The Boerenkaas STG is a hard or semi-hard farm cheese made with raw cow's, goat's, sheep's or buffalo's milk.
The tradition territory of Boerenkaas TSG cover about the whole area of the Netherlands.
The origins of Boerenkaas STG lies within the Dutch dairy farm tradition, being the place chosen for the processing of milk up until the end of the 19th century, when the industrial production was launched in 1874. However, to maintain the typical flavour of the cheese, the artisanal transformation of raw milk is still practiced in the farms today. The law of 1982 on dairy products permits the transformation of cow's milk as well as sheep's, goat's and buffalo's milk and to produce cheese with a lower fat content.
Boerenkaas STG has a different form, flavour and texture depending on the type of milk used and the specific ingredients that can be added (cumin, other seeds, herbs and spices). The cheeses have a specific name depending on the composition. The Goudse, the Leidse and Edammer Boerenkaas STG are made from cow's milk. The former has a cylindrical form with rounded trim, yellow-white rind, a firm to soft texture and regular holes. The second has nearly the same shape but with angular trim and red-brown colored rind. The last has a spherical or loaf form and yellow-white rind, both with a firm to hard consistency, small and uniform holes. The Boerenkaas STG, made from goat's, buffalo's or sheep's milk, has in most cases a white rind, a firm to soft and supple texture, and regular holes.
Boerenkaas STG should be stored in a food container or in its wrapper in a cool place or in the less cold compartment of the refrigerator. Ideal eaten alone accompanied by a slice of good bread, or as a filling for dainty sandwiches, it can also be used in the preparation of many recipes, from original desserts to cheese based dishes.
PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 2007
368 kcal per 100 gr.
32.5 gr. per 100 gr.
30 - 48 %
25.5 gr. per 100 gr.
20 gr. per 100 gr.
719 mg. ( – 11% )*
*(the difference from the average value)
5,7 - Individual visits per month (average)
63 - All individual visits
26 09 2017 - Date of publication of this article