OKay as promised here is the recipe for the Boeren-Leidse Met Sleutels!
Boeren-Leidse Met Sleutels - Holland
"Boeren-Leidse met sleutels" is a semi-hard farm cheese with a fat content in the dry matter of at least 30% and at most 40%, robust so hard, sliceable and, with age, suitable for grating, prepared from semi-skimmed milk which has not undergone any pasteurising heat treatment and to which cumin must be added during preparation.
2 gallon Whole Milk
6.5 ounces of butter milk (5% of milk volume)
1/8 teaspoon MM100
1/16 teaspoon LH100
1/16 teaspoon TA 61
Rennet per manufactures instructions
Lightly toast seeds in hot skillet
1/2 teaspoon Caraway seeds
1/4 teaspoon Cumin
Optional: 1/4 teaspoon Fennel Pollen, anise or cloves
-Heat milk, buttermilk to about 86°F.
-Add culture let rest on the surface for about 5 minutes to rehydrate then stir in for about 5 minutes.
-Add diluted rennet per manufacturers instruction and mix for about 1 minute.
-Once clean break is achieved cut curds to about 1/2 let rest then cut to grain size.
-Heal (Rest) curds for 5 minutes.
-Stir curds gently for 15 minutes.
-Drain about 1/3 of the whey and replace with enough 140° water to raise temperature to 92°F
-Stir curds for about 20 to 30 minutes allowing the to firm slightly/
Drain another 1/3 of the whey and replace with enough 140° water to raise temperature to 100°F
-Stir for another 15 minutes or until the curds shrink to about 3/4 their original size and feel firm yet springy.
-Strain curds over the pot to retain whey in a cheesecloth lined colander.
-Separate curds into two cheese cloth bundles.
-Add herbs to 1 bundle of the curds and mix well.
-Dip both bundles of curds into the whey to reheat.
-Place half of the plain curds into the bottom of a cheese cloth lined mould then add the curds with the herbs.
-Put the remaining plain curds on top so that you have three layers like a sandwich.
-Press cheese for 30 minutes with about 8 pounds of weight.
-Flip the cheese and press again for 1 hour with 8 pounda weight.
-Flip the cheese and press overnight with 16 pounds weight.
-Mix a 20% brine and soak cheese for about 6 hours or overnight.
-Remove from brine and allow to air dry for several hours.
-The rind of the "Boeren-Leidse met sleutels" is coloured red using annatto and/or treated with a red/red-brown coloured cheese rind treatment product. cheeses weighing three kilograms or more are kept for at least 13 days at a temperature óf at least 53° and not more than 60°F. Recommending aging time 3 months.