Author Topic: Leiden (Cumin Cheese)  (Read 4525 times)

Offline Boofer

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Re: Leiden (Cumin Cheese)
« Reply #45 on: April 17, 2012, 08:17:59 AM »
I was thinking it might be winter milk...not pasture-fed. The whey I've been seeing is very pale and white, not green or yellow. Maybe silage?

On the upside, the paste texture and rind are exactly what I want in my Maasdam. I am hoping I got that. It holds the gas in, doesn't allow the gas to escape, and forms bubbles.

-Boofer-
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Offline hoeklijn

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Re: Leiden (Cumin Cheese)
« Reply #46 on: April 22, 2012, 08:34:18 AM »
I promised Boofer to post some pictures when I cut the first Leiden, so here they are. Texture was really nice, as to be expected from a Gouda-type cheese. Good balance between cumin and cheese, like I know from the Leiden that is made here in Holland. Taste somewhat richer than a normal Leiden, because it is normally made from skimmed milk and I made it from raw whole milk.
Wheel turned out to be just over 1080 gram (about 2.4 lbs). Batch was made on March 10 2012, second wheel will stay in the cave for another couple of weeks.
During lunch we had the first slices on a sandwich, delicious...
- Herman -

Offline DeejayDebi

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Re: Leiden (Cumin Cheese)
« Reply #47 on: April 22, 2012, 07:48:34 PM »
That reallt looks good Hoeklijn but do you have a license for that weapon?  :o

Offline hoeklijn

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Re: Leiden (Cumin Cheese)
« Reply #48 on: April 23, 2012, 01:16:41 AM »
 ;D No, it's completely illegal...
But to be serious: It's a two handed cheese knive about 18 inch long and I was lucky enough to find it on the Dutch version of eBay for a very reasonable price. A new one is at least 85 euro's.
- Herman -

Offline Boofer

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Re: Leiden (Cumin Cheese)
« Reply #49 on: April 23, 2012, 08:38:03 AM »
Thank you for the pics, hoeklijn. Awesome-looking cheese.

I am amazed...only 5 weeks old? Is that typical? I rechecked mine and it was about 9 weeks.

Looks like you have a fine scimitar there!  ;)  Impressive.

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Offline hoeklijn

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Re: Leiden (Cumin Cheese)
« Reply #50 on: April 23, 2012, 09:32:04 AM »
LOL, I had to look that up on Wiki but no, it's not a scimitar. You don't have those cheese cutters in the US?
Yes, the cheese is pretty young, my wife couldn't wait any longer  ;) but I have one wheel still in the cave, cause I'm curious how it will be when more mature...
- Herman -

Offline DeejayDebi

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Re: Leiden (Cumin Cheese)
« Reply #51 on: April 23, 2012, 09:08:42 PM »
Bet that makes cutting a cheese wheel easier. Hmmm I wonder how a pizza knife would work? Almost the same thing I think?

Offline Threelittlepiggiescheese

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Re: Leiden (Cumin Cheese)
« Reply #52 on: April 23, 2012, 09:19:42 PM »
pizza knife is much less sharp usually, and the cheese version would benefit from some fluting to keep cheese from sticking

Offline DeejayDebi

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Re: Leiden (Cumin Cheese)
« Reply #53 on: April 24, 2012, 09:38:08 PM »
My cheeses always stick to my knives and I end up breaking it off in the end. I even bought "cheese kinves" and they still stick. Did fin one with no metal in the middle that cuts well but it's to short for a whole wheel. The wires work well but I always loose them.

Offline Threelittlepiggiescheese

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Re: Leiden (Cumin Cheese)
« Reply #54 on: April 24, 2012, 09:41:33 PM »
i wonder if those pocket saws would work well?


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Offline DeejayDebi

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Re: Leiden (Cumin Cheese)
« Reply #55 on: April 24, 2012, 09:59:04 PM »
LOL Maybe it might throw the curd to the side.

Offline Schnecken Slayer

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Re: Leyden (Cumin Cheese)
« Reply #56 on: November 13, 2012, 03:39:08 AM »
There wasn't much whey leakage since it came out of the brine. The pressing obviously expressed a lot of the residual moisture from the wheel.

This morning it joined the ranks of Tomme #5 and Tilsit #2 in the white cave. I'll let it sit in there for a week or so for additional drying. I think the rind should be fairly clean so I'm thinking once it has had a little time in the cave, I'll vacuum-bag it. The recipe calls for a double layer of wax.

I don't have much information about the care and feeding of a Leyden. We'll see how it fares.

-Boofer-

What temperature is your white cave? I just made one of these on the weekend from a recipe I found online and it doesn't give time or temp to let it dry before covering. Currently room temp here is 19C.
Cheers,
Bill.
-Bill
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Offline Boofer

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Re: Leiden (Cumin Cheese)
« Reply #57 on: November 13, 2012, 08:15:13 AM »
Currently my caves are set to 50F/10C. The controller hovers it within +-2 degrees.

I was well-pleased with the outcome of my Leiden.

-Boofer-
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Bread, beer, wine, cheese...it's all good.

Offline hoeklijn

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Re: Leiden (Cumin Cheese)
« Reply #58 on: November 13, 2012, 11:24:10 AM »
Normally I use 10-12C for Gouda-type cheeses. 19C is way to high....
- Herman -

Offline Schnecken Slayer

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Re: Leiden (Cumin Cheese)
« Reply #59 on: November 13, 2012, 12:49:23 PM »
Ok, back into the cooler with it.

thanks
-Bill
One day I will add something here...