[CH] Hot Cheese]

Anita Perron (porch@mts.net)
Mon, 31 Mar 2003 11:42:30 -0600 

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This is an answer from a Dutch friend of mine on another list. to your
question, Rob.

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From: "Wob van der Veen" <wvdveen1@worldonline.nl>
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Date: Mon, 31 Mar 2003 12:09:57 +0200
Subject: Re: [GC] Re: [CH] Hot Cheese
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> > Hi, Anita
> >
 I do agree that the Dutch do not generally add other ingredients to their
cheeses.  They rely on the AGE of the cheeses for increased sharpness,
instead.  The older the cheese, the less fat it will contain, and the
sharper the flavor becomes.  A very mild cheese will be indicated as a
"40+" cheese, meaning that it contains 40% fat.  The numbers go down from
 there, as the sharpness increases.  Cheeses of various ages are available,
 and which one is purchased depends very much on individual taste.  A
well-know exception is, indeed, a cheese to which cumin seeds have been
 added, also referred to as "Leyden cheese", as it originated in that
city.  Leyden cheese, too, comes in various ages.
Ans
=============
Hi Ans and others,

I have to make a few corrections. The cheese vary indeed in fat content.
Mostly they contain 48 % but sometimes for diet reasons 30 or 20 %.
However, contrary to what you and most people think, it is an indication of
the fat content of the dry ingredients of cheese. For example: young cheese
contains appr. 40% water and 60% other ingredients. Of these 60% there is
48% fat and 52% proteins and salts. In other words young cheese contains 48%
of 60% is 28,8% fat.
When cheese ages, is looses water and the water content may even get as low
as 20%. The percentage fat on the rest is still 48% which means that the so
called old cheese contains .48 x 80 is 38,4% fat. For the same reasons the
percentage of salt increases with age which makes the old cheese taste
salter. You may remember the very old cheese where even salt granulates on
the outside.
I hope you could follow my complicated explanation.

I went to Albert Heijn this morning, the largest supermarket chain in this
country. I wanted to give our members an indication of what we have to offer
on Dutch cheese but there are too many. I just give a few names: Gouda (the
most popular one), Leiden (indeed only available with cumin), Edam,
Maasland, Leerdammer, Old Amsterdam, Kollummer. Almost all of them in
different ages from very young to very old.
Personally I like Dutch old cheese with cloves from Friesland.  In Dutch
"Oude Friese kruidnagelkaas".

Wob
For whom a day is not complete without having eaten a chunk of cheese



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