Frisian old nail cheese | Frisian crumble cheese

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From 5,25 per 250 gram

Frisian nail cheese is a specialty from the north of the Netherlands. When making the cheese, fresh cumin and cloves are added, a perfect combination. This cheese has matured for more than 2 years and therefore has a beautiful crumbly structure, a perfect old cheese with a taste explosion in every bite.


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Frisian clove cheese owes its name to the province where the cheese has been made for generations, as well as the cloves that are used in the cheese.

What is Frisian nail cheese?

Frisian nail cheese is a traditional Dutch cheese made from cow’s milk. The cheese is a 40+ cheese, which means that the cheese consists of 24% fat. It is a real farmhouse cheese because only raw milk is used for the preparation of nail cheese.

Raw milk not boiled before making cheese. A lot of flavor and character is lost in the pasteurization process. Because this cheese has been naturally matured for 15 months, it is bursting with flavour! It is an artisanal method of preparation and a traditional maturing process. This ensures a characteristic taste that can only be produced by our Frisian farmers.

Frisian nail cheese is made with passion and pride, and you can taste it!

Cloves and Cumin

This type of cheese owes its special taste to the addition of cloves and cumin . The cheese originated in the time of the VOC, when Dutch ships sailed all over the world and returned with ingredients unique to the Netherlands. Cloves were one of them.
Adding this to the already delicious cumin cheese created this delicious nail cheese. The preserving effect of cloves ensures that the cheese also has a very long shelf life.

Bitterballs of nail cheese

In a saucepan you can melt some butter and stir in flour. Now you can slowly stir in 3 decilitres of water. Crumble a stock tablet on top and keep stirring.
Then stir in the grated clove cheese and let it melt over medium heat. Then let the sauce cool and set in the fridge.

Beat some eggs in a deep plate and roll the cheese mixture into balls until it is used up. Immediately afterwards roll the balls in the breadcrumbs.

Step 3 is to dip the bitterballen into the beaten egg mixture and then roll it again in the breadcrumbs.
To further stiffen, the bitterballen have to go back in the fridge for another hour.
After this you can fry them at 180 degrees Celsius.


Additional information

Weight0,25 kg

cow's milk, Raw milk




Mild, Spicy








cow's milk


Yes< 0.1gr per 100gr

Vegetarisch of vegan




Verkrijgbaar in deze vorm

A whole lot


unrefrigerated, Worldwide


250g, 500g, 1kg, 4 kg (Half cheese), 8kg (Whole cheese)


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