Author Topic: I cut my Leiden today.  (Read 4464 times)

Offline Schnecken Slayer

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  • Location: Newcastle, Australia
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Re: I cut my Leiden today.
« Reply #15 on: February 03, 2013, 01:50:48 PM »
That does look good.
Maybe the extra rennet in the second one held a bit more moisture in the curds.
There is something in the cumin seeds that make the cheese a bit drier.
One day I will add something here...

Offline tnbquilt

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Re: I cut my Leiden today.
« Reply #16 on: February 03, 2013, 05:29:41 PM »
Looks pretty good to me, Tammy. As moral support, here's a sample I took today.


Yours appears to be moist with a good texture. Yours is a year old? Mine is 7 weeks old, so I bet the texture of my 1st one will get better over time. My recipe says 8 weeks to 6 months, and I read where somebody was saying that they like theirs about 5 weeks old, so I thought that I would try mine.

Most of my flavor was the cumin, so I'm going to let it age another month and then taste it again. It did have cheese flavor to it, just more cumin than cheese.

Offline Boofer

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Re: I cut my Leiden today.
« Reply #17 on: February 04, 2013, 07:05:06 AM »
How much cumin seed did you add to what starting volume of milk? Were the seeds moist when you mixed them in?

Let's ferment something!
Bread, beer, wine,'s all good.