Author Topic: Leiden (Cumin Cheese)  (Read 5309 times)

Offline DeejayDebi

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Re: Leiden (Cumin Cheese)
« Reply #30 on: April 08, 2012, 12:24:28 AM »
Yes nettle is use as rennet.


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Offline hoeklijn

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Re: Leiden (Cumin Cheese)
« Reply #31 on: April 08, 2012, 04:56:25 AM »
I'm not sure that is the "stinging nettle" I'm talking about (Urtica dioica), but the stuff was mixed through the curd just before putting it in the moulds. However, typing this I realize that the water it was cooked in, was added to the milk before the rennet. But could this cause a bitter taste and early blowing? I will also ask my milk supplier about this,because they sometimes makes batches with nettle...
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Offline Oude Kaas

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Re: Leiden (Cumin Cheese)
« Reply #32 on: April 08, 2012, 08:37:34 AM »
Quote
Yes nettle is use as rennet.


That's a different nettle.

Stinging nettle (Urtica dioica), brandntel in Dutch, is used as a flavouring herb in cheese in Holland.

Here's one: Brandnetelkaas

Offline hoeklijn

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Re: Leiden (Cumin Cheese)
« Reply #33 on: April 09, 2012, 05:18:10 AM »
OK, that solves the misunderstanding about "brandnetel" and nettle used as a rennet.

Which part of Holland do you have your roots, Oude Kaas?
- Herman -

Offline Oude Kaas

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Re: Leiden (Cumin Cheese)
« Reply #34 on: April 09, 2012, 07:14:00 AM »
Vleuten


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Offline Boofer

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Re: Leiden (Cumin Cheese)
« Reply #35 on: April 14, 2012, 01:31:36 PM »
It is time to cut into this cheese and see what I find.

Removing it from the vacuum-sealed bag, the cheese is poofed up. The rind is dry but elastic. Cutting the cheese, I find it has a texture not unlike a Gouda. There are lots of eyes/holes. While I was surprised by this and excited at first, a Leiden true to the style does not have so many holes. Most pictures of Leiden show it as a Gouda with cumin seed. The cumin lends a gentle touch to the cheese. The flavor of the cheese is mild.

I won't bore any readers with a tantalizing picture or mouthwatering description of the cheese melting on sourdough toast. It was delicious!  :D

I resealed most of it for a little more aging.

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Re: Leiden (Cumin Cheese)
« Reply #36 on: April 14, 2012, 02:07:04 PM »
Now that's an OHWOW!! and a thumbs to you, BOOFER, I believe I can taste it ma self  ^-^
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Online JeffHamm

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Re: Leiden (Cumin Cheese)
« Reply #37 on: April 14, 2012, 04:24:49 PM »
Now doesn't that look a treat!  Well done.  I take it this one will be repeated.

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Offline DeejayDebi

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Re: Leiden (Cumin Cheese)
« Reply #38 on: April 14, 2012, 06:11:28 PM »
That look awsome Boofer! Looks like just the right amount of seeds too. They call for way to many in the recipe. You texture looks perfect as well, I big cheese for you.

Offline hoeklijn

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Re: Leiden (Cumin Cheese)
« Reply #39 on: April 15, 2012, 11:01:43 AM »
Congrats with your Leiden, Boofer. I'm also surprised to see the eyes, but who cares if the taste and smell is OK!
I will wait at least for another week before I cut the first of my two, but I will surely make some pictures...
- Herman -


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Offline Boofer

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Re: Leiden (Cumin Cheese)
« Reply #40 on: April 15, 2012, 01:58:04 PM »
Congrats with your Leiden, Boofer. I'm also surprised to see the eyes, but who cares if the taste and smell is OK!
I will wait at least for another week before I cut the first of my two, but I will surely make some pictures...
Thanks, hoeklijn. Looking forward to your good results (and pics) as well.

-Boofer-
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Offline anutcanfly

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Re: Leiden (Cumin Cheese)
« Reply #41 on: April 16, 2012, 11:19:05 AM »
That cheese looks awesome.  Which flavor dominates, the cheese or the cumin?
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Offline Boofer

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Re: Leiden (Cumin Cheese)
« Reply #42 on: April 16, 2012, 06:29:12 PM »
That cheese looks awesome.  Which flavor dominates, the cheese or the cumin?
You know, it's a very mild (not bland) flavor for both. I think I achieved the taste profile I was seeking, though I have never tasted a true Leiden. It's a Gouda with a hint of cumin. Because I may be biased in my opinion, I await my son's family tasting it to furnish additional feedback. I gave him a small wedge this morning.

Also, it is a mere two months old. Perhaps its flavor will change positively over the next month or so.

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Offline anutcanfly

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Re: Leiden (Cumin Cheese)
« Reply #43 on: April 16, 2012, 07:29:09 PM »
If you love it, that's all thats counts! I reread this whole thread and I can't for the life of me figure where those holes might be coming from?  Anybody have any ideas? Very curious!
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Offline DeejayDebi

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Re: Leiden (Cumin Cheese)
« Reply #44 on: April 16, 2012, 09:38:56 PM »
Maybe moisture/air trapped in the seeds? I don't recall that happening to mine but I toasted mine a tad so maybe it dried them more? I don't know but I think it looks kewl! You really did want it that way right?  ;)