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Leyden cheese
Leyden, from (オランダ語:Leidse kaas), is a yellow, cumin-spiced cheese made in the Netherlands from part skim cow's milk. It is made both in factories and on farms, historically in the Leiden area.
''Leidse kaas'' is the most common type of ''komijnekaas'' - cheese including cumin as an ingredient - in the Netherlands. The cheese is round and flat like Gouda, but it is made with sharp edges on one side and less roundness to its side. More importantly, it has a lower fat percentage (30 to 40%). Weight of the cheese varies from 3 to 9 kg.
==Production==
On the farms, about 5% of buttermilk may be added to the milk, and it is set with rennet at a temperature of 82 to 86°F (28 to 30°C). About 30 minutes later, the curd is cut with a harp, stirred, and warmed to about 92°F (33°C) by pouring in hot whey. The curd is dipped with a cloth and kneaded. Cumin seeds 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 three hours, then it is redressed, inverted, and again pressed overnight. It 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.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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