Has anyone made a Leiden with cumin seeds?
Has anyone made a Cantal and been pleased with the final product?
If so to either of these, please give some details or guidance. I'm aiming at Leiden tomorrow morning.
Thanks,
-Boofer-
I've made both from the recipes in 200 Easy Cheese Recipes, I was happy with both.
Boofer -never made a Leiden but have made several Cantal's and they are one of our favorites.
Hi Zenith1,
How long did you age your Cantal for best flavor?
The one's that I have made I have aged between 3-4 months and the flavor and texture was very good my palate. Had good reviews from the farm where we source our fresh milk also-it was their favorite.
Thanks Zenith1, I think I will test one next week. :)
I love Cantal and Cantalet. A few weeks ago I accidentally crushed a Tomme with a failed press. I thought to myself "what on earth am I suppose to do with this hunk of nonsense now? It's already pressed!" Then it came to me.... I milled it and salted it. The next morning I re-pressded it in high pressure to make a tiny-mini Cantal. It's not even a Cantalet, it's more like a Cantalet-let O0
Anyway, It is one of my favorite cheeses. Many people call it "The French version of Cheddar" though the recipe is about 1000 years older. I say go for it! Just remember that it's best at longer aging so use good milk... Post photos!
Yes too both. i believe you will find my post for Leiden under Boeren-Leidse Met Sleutels
Quote from: DeejayDebi on February 08, 2012, 03:21:57 AM
Yes too both. i believe you will find my post for Leiden under Boeren-Leidse Met Sleutels
Thanks for that, Debi. I think I'll dye the Leyden rind as noted.
-Boofer-
A good bit will come off if you wash you cheese but it does look kind of funny I think.