Leerdammer cheese is a mild, nutty Dutch cheese made from cow’s milk and considered a cross between Gouda, Edam, and Emmental cheeses. It was created in the 1970s by two cheese makers and is now produced exclusively by Le Groupe Bel. Maasdam cheese has similar characteristics to Leerdammer and is a cheaper alternative to Emmental cheese. Both cheeses are known for their distinctive holes, created by bacterial growth during the aging process.
Leerdammer cheese is produced exclusively by the Dutch company Le Groupe Bel and has been on the market for decades. The cheese is made from cow’s milk and has a mild, nutty flavor. It is considered a cross between Gouda, Edam and Emmental cheeses. It has become one of the most popular Dutch cheeses in Europe and is often considered a cheap alternative to Emmental cheese.
This semi-hard Dutch cheese was created in the 1970s by a dairy farmer named Cees Boterkooper and a nearby cheese retailer named Bastiaan Baars. The pair worked for several years to design a semi-hard cheese that could compete with Edam and Gouda. In 1977 the two cheese makers announced that their work was complete and began creating and distributing the cheese from their dairy in Schoonrewoerd, Holland. Leerdrammer was then produced by the Baars company for several years until Le Groupe Bel acquired the recipe and the brand.
True Leerdammer cheese can only be made by Le Groupe Bel, but Maasdam cheese has all the characteristics of Leerdammer without the brand name. The cheese is available in wax or naturally polished rinds and contains far less sodium and fat than other semi-hard cheeses from the region. Maasdam cheese is very similar to Emmental cheese, except it is much cheaper and takes less time to make. Like Leerdammer cheese itself, Maasdam cheese is known for its sweet, nutty flavor, despite being made with the same ingredients as Swiss cheeses. Maasdam and Leerdammer cheeses are often enjoyed on their own, but they are also key ingredients in a number of different types of soups, soufflés and appetizers.
In addition to its distinctive flavor, Leerdammer cheese is also known for its prominent holes that are very similar to those found in Emmental cheese. The holes are created by bacterial growth that occurs as the cheese ages for three to 12 months. The holes expand during the ripening process due to the carbon dioxide created by the bacteria. The size and frequency of these holes is determined by the temperature to which the cheese is exposed during the ripening process, as well as the amount of time it takes for the cheese to ferment.
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