Leerdammer, the recipe

This is the recipe for the cheese from the post underneath. It is definitely one of my favorite cheeses. It has a very outspoken taste and it is finished relatively soon.

You can compare this cheese to its better known cousin Emmental. It is very similar but this version can be eaten young.

Here is the basic recipe which I more or less copied:


Milk 14L
Partly skimmed milk 2L
Thermophylic culture 2,5mL
Propionic bacteria powder 1,25mL
Calcium chloride 3,75 mL
Liquid rennet 3,75 mL
18% Brine
Cheese wax


Warm milk to 31C
Mix culture and propionic bacteria in the milk
Wait 30 min.
Add Calcium Chloride
Add rennet Wait 40 min.
Check for a clean break and cut curds to pea size
Remove whey up to the surface of the curds
Add as much water (31C) as removed whey
Warm curds to 39C in 30 min. Do not heat too quick!
Wait 30 min. Stir curds.
Remove 750 mL of whey and replace with cold water until temperature reaches 36C
Wait 10 min.
Drain curds and fill mold.
Press at medium pressure for 4 hours
Place cheese in brine for 20 hours at 12C. Turn at 10 hours
Dry cheese at room temperature for 2 days
Use cheese coating and ripen at 4C for 2 weeks
Ripen for 4 weeks at 18C

Here are my alterations:
I make a smaller version so I only use 10 litres of milk (No skimmed milk at all)
I do not have thermophylic culture so I use 3 table spoons of Greek yoghurt instead.
I only use 2,3 mL rennet because of the smaller volume
I place the cheese in brine for only 9 ½ hours. I think this is very important because
propionic bacteria are not very resistant to salt!
I do not use Calcium Chloride because I have fresh cow milk.

In this case I did not use wax (Obviously) because at the moment I believe that the other bacteria benefit the cheese. I may change my mind later!


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