Graskaas is a cheese created from the first milkings after cows have spent the winter inside and are led to pasture.

This milk is rich and makes a mild-flavored and creamy cheese; cheese prepared from milk produced by indoor cows is known as hooikaas, or “hay cheese.” Meikaas, or “May cheese,” is identical to graskaas but is aged for a shorter period of time.

Graskaas is usually available in early summer, but due to an unusually warm spring in 1596, graskaas was available in the Delft market on March 28.


Cheese is a dairy product made from milk that comes in a variety of tastes, textures, and shapes thanks to the coagulation of the milk protein casein.

It is made up of proteins and lipids derived from milk, often that of cows, buffalo, goats, or sheep.

During the manufacturing process, the milk is frequently acidified and enzymes such as rennet or bacterial enzymes with comparable activity are added to cause the casein to coagulate.

After that, the solid curds are separated from the liquid whey and pressed into finished cheese.

Aromatic molds can be found on the rind, the outer layer, or throughout the cheese.

Most cheeses melt when heated to cooking temperature.