Leyden

Leyden, from Dutch: Leidse kaas, is a semi-hard, cumin and caraway seed flavoured cheese made in the Netherlands from 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.[citation needed] The cheese is round and flat like Gouda cheese; however, it is made with sharp edges on one side and less roundness to its side. It has a fat percentage of 30% to 40%, and can weigh between 3 kg and 9 kg (20 lb). On the farms, about 5% of buttermilk may be added to the milk, and it is set with rennet at a temperature of 28 °C (82 °F) to 30 °C (86 °F). About 30 minutes later, the curd is cut with a harp, stirred, and warmed to about 33 °C (91 °F) 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.

Source: Wikipedia