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Also called meikaas, weidekaas.
In the Netherlands, grass cheese is in season May to June, at its best in May and June. November is outside the Dutch season for grass cheese.
Graskaas is made from the first milkings after the cows go out to grass in spring, usually in April. It is sold young, from May into early summer, and tastes of the new grass.
A soft, pale, slightly yellow young cheese sold for a few weeks only. Ask the dairy farm when theirs is ready.
Protein, calcium, phosphorus, vitamin B12 and vitamin K2 (from the bacterial ripening); cheese from spring grass milk has more beta-carotene and omega-3 in its fat, which is why it is yellower.
To get the most: Eat it young, as it is sold; nothing to optimise. The yellow colour is the beta-carotene of fresh grass.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Eat it young, on bread, within a few weeks of buying.
7 producers in The Field Guide sell grass cheese, according to their own website or shop list, each checked against our inclusion criteria and listed by province. Another 96 producers passed our bar for this food group; we have not yet recorded what each of them grows, so ask them or search the map.
Open on the map →Dates read on 2026-10-11. If a window on this page is wrong, tell us with a source.
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A free list of what’s in season this month, then one slow email a month with seasonal tips and goodies.