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Kanterkaas, Kanternagelkaas, Kanterkomijnekaas
Name of Group of Producers Inspection Body

Zuivelcoöperatie De Zeven Provinciën UA

Blankenstein 104
7943 PE Meppel

C.O.K.Z. (Centraal Orgaan Kwaliteitsaangelegenheden in de Zuivel)Postbus 250, 3830 AG LEUSDEN
Tel: ..3133 - 496 56 96
Fax: ..3133 - 496 56 66
info@cokz.nl
Date of Publication: 30.12.99 Date of Registration: 08.09.00
Kanterkaas is a hard cheese flavoured or not with cloves and/or caraway.
It has a flat cylindrical shape, the side forming a sharp edge with the flat base and a rounded edge with the flat top. Each cheese weighs between 3 and 8,5 kg.
Kanterkaas 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 ranging between 40 and 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 colourless or yellow coating material.
The rind of Kanterkomijnekaas may be ‘natural’ or treated with a colourless, yellow or red coating material.
Specific characteristics are as follows:
- flavour:
Kanterkaas: pleasant and sharp to strong, depending on age; Kanternagelkaas (Kanterkaas with cloves): fragrant, flavoured, pleasant and sharp to strong, depending on age; Kanterkomijnekaas (Kanterkaas with caraway): fragrant, flavoured, pleasant and mild to strong, depending on age. It may be eaten within a period of four weeks to more than a year of manufacture.
- cross-section: close texture with limited eye formation. The coloration of Kanterkaas is a uniform ivory or yellow to greenish yellow; Kanternagelkaas is a uniform yellow-green, sometimes darker around the cloves; the coloration of Kanterkomijnekaas is a uniform ivory or yellow 
to greenish yellow. The cloves and caraway are evenly distributed in the cheese.
- rind: the rind of the cheese is impervious and smooth and free of mould growth.
- consistency: firm to hard, easy to cut and after some time highly suitable for grating.
Geographical area: Friesland and Westerkwartier.
According to documentary sources dating back to the Romans, stock rearing in the Netherlands was concentrated in the North, namely in Friesland and in the adjoining eastern pasturelands, the 
Westerkwartier. 
Manufacturing methods have been refined over time as hygiene and technology have progressed.
The advances in the techniques employed have meant that capacity has increased and that production has moved from farm to factory.
The manufacturing methods employed can be summarised as follows:
- the milk is delivered at a temperature of about 4 °C and is heat-treated within a few hours;
- after standardisation, the milk is pasteurised at a temperature of about 72 °C for about 15 seconds;
- coagulation takes place at a temperature of about 30 °C with the help of call or cattle rennet;
- a mixed culture of starter bacteria suitable for Kanterkaas provides the desired acidification;
- the curd is washed to obtain the desired pH. After washing, caraway is added to Kanterkomijnekaas, and a very small quantity is sometimes also added to Kanternagelkaas:
- the curd is then ripened until the desired pH is obtained;
- in the case of Kanterkaas and Kanterkomijnekaas, the curd is subsequently milled, salted and filled into presses;
- in the case of Kanternagelkaas, the curd is cut into strips to which cloves and salt are added before it is milled and filled into presses;
- prolonged pressing to the desired shape and rind formation:
- the desired salt content is then obtained by immersing the cheese in brine;
- ripening takes at least four weeks at temperatures of not less than 12 °C.

 

Netherlands