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243:. Hot water is then added (twice for cow's milk, with the curd first heated to 33 degrees and a quarter of an hour later to 36 degrees), and goat's milk, usually heated to 36 degrees at once. After half an hour of very slow stirring, the curd is poured into the moulds and, after a quarter of an hour of rest, the veins are well pressed. The cheese is left to rest and turned over to drain off any excess liquid.
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The fresh cheese is then removed from the mould, turned upside down and marked with a mark, pressed and turned over several times. After pressing, the cheese is sprinkled with salt and immersed in brine for between 1 and 6 days, depending on the weight of the cheese. Finally, the cheeses are left to
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mature in the curing room, where they are turned over several times until they reach the desired degree of ripeness.
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is added. After about half an hour, the curd is cut into fine grains (as large as a pea), removing part of the
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may be sold as
Boerenkaas; cheese carrying the mark 'KB' is certified to be of Dutch origin.
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Any cheese produced within the
European Union according to the regulations laid down by the
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329:. European Commission: Agriculture and Rural Development: DOOR. Archived 6 January 2023.
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341:(in Dutch). Stichting Kwaliteitszorg Boerenkaas. Accessed January 2023.
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266:(in Dutch). Stichting Kwaliteitszorg Boerenkaas. Accessed July 2018.
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The principal varieties are: Goudse
Boerenkaas, from the area of
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Traditional
Speciality Guaranteed products from the Netherlands
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314:. Siena, Italy: Fondazione Qualivita. Archived 5 March 2024.
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159:The name 'Boerenkaas' has been protected as a
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284:"Commission Regulation (EC) No 977/2009"
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288:Official Journal of the European Union
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327:Denomination Information: Boerenkaas
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161:Traditional Speciality Guaranteed
145:Traditional Speciality Guaranteed
143:The name has been protected as a
113:The making of Boerenkaas in 1943
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202:Boerenkaas van schapenmelk
212:Boerenkaas van buffelmelk
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192:Boerenkaas van geitenmelk
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189:. Other variants include
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52:, buffalo, goats or sheep
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97:Related media on Commons
290:(L274/19). 2009-10-20.
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479:Dutch cheese markets
231:has been heated to
172:European Commission
510:Cow's-milk cheeses
229:unpasteurised milk
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36:Country of origin
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339:Wat betekent KB?
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227:After the fresh
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308:Boerenkaas TSG
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165:European Union
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131:farmers cheese
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505:Dutch cheeses
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81:Certification
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207:sheep's milk
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167:since 2007.
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151:since 2007.
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138:Dutch cheese
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16:Dutch cheese
264:Introductie
197:goat's milk
155:Regulations
57:Pasteurised
40:Netherlands
499:Categories
484:Frau Antje
443:Maaslander
428:Leerdammer
423:Kanterkaas
398:Boerenkaas
251:References
233:29 °C
223:Production
118:Boerenkaas
22:Boerenkaas
438:Limburger
219:'s milk.
68:semi-hard
472:See also
463:Vlaskaas
418:Graskaas
393:Beemster
312:Qualigeo
458:Roomano
453:Parrano
448:Maasdam
217:buffalo
163:by the
147:by the
136:) is a
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65:Texture
433:Leyden
237:rennet
187:Leiden
76:1–2 kg
73:Weight
413:Gouda
386:Types
215:from
205:from
195:from
179:Gouda
403:Edam
241:whey
209:and
183:Edam
122:lit.
50:cows
85:TSG
501::
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271:^
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60:no
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357:v
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120:(
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