Origin
Traditionally, the farms in the Netherlands produced butter for the local markets. Butter had to be produced locally as it spoiled quickly. This resulted in a byproduct of semi-skimmed milk, which was usually fed to calves, as it was of limited value. Another way to use the milk was to produce low-fat cheese. Low-fat cheeses could be preserved better than full-cream cheese (such as Gouda), especially at higher temperatures. Farmers in the area near Leiden added cumin seeds and used to colour their cheeses using anatto, which gives the cheese its red color.
Traditional farm-made Leidse kaas is a Protected Designation of Origin named Boeren-Leidse met sleutels. The addition met sleutels (with keys) stems from the city of Leiden's coat of arms that bears a set of keys.
Analysis: Moisture 40.6%, fat 13.5% and protein, 37.3%
Read more about this topic: Leyden Cheese
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