Why Komijnekaas?
“Spiced Gouda” Cheese is a favourite for many people all over the world, although it isn’t produced in Gouda. Also known as Komijnekaas, Leyden or Liedse Kaas, it is truly delicious and unique. But who came up with the idea of putting cumin and caraway seeds in cheese?
It started in the Leiden region in South Holland. Farmers were trying to figure out a way to make cheese last longer. They began breeding Blaarkop cows, which produced a lower fat milk which meant it did not need the same level of refrigeration as higher fat content cheese.
In the 17th century the Dutch were world leaders in trade. Coffee, tea, and spices were some of the items the East India Company held a virtual monopoly on, so spices were readily available. Cumin had been used in ancient Egypt in the mummification process, since it is antibacterial, anti-fungal and an antioxidant. The farmers tried it in cheese, and it worked! The cheese had a longer shelf life, held up under tropical temperatures, and was high in protein. During the Dutch East India Company heyday, they ordered approximately 3 million kilograms per year for their sailors to eat on long voyages. At this time there were near 700 farmers in the Leiden region producing cheese with cumin. Currently there are just 12, still mostly using the Blaarkop breed of cattle although they are now considered endangered.
Leyden Cheese became hugely popular in The Netherlands and Germany, eaten in many different ways: on a tray with fruit, grated into dishes, or paired with a wine or beer. Its unique flavour, smooth texture and lack of required refrigeration made it a worldwide favourite.
While all Dutch cheese is wonderful, there is something special about this one. Whether you eat it on bread or beschuit, use it in making biscuits or scones, or just eating it straight, it’s always a treat. Tell us which Dutch cheese is your favourite and how you enjoy it best!
