What is Leerdammer?

Leerdammer Cheese is made exclusively by the Dutch company Le Groupe Bel and has only been on the market for decades. The cheese is made of cow's milk and has a mild, walnut taste. He is considered a cross between Gouda, Edam and Emmental Cheese. It has become one of the most popular Dutch cheeses in Europe and is often considered an affordable alternative to emmental cheese.

This semi-hard Dutch cheese was created in the 1970s. The couple worked for several years to design a semi-hard cheese that could compete with Edam and Gouda. In 1977, both cheese manufacturers announced that their work was completed, and began to create and distribute cheese from their milk in Schoonrewoerd in the Netherlands. Leerdrammer was then made by Baars Company for several years, until Le Groupe Bel has received a recipe and brand.

TRUE Leerdammer Cheese can only be made by Le Groupe Bel but MaasdaMEESE has all the features of Leerdammer without a brand. The cheese is available in wax or naturally polished bark and contains significantly less sodium and fat than other semi-hard cheeses from the area. Maasdam cheese is very similar to emotional cheese, except that it is much more accessible and takes less time. Like Leerdammera cheese itself, Maasdam cheese is known for its sweet, walnut flavor, although it is made of the same ingredients as Swiss cheeses. Maasdam and Leerdammer cheeses are often used by themselves, but they are also key ingredients in a number of different types of soups, suffles and appetizers.

In addition to the distinctive taste, Leerdammer cheese is also known for its prominent holes, which are very similar to those found in emotional cheese. Theotvores are created by bacterial growth that occurs as a cheese for three to 12 months. During the ripening process, the holes are expanding due to carbon dioxide created by bacteria. The size and frequency of these holes are determined by the temperature to KTEré is exposed to cheese during the maturation process, as well as the time the cheese takes to ferment the cheese.