The creation of a semi-hard cheese with a smooth, creamy texture and mild, nutty flavor is a time-honored tradition. It involves carefully controlling milk composition, temperature, and time during the cheesemaking process. The procedure requires specific cultures, precise heating, and a washing process to achieve the desired characteristics.
This type of cheese offers nutritional value, providing protein and calcium. Its history dates back centuries in the Netherlands, where it remains a significant part of the culinary landscape. Its production supports local economies and contributes to cultural heritage.
