Thanks for the cheeses! :-)
Leiden (or Leyden) is a cheese originating from Holland. It's like a gouda in shape and texture and very often cumin seeds are added to the curds. The cumin taste is strong and people either hate it or love it. It's very common here in Scandinavia and of course in Holland. It goes very well with ice cold beer(s) and a dark homemade (Danish type) rye bread made on sour dough and malt.
It's a very easy cheese to make (hope it turns out well) and you don't have to stir for hours... The curds are washed in warm water twice at different temperatures. The only thing that is important to remember is to have enough boiled water ready cooled to the right temperatures. The recipe in "200 easy Homemade Cheeses" is easy to follow but there are no PH-markers and the recipe just calls for a mesophile culture. I used Choozit Kazu as it should be very good in Scandinavian cheeses. If I hadn't had Kazu, I would probably have used Choozit MA4000.
Here is a picture of the final cheese ready to go into the brine...
:-) Danbo