Leidse Kaas

Leidse Kaas: A Guide to the Traditional Dutch Cheese

Overview

Leidse Kaas is a traditional Dutch cheese that has been produced for centuries in the city of Leiden. It is a semi-hard cheese with a distinctive cumin flavor and a yellow or orange rind. Leidse Kaas is typically made from cow's milk, but it can also be made from goat's or sheep's milk.

History

The first written record of Leidse Kaas dates back to 1574. However, it is believed that the cheese was being produced in Leiden long before that date. In the 17th century, Leidse Kaas became popular with sailors, who would take it on long voyages because of its long shelf life.

In the 19th century, the production of Leidse Kaas declined as other types of cheese became more popular. However, in the 20th century, there was a renewed interest in traditional Dutch cheeses, and Leidse Kaas regained its popularity.

Production

Leidse Kaas is made using a traditional method that has been passed down through generations. The milk is first heated to 30 degrees Celsius (86 degrees Fahrenheit) and then rennet is added to coagulate the milk. The curd is then cut and heated to 40 degrees Celsius (104 degrees Fahrenheit).

The curd is then pressed into molds and left to drain. The cheese is then brined for several days and then aged for at least six weeks. During aging, the cheese is regularly turned and rubbed with cumin seeds.

Characteristics

Leidse Kaas is a semi-hard cheese with a distinctive cumin flavor. The cheese has a yellow or orange rind and a firm, but springy texture. The flavor of Leidse Kaas is nutty and slightly sweet, with a pronounced cumin flavor.

Uses

Leidse Kaas is a versatile cheese that can be used in a variety of dishes. It is often used as a table cheese, but it can also be used in sandwiches, salads, and gratins. Leidse Kaas is also a popular ingredient in Dutch pea soup.