Description

Syrodelkin Leiden-style: 10 litres whole cow’s milk, ¼ tsp non-gas mesophilic, ½ tsp liquid rennet in 50 ml, 1 tbsp cumin, 4 cloves, 1 g CaCl₂ for pasteurized milk. Boil cumin and cloves 15 min, dry the seed, cool the decoction into the milk. 30 °C, culture 45 min. Rennet, 40–45 min set at multiplier 3. Cut 1–1.5 cm, 5 min rest. Stir 5 min, rest 5 min. Draw 1 L whey, replace with hot water to 33 °C. Rest 10 min. Wash to 37–38 °C, stir 20 min. Cumin into the grain. Form under whey, self-press 5–10 min. Press 5 kg / 30 min, 10 kg / 8–10 h. 20% brine at 10–13 °C, 1 hour per 100 g, flip halfway. Dry 1–3 days below 20 °C. Latex, wax or vacuum. Age 10–11 °C, 75–80% RH, 1–12 months. Yield and pH are not published.

Recipe details

Style

Semi-hard cheese

Country

Netherlands

Region

Home Leiden-style vat

PDO

No

Schema version

1.00

Type

Home recipe

Vegetarian

Yes

Created

2026-09-09

License

CC-BY-4.0

Author

CheeseXML 1.00 reference set

Units

Metric

Milk

Cow milk, Pasteurized, Not homogenized

Milk volume

10 l

Active time

14 h

Total time

30 d

Scale

For milk volume: 10 l

Ingredients

• Whole milk, not ultra-pasteurized — 10 l

  Role: Base milk · Kind: Whole milk

• Non-gas mesophilic, ¼ tsp — 0.25 tsp

  Role: Culture · Kind: Culture

  Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.

• Liquid rennet, ½ tsp in 50 ml — 0.5 tsp

  Role: Coagulant · Kind: Rennet

  Preparation: Dilute in: 50 ml; Instruction: Dilute in 50 ml room-temperature water.

• Calcium chloride (for pasteurized milk) — 1 g

  Role: Mineral · Kind: Calcium chloride · Optional: Yes

  Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water before adding.

• Cumin seed, 1 tbsp — 1 tbsp

  Role: Adjunct · Kind: Adjunct Spice

  Boil 15 min with 4 cloves; discard cloves; dry the seed; cool the decoction into the milk.

Equipment

• Heavy-bottomed pot
• Dairy thermometer
• Curd knife
• Slotted ladle
• Cheese hoop / mold
• Cheese press
• Follower
• Butter muslin / cheesecloth
• Brine container
• Aging fridge or cave
• Cheese wax

Process

1. Cumin decoction into the milk

   Step code · Milk preparation

   Boil cumin and 4 cloves 15 min on a low fire. Discard cloves, dry the seed, cool the liquid and mix into 10 L milk.

   Time: 15 min · Addition: Amount: 1 tbsp

2. Heat to 30 °C; CaCl₂ if pasteurized

   Heat · Milk preparation

   Heat slowly in a water bath to 30 °C. For pasteurized milk add 1 g CaCl₂ in 50 ml water.

   Temperature: 30 °C · Addition: Amount: 1 g

3. Culture 45 min

   Step code · Ripening

   Sprinkle ¼ tsp non-gas mesophilic, rehydrate 3–5 min, stir, cover 45 minutes at 30 °C.

   Temperature: 30 °C · Time: 45 min · Addition: Amount: 0.25 tsp

4. Add CaCl₂

   Step code · Calcium correction

   Dissolve calcium chloride in clean water and stir into pasteurized milk.

   Addition: Amount: 1 g; Dilute in: 0.25 cup

5. Rennet; 40–45 min set, multiplier 3

   Step code · Coagulation

   Pour in ½ tsp liquid rennet in 50 ml, stir top-to-bottom. Rest 40–45 minutes (the page writes multiplier 3).

   Temperature: 30 °C · Time: 42 min (40–45 min) · Flocculation: 14 min × 3 · Until: Clean break · Addition: Amount: 0.5 tsp

6. Cut 1–1.5 cm; rest 5 min

   Cut · Cutting

   Cut 1–1.5 cm cubes. After the columns, rest 5 minutes. Stir 5 min, rest 5 min.

   Size: 1.25 cm (1–1.5 cm) · Curd cuts: Cut: Size: 1.25 cm (1–1.5 cm); Wait: 5 min; Cut: Size: 1.25 cm (1–1.5 cm) · Settle: Duration: 5 min

7. Draw 1 L whey; water to 33 °C, then 37–38 °C

   Step code · Stirring

   Draw 1 L whey and replace with the same volume of hot water so the vat is 33 °C. Rest 10 min. Then add hot water while stirring to 37–38 °C and stir 20 min until the grain is springy.

   Temperature: 37.5 °C (37–38 °C) · Time: 20 min · Whey draw: 1 l · Wash water: Volume: 1 l; Temperature: 60 °C

8. Cumin in; form under whey; self-press 5–10 min

   Step code · Molding

   Mix in the dried cumin. Gather the grain under whey into a hoop in the pot so the texture stays closed. Self-press 5–10 min.

   Time: 7 min (5–10 min) · Pressing: Stage: Duration: 7 min; Duration: 7 min (5–10 min)

9. Press 5 kg / 30 min, 10 kg / 8–10 h

   Press · Pressing

   Press 5 kg for 30 minutes, flip, then 10 kg for 8–10 hours.

   Time: 9 h · Pressing: Stage: Mass: 5 kg; Duration: 30 min; Stage: Mass: 10 kg; Duration: 9 h (8–10 h); Duration: 9 h · Flips: Turn: After: 30 min

10. 20% brine, 1 h per 100 g, 10–13 °C

    Step code · Salting

    20% brine at 10–13 °C. 1 hour per 100 g of cheese (10 h/kg). Flip halfway; salt the top.

    Brining: 10 hours per kg; Temperature: 11.5 °C (10–13 °C)

11. Dry 1–3 days below 20 °C

    Step code · Drying

    Dry on a mat at room temperature not above 20 °C for 1–3 days until a rind, then latex, wax or vacuum.

    Time: 2 d (1–3 d)

12. Age 10–11 °C, 75–80% RH, 1–12 months

    Age · Aging

    Age at 10–11 °C and 75–80% RH from 1 to 12 months. Yield is not published.

    Temperature: 10.5 °C (10–11 °C) · Time: 30 d (30–365 d) · Humidity: 77.5 % (75–80 %)

Also known as

Leyden

Aging

Duration: 30 d (30–365 d); Stage: Name: Leiden aging; Duration: 30 d (30–365 d); Temperature: 10.5 °C (10–11 °C); Humidity: 77.5 % (75–80 %)

Packaging

Waxed

Allergens

Allergen: Milk

Safety

Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.

Source

Title: Leiden cheese — Dutch semi-hard with cumin; Creator: Syrodelkin; URL: https://shop.syrodelkin.ru/lejdenskij-sir-recept-gollandskogo-polutverdogo-sira-s-tminom.html