Kamil Perry
Leyden cheese is a semi-hard cheese flavoured with cumin and caraway seeds. It is made in the Netherlands, in the historic Leiden area, and is produced both in factories and on farms.
| Characteristics | Values |
|---|---|
| Country | The Netherlands |
| City | Leiden |
| Type of milk | Cow's milk |
| Pasteurised | Yes |
| Fat content | 30-40% |
| Weight | 3-9 kg |
| Curing method | Cured in a cool, moist cellar |
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What You'll Learn
Leyden cheese is made in Leiden, the Netherlands
Leyden cheese is a Dutch cheese, and is the most common type of komijnekaas (cheese that includes cumin as an ingredient) in the Netherlands. It is round and flat like Gouda cheese, but has a lower fat content. It can weigh between 3kg and 9kg and has a fat percentage of 30% to 40%.
On farms, about 5% of buttermilk may be added to the milk, and it is set with rennet at a temperature of 28°C to 30°C. Leyden cheese is cured in a cool, moist cellar, and if the rind becomes too hard, it is washed with whey or salty water. It may also be salted with dry salt, or immersed in a brine bath.
The addition of cumin seeds gives Leyden cheese a distinctively dry, tangy, and spicy flavour, setting it apart from other Dutch cheeses. Occasionally, cloves and caraway seeds are also added for an extra boost of flavour.
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It is a semi-hard cheese flavoured with cumin and caraway seeds
Leyden cheese, or Leidse kaas in Dutch, is a semi-hard cheese flavoured with cumin and caraway seeds. It is produced in Leiden, the Netherlands, and is made from pasteurised cow's milk. The addition of cumin seeds gives Leyden cheese a distinctively dry, tangy, and spicy flavour, setting it apart from other Dutch cheeses. Occasionally, cloves and caraway seeds are also added for an extra boost of flavour.
Leyden is made in factories and on farms in the historic Leiden area. It is the most common type of komijnekaas—cheese that includes cumin as an ingredient—in the Netherlands. The cheese is round and flat like Gouda cheese, but it is made with sharp edges on one side and less roundness to its side. It has a fat percentage of 30% to 40% and can weigh between 3 kg (6.6 lb) and 9 kg (20 lb). On the farms, about 5% of buttermilk may be added to the milk, and it is set with rennet at a temperature of 28 °C (82 °F) to 30 °C (86 °F).
Traditional farm-made Leidse kaas made in the west of the Netherlands is an EU and UK Protected Designation of Origin named Boeren-Leidse met sleutels. Leyden may be salted with dry salt, or it may be immersed in a brine bath. It is cured in a cool, moist cellar. If the rind becomes too hard, it is washed with whey or salty water.
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It is made in factories and on farms
Leyden cheese is made in factories and on farms in the historic Leiden area of the Netherlands. It is a semi-hard cheese flavoured with cumin and caraway seeds. It is made from pasteurised cow's milk and resembles Gouda in shape, but has a lower fat content.
Leyden cheese is traditionally made on farms in the west of the Netherlands. This is an EU and UK Protected Designation of Origin named Boeren-Leidse met sleutels. Farmers in the Leiden area add cumin seeds to their cheeses and colour them using annatto, which gives the cheese its red colour.
Leyden cheese is made with sharp edges on one side and less roundness to its side. It has a fat percentage of 30% to 40% and can weigh between 3kg and 9kg. On farms, about 5% of buttermilk may be added to the milk, and it is set with rennet at a temperature of 28°C to 30°C.
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It is made from pasteurised cow's milk
Leyden cheese is made from pasteurised cow's milk. It is a semi-hard cheese flavoured with cumin and caraway seeds, produced in Leiden, the Netherlands. It is made in factories and on farms, and resembles Gouda in shape (round and flat) but has a lower fat content. The addition of cumin seeds gives Leyden cheese a distinctively dry, tangy, and spicy flavour, setting it apart from other Dutch cheeses. Occasionally, cloves and caraway seeds are also added for an extra boost of flavour.
Leyden cheese is made with sharp edges on one side and less roundness to its side. It has a fat percentage of 30% to 40% and can weigh between 3kg and 9kg. On farms, about 5% of buttermilk may be added to the milk, and it is set with rennet at a temperature of 28°C to 30°C. It may be salted with dry salt or immersed in a brine bath. It is cured in a cool, moist cellar. If the rind becomes too hard, it is washed with whey or salty water.
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It is a low-fat cheese
Leyden cheese is a semi-hard cheese made in the Netherlands, in the Leiden area. It is made from pasteurised cow's milk and flavoured with cumin and caraway seeds. It is a low-fat cheese, with a fat percentage of 30% to 40%. This is lower than other Dutch cheeses, such as Gouda.
The addition of cumin seeds gives Leyden cheese a distinctively dry, tangy and spicy flavour, setting it apart from other Dutch cheeses. Occasionally, cloves and caraway seeds are also added for an extra boost of flavour.
Leyden cheese is produced both in factories and on farms. On farms, about 5% of buttermilk may be added to the milk, and it is set with rennet at a temperature of 28°C (82°F) to 30°C (86°F). It is then cured in a cool, moist cellar. If the rind becomes too hard, it is washed with whey or salty water.
The traditional farm-made Leyden cheese made in the west of the Netherlands is an EU and UK Protected Designation of Origin named Boeren-Leidse met sleutels. This low-fat cheese can be preserved better than full-cream cheese, especially at higher temperatures.
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Frequently asked questions
Leyden cheese is made in Leiden, the Netherlands.
Leyden cheese is made in both factories and on farms.
Leyden cheese is made from pasteurised cow's milk.
Leyden cheese is flavoured with cumin and caraway seeds, giving it a dry, tangy and spicy flavour.
Leyden cheese is round and flat like Gouda cheese, but with sharp edges on one side and less roundness.
