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Dutch Cheese

A cheese made by curdling thick and sweet milk with buttermilk, salted, tied, and buttered.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Dutch Cheese

Ingredients

Directions

Make the curds

  1. Mix the thick milk, sweet milk, and buttermilk.

  2. Scald the mixture slowly in an iron or tin pot until curds form.

  3. Place a colander over a pail and line it with a linen strainer.

  4. Dip the curds into the colander and drain.

Shape and serve

  1. Season with coarse sea salt to taste and tie the curds up.

  2. Form the curds into a ball and remove the cloth.

  3. Place the cheese on a plate and rub the surface with butter.

  4. Slice the cheese for serving.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Buttermilk + buttertop 20% of all pairs
    Smell alikemoderate
    Cooked together2,674 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Milk + buttermilktop 41% of all pairs
    Smell alikelow
    Cooked together9 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Thick milk
Its proteins form the curds that become the body of the cheese.
Buttermilk
Its acidity helps milk proteins curdle when heated.
Sweet milk
Adds milk solids and moisture, contributing to the curd's yield and mild flavour.

The step that matters

Scald the mixture slowly. Heating gently lets the proteins coagulate into soft, tender curds. Heating too fast can scorch the milk on the pot base and make the curds tough or grainy.

“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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