How to Make Leiden Cheese (aka Layden, Cumin Cheese, or Komijnekaas)

cow's milk

🥗Healthier: goat's milk

💰Cheaper: skim milk

Goat's milk offers a unique flavor and is often easier to digest.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: dill seeds

Fennel seeds provide a similar anise flavor profile.

Boil 750 mL of tap water and add cumin seeds, simmer for 10 minutes to rehydrate.

Heat 10 L of full cream milk to 29°C (85°F).

Sprinkle mesophilic culture over the milk and stir gently to incorporate.

Add calcium chloride and stir into the milk.

Add liquid rennet and stir for no longer than 1 minute, then cover and let set for 40 minutes.

Check for a clean break using a knife, then cut curds into 1.25 cm cubes.

Let curds heal for 5 minutes, covered.

Stir curds to release whey for 10 minutes, cutting any large pieces.

Remove 5 cups of whey and replace with 60°C (140°F) water, stirring to wash the curd for 10 minutes.

Let curds settle for 5 minutes, then lower whey level to curds using a ladle.

Add warm water at 43°C (109°F) to the level of the whey, stirring for 20 minutes to reduce acidity.

Let curds rest for 10 minutes, then pour off excess water.

Add the rehydrated cumin seeds and their water to the curd mass, gently mixing to distribute.

Transfer curds to a cheese basket and press with 10 kg (22 lb) for 30 minutes.

Remove from press, turn over, and press with 13 kg (30 lb) for 12 hours or overnight.

Brine cheese for 12 hours, turning once at 6 hours.

Air dry cheese for 2 to 3 days, turning daily, then wax or vacuum pack.

Mature cheese at 10°C (50°F) for 6 weeks, turning weekly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens