Leyden

Get to Know This Cheese

Leyden is a traditional, farmhouse, hard cheese made from cow's milk. It is a boulder-shaped cheese with brushed, natural rind which is either rubbed with annatto or "painted" with red plastic. The curd is colored with annatto and mixed with cumin seeds before being pressed and washed in brine. The cumin provides an aromatic flavor that contrasts well with the creamy, nutty character of the cheese. The cheese is quite similar to Gouda but is more drier. It is named after the Dutch city of Leiden. Leyden is made by heating milk to 82 - 86 degrees F, then curdling with liquid rennet. The curd is cut into small pieces and heated to 95 - 98 degrees F. The spices are added and then the cheeses are drained of remaining whey then pressed. Leyden is cured in cellars or curing rooms. Sometimes this cheese is called Komijnekaas. Source: cheese.com

My Review

Leydon's strong cumin essence is overpowering and a tad scary on the nose. The strength of the cumin detracted from what could have been a good cheese. On the whole it was very disappointing and in attempting to be creative was an epic fail. I give this cheese a major pass.