Boerenkaas

What is Boerenkaas Cheese?

Boerenkaas is a Dutch cheese whose name means farmers cheese. Most of it is handmade from raw milk, which may come from cows, goats, sheep or buffalo. At least half the milk has to come from the farm where the cheese is made.

The European Union protected the name as a Traditional Speciality Guaranteed in 2007. Any cheese made inside the EU under the rules set by the European Commission can be sold as Boerenkaas, but only cheese carrying the KB mark is certified as Dutch. The main varieties are Goudse Boerenkaas from around Gouda, Edammer Boerenkaas from around Edam and Leidse Boerenkaas from around Leiden. There are also versions made from goat, sheep and buffalo milk.

Making it starts by heating the fresh unpasteurised milk to 29 degrees C and adding rennet. About half an hour later the curd is cut into grains the size of a pea and part of the whey is drawn off. Hot water goes in next, twice for cow's milk, with the curd brought to 33 degrees and then to 36 degrees a quarter of an hour later. Goat's milk is usually taken straight to 36 degrees.

After half an hour of very slow stirring the curd is ladled into moulds. It rests briefly, then the veins are pressed well and the cheese is turned to drain. Once out of the mould it is turned over, marked, pressed and turned again several times. Salt is sprinkled on and the cheese sits in brine for one to six days depending on its weight. It then matures in the curing room, turned repeatedly until it reaches the ripeness the maker wants.

Some wheels are made with cumin or other seeds, herbs and spices worked into the curd.