the province of Friesland and the Westerkwartier area.<ref name=ojec1999 /> The unprotected name '''Frisian clove cheese''' ({{langx|nl|Friese nagelkaas}}, or simply ''Nagelkaas'') is commonly used for other Dutch cheeses which are similar to Kanternagelkaas.
== History == Due to the cold climate of the northern regions, dairy farming in the Netherlands originally amassed in Friesland and the Westerkwartier.<ref>{{Citation |last1=Hayaloglu |first1=A.A. |title=Cheese {{!}} Cheese with Added Herbs, Spices and Condiments |date=2011 |url=http://dx.doi.org/10.1016/b978-0-12-374407-4.00507-0 |encyclopedia=Encyclopedia of Dairy Sciences |pages=783–789 |access-date=2023-03-05 |publisher=Elsevier |last2=Farkye |first2=N.Y.|doi=10.1016/b978-0-12-374407-4.00507-0 |isbn=9780123744074 |url-access=subscription }}</ref> Trading of Kanterkaas was documented in 1386 in Leeuwarden, and continued throughout the fifteenth and sixteenth century.<ref name=":0">{{Cite web |last=Cookipedia.co.uk |title=Kanterkaas; Kanternagelkaas; Kanterkomijnekaas |url=https://www.cookipedia.co.uk/recipes_wiki/Kanterkaas_;_Kanternagelkaas_;_Kanterkomijnekaas |access-date=2023-03-05 |website=Cookipedia.co.uk |language=en}}</ref> In 1532, records show Kanterkaas being exported to Germany and England.<ref>{{Cite web |title=Kanterkaas; Kanternagelkaas; Kanterkomijnekaas PDO :: Qualigeo |url=https://www.qualigeo.eu/en/product/kanterkaas-kanternagelkaas-kanterkomijnekaas-pdo// |access-date=2023-03-05 |website=Qualigeo :: Banca dati europea dei prodotti DOP IGP STG |language=en-US}}</ref>
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.<ref name=":0" /> Today, Friesland and Westkwartier continue to be the only permitted producers of Kanterkaas in the Netherlands.<ref>{{Cite web |last=godminster_admin |date=2018-10-02 |title=World tour of cheese |url=https://www.godminster.com/blog/world-tour-of-cheese/ |access-date=2023-03-05 |website=Godminster |language=en-GB}}</ref>
== Production == 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 {{convert|3|kg|abbr=on}} to {{convert|8.5|kg|abbr=on}}.
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.<ref name=ojec1999 /><ref>The preceding sentences contain content from the European Commission and may be reused for commercial or non-commercial purposes provided the following attribution is present: ''© European Union, http://eur-lex.europa.eu/, 1998–2014''.</ref>
== Taste == 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.<ref name=ojec1999 />
== References == {{portal|Food}} <references>
<ref name=ojec2000>{{cite journal |title=Commission Regulation (EC) No 1903/2000 |url=http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=369 |journal=Official Journal of the European Communities |volume=43 |pages=L 228/55–56 |publisher=European Commission |date=8 September 2000 |accessdate=12 March 2014}}</ref> <ref name=ojec1999>{{cite journal |title=Publication of an application for registration pursuant to Article 6(2) of Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin |url=http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=369 |journal=Official Journal of the European Communities |volume=42 |pages=C 378/2–4 |publisher=European Commission |date=30 December 1999 |accessdate=12 March 2014}}</ref>
</references>
{{Dutch cheeses}}
Category:Cow's-milk cheeses Category:Dutch cheeses Category:Dutch products with protected designation of origin Category:Cheeses with designation of origin protected in the European Union Category:Culture of Friesland Category:Cuisine of Groningen (province) Category:Westerkwartier