Leyden, known in Dutch as Leidse kaas, is a traditional cheese from the city of Leiden, distinguished by the cumin and caraway seeds blended into the curd. It has been made since the 17th century and was historically produced only on farms in the surrounding countryside.

Flavor Profile

The base is a firm, low-fat cow’s milk cheese with a dry, slightly crumbly paste. The cumin dominates the flavor, contributing a warm, earthy, faintly bitter spice with a citrusy edge, while caraway adds an anise note underneath. The cheese itself is mild and salty, serving mainly as a vehicle for the spice.

How to Serve

Serve sliced on dark bread with mustard, the traditional Dutch presentation. Leyden also cubes well for platters, where its speckled appearance and distinctive flavor stand out among milder cheeses. It is a natural partner for beer.

Pairing Suggestions

Pair with a Dutch or German lager, a wheat beer, or a Gewürztraminer. Serve with pumpernickel, whole grain mustard, pickles, and cured sausage.

Storage

Wrap in wax paper and store in the refrigerator crisper drawer. Its low moisture makes it stable for a month or more.