Frisian nailcheese mature

Frisian nail cheese is firm, flat-round and has sharp corners on the side. The shape is therefore called kanterkaas. Because of the long ripening, the cheese becomes hard, dry and sour.

To flavour the cheese, Friesland used to use juice from certain green plants, such as parsley. The expression “green cheese” (griene tsiis) refers to this.

We cut the cheese fresh from the knife and it is vacuum packed.