Leiden (Cumin Cheese)

[DeejayDebi]

Yes nettle is use as rennet.

[hoeklijn]

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...

[Oude Kaas]

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

[hoeklijn]

OK, that solves the misunderstanding about "brandnetel" and nettle used as a rennet.

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

[Oude Kaas]

Vleuten

[Boofer]

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.

-Boofer-

[H-K-J]

Now that's an OHWOW!! and a thumbs to you, BOOFER, I believe I can taste it ma self  ^-^

[JeffHamm]

Now doesn't that look a treat!  Well done.  I take it this one will be repeated.

- Jeff

[DeejayDebi]

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.

[hoeklijn]

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...

[Boofer]

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-

[anutcanfly]

That cheese looks awesome.  Which flavor dominates, the cheese or the cumin?

[Boofer]

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.

-Boofer-

[anutcanfly]

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!

[DeejayDebi]

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?  ;)