Frederic Melton
Leerdammer is a Dutch semi-hard cheese made from cow's milk. It was first developed by Cees Boterkooper in 1914 at a small farm in Schoonrewoerd, a city in the municipality of Leerdam, from where the cheese gets its name. The cheese is known for its slightly elastic, creamy white texture and sweet, nutty flavour. It is produced exclusively by Groupe Bel and is available in a variety of shapes and sizes. In this paragraph, we will explore the process of making Leerdammer cheese, from the ingredients used to the production methods employed.
| Characteristics | Values |
|---|---|
| Country of Origin | The Netherlands |
| Texture | Semi-hard |
| Colour | Creamy white |
| Flavour | Sweet, nutty |
| Milk | Pasteurised cow's milk |
| Fat Content | 48+ |
| Lactose | Lactose-free |
| Aging Time | 3–12 months |
| Inventors | Cees Boterkooper and Bastiaan Baars |
| Launch Year | 1977 |
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What You'll Learn
Leerdammer's origin and ingredients
Leerdammer is a semi-hard Dutch cheese made from pasteurised cow's milk. It was first developed by Cees Boterkooper in 1914 at a small farm in Schoonrewoerd, located in the municipality of Leerdam, from where the cheese takes its name. Boterkooper owned a small dairy in Schoonrewoerd and collaborated with Bastiaan Baars, who ran a cheese shop in a nearby village, to create a cheese that could compete with Gouda and Edam. Leerdammer was launched in 1977 and is now produced in Dalfsen, in the eastern province of Overijssel, as well as in France. It is exclusively produced by Groupe Bel, with the generic version of the cheese sold as Maasdam cheese.
Leerdammer has a slightly elastic, creamy white pate with a sweet and nutty flavour that becomes more definite with age. The cheese has an aging time of around 3–12 months and is known for its distinct holes. Its texture is open, with numerous holes, and it has a mild and nutty flavour that is popular for breakfast or lunch. It is lower in fat than cheddar, making it a brilliant alternative in sandwiches, toasties, or lunchtime snacks.
Leerdammer Original is made with the following ingredients: fat 48+, pasteurised cow's milk, vegetarian (microbial) rennet, salt, and lactic acid. The hard structure of the cheese makes it suitable for shipping by post. The cheese is freshly cut and vacuum-packaged, with a shelf life of 7-8 weeks.
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How it's made
Leerdammer is a semi-hard Dutch cheese made from pasteurised cow's milk. It was first developed by Cees Boterkooper in 1914 at a small farm in Schoonrewoerd, located in the municipality of Leerdam, from where the cheese takes its name. Leerdammer has a slightly elastic, creamy white pate with a sweet and nutty flavour that becomes more defined with age. The cheese is aged for around 3 to 12 months and has a number of holes, similar in appearance to Emmental, but with a rounder flavour. It is often cut into cubes, used for snacks and combined with drinks, and is a very popular cheese in the Netherlands and beyond.
Leerdammer was created as a cheese to compete with Gouda and Edam. In 1970, Cees Boterkooper, who owned a small dairy, met Bastiaan Baars, who ran a cheese shop in a nearby village. They decided to collaborate and develop a new cheese, launching Leerdammer in 1977. The cheese is now produced by Groupe Bel, which has a second factory in Dalfsen, in the eastern province of Overijssel, as well as in France.
Leerdammer is made with milk from cows that free-graze for at least 120 days a year, 6 hours a day. The cheese is then cut and vacuum-sealed, prolonging its shelf life for 7 to 8 weeks. It is packaged with cooling packs to ensure the best quality and shipped worldwide.
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Aging process
Leerdammer is a semi-hard Dutch cheese made from pasteurised cow's milk. It has a distinctive ageing process, which can vary from 3 to 12 months. During this time, the cheese develops its signature sweet and nutty flavour, which becomes more defined and pronounced as the cheese matures.
The ageing process is a critical step in the production of Leerdammer, as it significantly impacts the cheese's texture, taste, and overall quality. It begins with the curdling of milk, followed by the cutting and stirring of the curds, and then the cheese is pressed and brined. After that, the ageing process starts, and it is carefully monitored and controlled to ensure the desired outcome.
Leerdammer is an open-textured cheese with numerous holes, similar in appearance to Emmental, but with a rounder flavour. The ageing process influences the size and distribution of these holes, which are a result of the specific bacteria culture used in the cheese-making process. The holes contribute to the overall texture and mouthfeel of the cheese.
During the ageing process, the cheese is stored in carefully controlled environments, such as temperature- and humidity-regulated cheese caves or ageing rooms. These conditions are crucial in determining the final characteristics of the cheese. The temperature and humidity levels are adjusted during the ageing process to influence the development of flavours and the texture of the cheese.
The ageing time for Leerdammer can vary depending on various factors, including the desired flavour intensity, texture, and market demand. The shorter ageing times of 3 to 4 months result in a milder, softer cheese, while longer ageing times of 10 to 12 months produce a more intense, sharper flavour and a harder texture.
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Packaging and shelf life
Leerdammer cheese is packaged in a variety of ways, depending on the retailer and the format of the cheese. For example, Leerdammer Original Cheese Slices are often sold in trays, which can be recycled. The cheese itself is vacuum-sealed to ensure freshness and a long shelf life. This method of packaging, employed by some retailers, guarantees a 7-8 week shelf life. After this period, the cheese is shipped with a cooling pack to ensure the best quality.
Leerdammer cheese is also sold in blocks or wheels, which may be vacuum-sealed or left unpackaged. The whole cheeses are not usually vacuum-sealed. When sold in cubes, the cheese is vacuum-packaged, which makes it suitable for sending by post.
The cheese has a long shelf life due to its semi-hard texture and the pasteurisation process. The aging time of Leerdammer is between 3 and 12 months, which contributes to its flavour development. The longer the cheese ages, the more pronounced its sweet and nutty flavour becomes.
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Where to buy
Leerdammer cheese is a well-known Dutch cheese with a mild and nutty flavour. It is a classic among Dutch cheeses and is popular at breakfast or lunch. It is also versatile and can be used in many ways, including as a snack at parties.
Leerdammer cheese can be purchased online from specialist cheese shops, such as the Gouda Cheese Shop, which offers a wide range of products at competitive prices with low shipping costs. The cheese is freshly cut and vacuum-sealed for 7-8 weeks of shelf life and shipped with cooling packs to ensure optimal quality. The Gouda Cheese Shop also offers the option to send cheese gifts to friends or business acquaintances, with a personal message included.
In addition to specialist online cheese shops, Leerdammer cheese can also be purchased from online retailers that specialise in Dutch products, such as Dutch Expat Shop, which offers worldwide delivery.
Leerdammer cheese can also be purchased from local cheese shops or specialty food stores. It is always a good idea to call ahead to ensure that the store carries Leerdammer cheese and to check their current inventory. Some stores may also offer the option to special order the cheese if it is not regularly stocked.
Finally, for those who reside in or near the Netherlands, Leerdammer cheese can be purchased directly from the source at the Groupe Bel factory in Dalfsen, in the eastern province of Overijssel.
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Frequently asked questions
Leerdammer is a semi-hard Dutch cheese made from pasteurised cow's milk. It has a creamy white texture and a sweet and nutty flavour.
Leerdammer was first developed by Cees Boterkooper in 1914 at a small farm in Schoonrewoerd. It was made to be similar in appearance and flavour to Emmental, but with a rounder taste. It has distinct holes and an elastic texture.
Leerdammer is aged for around 3 to 12 months.
Leerdammer is produced in Schoonrewoerd in the municipality of Leerdam, the city which gave the cheese its name. It is also produced in a factory in Dalfsen, in the eastern province of Overijssel, and in France.
