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Characteristics:
Leyden, which is also known as Komijne
Kaas, is a spiced cheese made
in the Netherlands from partly skimmed cow's milk to which color is added.
It is made both in factories and on farms.
The factory cheese is round and flat like Gouda, but sometimes it is made
with sharp
edges on one side. Some cheeses weighing about
3,6 kg 8 pounds and others as
much
as 7-9 kg 16-20 pounds.
The Method of Making:
On the farms about 5 percent of buttermilk may be added to the milk,
and it is set with rennet at a temperature of 28-30°C
82-86°F. About 30
minutes later the curd is cut with a harp, stirred, and warmed to about
33°C 92°F.
by pouring in hot whey.
The curd is dipped with a cloth and
kneaded.
Caraway and cumin seeds, and sometimes cloves, are added to a portion of
the curd, and the curd is then put into cloth-lined hoops in three layers
with the spiced curd as the middle layer.
The cheese is pressed for about
3 hours, then it is redressed, inverted, and again pressed overnight. It may
be salted with dry salt, or it may be immersed in a salting bath. It is cured
in a cool 10-16°C 50-60°F, moist cellar
80-90%. If the rind becomes too hard, it is
washed with
whey or salty water. It is said that milk may be rubbed on the surface
occasionally, and that an alkaline solution containing litmus may be used
top tint the surface blue. The cheese are mature for 3 months, store at
2-3°C 35-38°F.
Analysis:
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Composition: |
% |
|
Moisture |
40,6 |
|
Fat |
13,5 |
|
Protein |
37,3 |
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