19:(a Dutch term that translates as "grass cheese") is the cheese made from the first milkings after cows are led to pasture, having spent the winter indoors. This milk is rich and produces a mild-flavored and creamy cheese; Cheese made from milk produced by cows indoors is called
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is typically available in early summer, though an exceptionally mild spring in the year 1596 caused
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Miller, Laurel; Skinner, Thalassa; Ming Tsai (2012).
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103:Food Shopper's Guide to Holland
31:, but is ripened even shorter.
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27:, "May cheese", is similar to
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99:Koene, Ada Henne (2006).
138:. Verloren. p. 21.
132:Koppenol, Johan (1998).
39:to be available on the
287:Dutch cheese markets
43:market on 28 March.
107:. Eburon. p.
75:Cheese For Dummies
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53:List of cheeses
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216:Friesian Clove
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292:Frau Antje
251:Maaslander
236:Leerdammer
231:Kanterkaas
206:Boerenkaas
59:References
246:Limburger
307:Category
280:See also
271:Vlaskaas
226:Graskaas
201:Beemster
47:See also
37:graskaas
33:Graskaas
29:graskaas
21:hooikaas
17:Graskaas
266:Roomano
261:Parrano
256:Maasdam
25:Meikaas
241:Leyden
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221:Gouda
194:Types
41:Delft
211:Edam
140:ISBN
113:ISBN
80:ISBN
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