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.
Read more about this topic: Leyden Cheese
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