How to make Leerdam cheese? Composition, benefits and harms of the product. Culinary recipes.
Leerdam is a semi-hard Dutch cheese with large "eyes", which is made on the basis of cow's milk. The sweet taste of the product was developed by Bastian Baars and Cees Boterkooper. The aroma gives off nuts and resembles Emmental and Gouda cheese. As it matures, it becomes more expressive. The average head weight is 12 kg. The color is deep yellow, and the crust is reddish. The structure is dense, but plastic. Original Leerdam does not contain any additives or dyes.
How is Leerdam cheese made?
Large "eyes" of the product (from 1 to 5 cm in diameter) are formed under the influence of propionibacteria. The characteristic aroma also manifests itself thanks to them. The ripening period is approximately 3 months.
Stages of making Leerdam cheese:
- Pasteurized milk (32 liters) is heated to 32 degrees. 50 ml of filtered warm water are poured into two plates. In the first add 5 ml of a 10% solution of calcium chloride, and in the second - 7, 6 ml of rennin. Then the liquids are divided in half. The first portion is poured into a container.
- Leave the ingredients for 30-40 minutes: let the curd ripen. After this time, a gel will be visible under the layer of serum. Check if it is done: cut obliquely with a knife and check the edges. If they do not tear and are filled with serum, proceed to the next stage. If not, then leave it on for another 15 minutes.
- Cut the gel into small pieces and stir for about 40 minutes. Start reducing the temperature gradually to 30 degrees. Then raise again to 45 degrees and stir for half an hour.
- Remove from heat. Continue kneading for another half hour. Drain the serum. Transfer the grain to a drainage bag and wrap it with a warm blanket.
- Repeat the same steps with the other part of the milk. Drain the prepared mixture into a drainage bag and mix thoroughly. Leave it on for 15-17 minutes.
- Then start pressing the cheese: the first hour is 6 kg, the second is 9 kg, the third and fourth is 12 kg. Shift the cheese periodically and remove it from the bag. Weigh the mass and calculate the salting time (3 hours are set aside for 0.5 kg).
- After that, it is necessary to place the cheese in the refrigerator for 6 days so that it can dry out. Then it is transferred for 14 days in a special aging chamber (10-13 ° C and 85% humidity).
- The next month, the temperature is raised to 22 degrees. At this time, "eyes" will begin to form, and the head of the cheese, accordingly, will increase in size. At this stage, it must be turned over every 3 days.
- After a month, the Leerdam cheese is returned to the refrigerator. It will acquire a rich taste after 3 months.
Mold may build up on the product. Clean it under running water with a brush. Wait for the cheese to dry and place it back in the chamber.
Bel.
The main consumers of cheese, in addition to Holland, are Austria, France, Italy, Germany. In the Russian Federation, it is supplied under the name "Maasdam".
When buying cheese, be sure to pay attention to the expiration date. Otherwise, you run the risk of developing intestinal disorders and poisoning. This dairy product is versatile and will complement the taste of any dish. Moreover, Leerdam cheese is characterized by an extensive list of positive properties and has a healing effect on the body.
