Kanter is Dutch for 'edge' and refers to the sharp angle at the point where the side of the cheese wheel meets the base.

[1] It was granted a Protected Designation of Origin by the European Union in 2000[2] and may only be produced in the province of Friesland and the Westerkwartier area.

Due to the cold climate of the northern regions, dairy farming in the Netherlands originally amassed in Friesland and the Westerkwartier.

[5] In 1725, a regulation law was passed to ensure no cheese was named Kanterkaas unless traditional spices were used in the production process – although this was later revoked.

During the nineteenth century industrial revolution and a contemporary gain in popularity of Kanterkaas in England, cheese production in Friesland increased.