[1] The milk may be from cows, goats, sheep or buffalo; at least half of it must be from the farm where the cheese is made.

[4] Any cheese produced within the European Union according to the regulations laid down by the European Commission may be sold as Boerenkaas; cheese carrying the mark 'KB' is certified to be of Dutch origin.

After about half an hour, the curd is cut into fine grains (as large as a pea), removing part of the whey.

The cheese is left to rest and turned over to drain off any excess liquid.

Finally, the cheeses are left to mature in the curing room, where they are turned over several times until they reach the desired degree of ripeness.