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Dessert

Dutch Cheese

A cheese made from sour milk, sweet cream, coarse sea salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and cream are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 29,399 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Dutch Cheese

Ingredients

Directions

Make the curd

  1. Set a crock of sour milk without disturbing the clabber.

  2. When whey has separated, remove it and drain on a cloth laid in a colander, being careful not to break the curd.

Serve

  1. When ready to serve, chop the curd with a spoon and add sweet cream.

  2. Season with coarse sea salt and pepper.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sour milk
Its acidity thickens the milk into clabber and then curd, forming the cheese.
Sweet cream
Adds fat and richness, softening the tangy curd for a creamier texture.

The step that matters

Draining the whey without breaking the curd. Tender curd holds moisture loosely. Breaking it releases more whey and leaves a grainy, uneven texture, so drain gently and let gravity do most of the work.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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