‘Meikaas’ is known for being the first fresh cheese after the winter season. After the winter the cows are able to go outside again and eat fresh spring grass. During the 40’s it was a very popular cheese, and available everywhere. You can find ‘Meikaas’ in almost all the cheese stores in or near Amsterdam. Traditionally eaten with rye and butter, however I love to add radishes & cress for some spice.
‘Meikaas’, Rye Toast & Radishes
- Baking pan
- 2 slices Rye Bread
- 2 tbsp Butter
- 100 gram Meikaas or use halloumi
- 30 gram Radishes
- Bunch of Cress
- Cut the meikaas in ½ cm slices and grill on a high heat till brown.
- Spread some butter on the rye bread and toast it till crispy.
- Cut the radishes in slices and cut off some cress.
- If bread is toasted and the cheese is brown; you can start plating. Serve directly!