Sunday, 5 February 2012

Komijnekass - The Verdict

Komijnekass (Cumin Cheese) was a cheese recipe that I kind of made up as I went along.  The base recipe was a farmhouse cheddar, whereby I added cumin and caraway seeds to during milling.  I made two identical wheels from this batch.


This was way back in late October last year, and I have had this cheese in the cheese fridge/cave maturing for about 3 1/2 months.  I did intend on tasting it for Christmas, but time got away from me.  I only remembered that it was probably time to try this cheese when I turned all the cheeses in the cave today!  Better late than never.

So the verdict.

De-waxing:  There was no additional whey when I opened the wax, and the outside was very moist.


Texture:  When I cut into it, I could tell that it was a little crumbly, but did not fall apart.  The seeds were evenly distributed throughout, which was a good sign.


Taste:  It had a sharp cheddar tang with nice soft cumin overtones that hit the palette after a few seconds.  You could really taste the cumin after a while which took over from the sharpness.  It was a very nice cheese, that also got a big thumbs up from my wife and son.  I vac-packed the rest after we demolished 1/8th with some crackers and wine!  I find that by vac-packing the cheese and storing it in the normal fridge at 4C, stops the cheese from aging and it keeps for a long time with no problems at all.

For those who want to replicate this recipe, you can find it at the original post titled "Komijnekass".  During maturation, I turned it every day for the first two weeks, then once a week after that.  I kept it at around 13C in wax.

Bon Appetit!

5 comments:

  1. excellent...sorry I missed the cheese tasting (with wine and crackers)! ;-)

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    1. You are right.. I should have invited all of my friends over. Obviously you would have to pay for the flight, but the cheese and wine would have been on me! ;-)

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  2. Gavin, I'm having trouble with my cheesemaking. This evening I cracked open a wheel of Jack that I had made on 11/11/11. It was better than the last two, but still pretty crumbly and sharp with what seemed to me to be a hint of iodine. I seem to have a lot of trouble regulating the temp while cooking the curds. It goes for a while with no temperature change and then jumps up too high. I am cooking them in a pot on a gas burner. Do you have any suggestions that might help? Thanks

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    1. Hi Holly,

      I will write a short post about temperature control to answer your question. This way everyone will get to see the answer.

      Gav

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    2. Thank you so much

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