Bergartsblokker

Bergartsblokker, also known as Bergartsblok, is a traditional Dutch cheese that originated in the province of Friesland. It is a semi-hard cheese made from cow's milk, typically from Friesian cows. The cheese is known for its distinctive flavor, which is often described as slightly salty and nutty, with a creamy texture.

The production process of Bergartsblokker involves the curdling of milk with rennet, followed by the draining and pressing of the curds to form the cheese. The cheese is then aged for a minimum of 6 months, during which it develops its characteristic flavor and texture. The aging process can continue for up to 12 months or more, resulting in a cheese with a stronger flavor and firmer texture.

Bergartsblokker is typically sold in cylindrical shapes, with a natural rind that is often slightly reddened due to the presence of annatto, a natural food coloring derived from the seeds of the achiote tree. The cheese is often served at room temperature, sliced thinly, and accompanied by fruits, nuts, or crackers.

The cheese is named after the village of Bergum, located in the municipality of Berg en Dal, where it is produced. Bergartsblokker is a protected designation of origin (PDO) cheese, meaning that it can only be produced in the designated region and must meet specific quality standards. It is a popular cheese in the Netherlands and is also exported to other countries.