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You are here: Home / Taste Test / Komijnekass Verdict

Komijnekass Verdict

05/02/2012 By Gavin Webber 7 Comments

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 ½ 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 komijnekass 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 4°C, 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 13°C in wax.

Bon Appetit!

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Filed Under: Taste Test Tagged With: Komijnekaas

← Blue Cheese Update #4 Temperature Control Of Milk →

About Gavin Webber

Gavin Webber is passionate about home cheese making. He loves to make cheese in his spare time and shares the techniques, videos, podcasts, and recipes with his fellow curd nerds!

Learn more about him here and connect with him on Twitter, Facebook, and Google+.

Comments

  1. Nellie Van Dongen says

    19/02/2024 at 20:07

    I am not a cheese maker,but want to ask you a question.
    Can you add crushed cumin seeds to cream cheese. If yes, how do I do it.
    I live in Tasmania but I was born and lived in Gouda for 23 years.

    With kind regards

    Nellie Van Dongen

    Reply
    • Gavin Webber says

      21/02/2024 at 13:25

      Hi Nellie, I can’t see why not.

      Reply
  2. Holly G says

    06/02/2012 at 04:43

    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

    Reply
    • Cheeseadmin says

      06/02/2012 at 09:25

      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

      Reply
    • Holly G says

      07/02/2012 at 03:58

      Thank you so much

      Reply
  3. Theanne says

    05/02/2012 at 22:52

    excellent…sorry I missed the cheese tasting (with wine and crackers)! 😉

    Reply
    • Cheeseadmin says

      06/02/2012 at 02:13

      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! 😉

      Reply

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