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Leerdammer
Leerdammer
Leerdammer
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Leerdammer
Country of originNetherlands
RegionSchoonrewoerd, Leerdam
Source of milkCows
PasteurisedYes
TextureSemihard
Aging time3–12 months
CertificationTrademark name
Named afterLeerdam
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Leerdammer (Dutch pronunciation: [leːrˈdɑmər]) is a Dutch semihard cheese made from cow's milk. It has an ageing time around 3–12 months. It has a creamy white texture and was made to be similar in appearance and flavour to Emmental. Its sweet and somewhat nutty flavour becomes more pronounced with age. It also has distinct holes.[1] Advertisement campaigns have used the slogan "De lekkerste kaas tussen de gaten" ("the tastiest cheese between the holes").[2]

The cheese is produced exclusively by the Bel Group. The Leerdammer name is a trademark of Bel Leerdammer B.V.[3] On 22 March 2021, Bel Group announced it was handing over the brand and its related assets to Lactalis in exchange for the shares Lactalis held in Bel Group, bar a retained 0.9% stake.

Leerdammer cheese is produced in Schoonrewoerd in the municipality of Leerdam, the city which gave Leerdammer its name. Generic Leerdammer-style cheese is sold as Maasdam cheese. Groupe Bel has a second factory producing Leerdammer in Dalfsen, in the eastern province of Overijssel. It is also produced in France.[4]

The cheese was developed by Cees Boterkooper, who had owned a small dairy in Schoonrewoerd since 1914,[5] and Bastiaan Baars, who ran a cheese shop in a nearby village. The two met in 1970, and soon afterwards decided to collaborate. They worked on a cheese that could compete with Gouda and Edam. Leerdammer was launched in 1977.[6][7] It is also available in supermarkets throughout Europe, Russia, and the US.[4]

Leerdammer cheese has holes because of a ripening process that involves specific bacteria producing carbon dioxide gas, which creates bubbles within the cheese. These bubbles, or "eyes," are a characteristic feature of Leerdammer and other similar cheeses like Emmentaler.

See also

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References

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Revisions and contributorsEdit on WikipediaRead on Wikipedia

Leerdammer

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from Grokipedia
Leerdammer is a semi-hard cheese originating from the , renowned for its mild, nutty flavor and distinctive Emmental-style holes, produced from pasteurized cow's milk with a smooth, melt-in-the-mouth texture. Developed in 1974 by Cees Boterkooper, a local dairy owner, and Baastian Baars, a cheesemaking manager, near the town of —which inspired the brand name—the cheese blends traditional Dutch techniques reminiscent of Gouda with innovative elements for its unique profile. Since its creation, Leerdammer has become a globally popular , emphasizing high- sourced from certified farmers under strict European and Dutch standards, including checks for content, antibiotic residues, and adherence to nine criteria via the "Milk Chain" (KKM). Production occurs in facilities certified to ISO 9001, FSSC 22000, , and ISO 14001, ensuring consistent and sustainability, such as using 100% recyclable PET packaging with increasing recycled content. Acquired by the French dairy giant in from Groupe Bel, the continues to innovate while maintaining its Dutch heritage, appealing to consumers seeking versatile, wholesome cheese options for slicing, melting, or snacking.

Overview

Description

Leerdammer is a semi-hard cheese produced from pasteurized cow's in the . It is characterized by a creamy white interior that develops a slightly elastic texture, distinguishing it from harder varieties. The cheese exhibits large, round holes reminiscent of those in , formed during the ripening process, paired with a mild, nutty flavor profile similar to young Gouda. Named after the town of , Leerdammer is actually manufactured in the nearby village of Schoonrewoerd. Leerdammer is typically presented in wheel shapes coated with wax to protect its supple texture during storage and transport. These wheels generally weigh approximately 12 kg, making them suitable for retail portioning and home consumption.

Characteristics

Leerdammer cheese, a branded variety of the Maasdam style, exhibits a mild flavor profile characterized by sweet and nutty notes, with low acidity that contributes to its approachable taste. This sweetness is slightly pronounced, offering a subtle complexity that develops as the cheese ages from 4 weeks to 12 months, making it distinct yet versatile for everyday consumption. The texture of Leerdammer is semi-hard and smooth, providing a creamy and slightly elastic in younger varieties, which transitions to a firmer consistency upon further maturation. Its aroma is mild and pleasant, evoking a delicate milky scent without . A defining physical feature is the presence of large, irregular eyes or holes, formed by gas production during the process, which enhance both its visual appeal and unique tactile experience when eaten. Often regarded as a hybrid of Gouda and , it combines the former's creaminess with the latter's hole structure for a balanced Dutch interpretation.

History

Invention and Development

Leerdammer cheese was invented in 1974 by Cees Boterkooper, a businessman who had owned a small in Schoonrewoerd, , since 1914, in collaboration with Bastiaan Baars, manager of a cheesemaking business in a nearby town. The development aimed to create a semi-hard Dutch cheese that blended the mild, creamy flavor of traditional Gouda with the distinctive large holes characteristic of Swiss , while achieving a shorter maturation period of 3 to 12 months through innovative Dutch production techniques that accelerated the formation of bubbles. Boterkooper and Baars began their partnership around 1970, focusing on producing a cheese to expand the range of Dutch varieties beyond established types like Edam and Gouda, resulting in a product with a smooth texture and nutty taste that could compete internationally.

Ownership Changes

Leerdammer cheese was initially produced by a small operation established by Cees Boterkooper and Bastiaan Baars in Schoonrewoerd, , following its development in 1974. In 1976, the Baars company, the primary maker of Leerdammer, was acquired by Koninklijke Wessanen nv, a Dutch food conglomerate, integrating the into its portfolio. Wessanen owned and expanded Leerdammer through the late , growing it into one of Europe's leading sliced cheese brands with annual reaching approximately €292 million by 2001. In September 2002, Wessanen sold the entire Leerdammer Company to France's Fromageries Bel (now ) for €190 million, marking Bel's strategic entry into the European hard cheese market. Under Bel's ownership, Leerdammer's and nearly doubled over the subsequent two decades, benefiting from Bel's global distribution network while maintaining its Dutch production base. In March 2021, Bel Group announced exclusive negotiations to sell Leerdammer to Group, the world's largest , for an undisclosed amount, as part of Bel's to focus on core snacking brands. The transaction, completed on September 30, 2021, included the Leerdammer brand rights across , the Dutch production entity Royal Bel Leerdammer NL, and related assets such as Bel Italia, ensuring continuity in manufacturing and market presence. This acquisition strengthened Lactalis's position in the premium sliced cheese segment, with Leerdammer recognized as 's top brand in that category. Following the acquisition, integrated Leerdammer into its international portfolio and expanded its availability, including a U.S. market launch under the Président label in November 2024, introducing the cheese as a specialty blending Swiss and Gouda styles. This move targeted American consumers seeking premium European products, leveraging Président's established deli presence to distribute Leerdammer nationwide.

Production

Manufacturing Process

The manufacturing process of Leerdammer cheese, a semi-hard variety similar to Maasdam, begins with high-quality pasteurized cow's milk, which is standardized to achieve a consistent protein-to-fat ratio of approximately 1.13:1 and heated to around 32°C in large vats. At this stage, mesophilic lactic acid bacteria (such as Lactococcus species), propionic acid bacteria (Propionibacterium species), and sometimes thermophilic adjuncts like Lactobacillus helveticus are added to initiate fermentation and contribute to the cheese's characteristic properties, including the later formation of holes through gas production. Calcium chloride is incorporated to stabilize the milk proteins, followed by the addition of a microbial coagulant (rennet) after a brief ripening period of about 40 minutes, allowing the milk to coagulate into a firm gel. The coagulated gel is then cut into small grains, typically when it reaches a firmness of around 35 Pa, and gently stirred to prevent matting while promoting syneresis, or whey expulsion. The curd grains are washed with warm water (around 50°C) in a controlled cooking step, gradually raising the temperature to 37°C at a rate of 0.2°C per minute, which further washes out lactose and achieves a target pH of 6.2 to 6.4 before drainage—this pH range is standard for rennet-coagulated semi-hard cheeses like Gouda and Maasdam to ensure proper curd texture and moisture control. Approximately 34% of the whey is drained relative to the original milk volume, leaving the curd ready for further handling. The de-wheyed curd is transferred to cylindrical molds to form wheel-shaped cheeses, typically weighing several kilograms each, and pre-pressed lightly (3–5 kPa for 25 minutes) before full pressing (increasing to 3.3–14 kPa over 3.5 hours) to consolidate the curd particles into a cohesive mass and expel additional whey. The pressed wheels are then immersed in a solution (approximately 23% NaCl with 0.56% CaCl₂ at 5.2 and 18°C) for 24 to 48 hours, depending on wheel size, to develop surface rind and impart salt for preservation and flavor balance. Following , the cheeses undergo initial in a controlled environment at moderate (around 12–15°C) and (85–90%) for several days, allowing the formation of a rind while preventing excessive moisture loss or cracking before subsequent maturation. This step ensures the structural integrity of the wheels as they prepare for .

Aging and Maturation

The aging and maturation of Leerdammer cheese, a semi-hard variety similar to Maasdam, occurs over 3 to 12 months in controlled environments to develop its supple texture, mild to nutty flavor, and signature large round holes known as eyes. This ripening process begins after the cheese wheels are formed and brined, with storage at overall temperatures of 12-15°C and high around 85% to facilitate microbial activity without excessive drying. An early warm phase at 18-22°C lasting 2-3 weeks promotes rapid growth of bacteria (PAB), which ferment produced earlier in manufacturing into , acetic acid, and (CO₂); the CO₂ gas creates the characteristic eyes by forming bubbles within the cheese matrix. Following this phase, the wheels are transferred to cooler conditions at 7-12°C for the remainder of maturation, allowing flavors to mellow and integrate while preventing over-acidification. During the entire process, the 12-kg wheels are regularly turned daily and brushed to promote even , control rind development, and minimize mold or uneven surface growth. Once maturation is complete, the wheels receive a coating of yellow , applied in multiple thin layers, to seal in moisture, protect the supple interior, and extend without altering the dynamics. Leerdammer varieties are distinguished by maturation duration: young versions, ripened for about 3 months, yield a mild, creamy profile ideal for everyday use; mature types, aged 6-9 months, develop a richer, nuttier with enhanced complexity from prolonged PAB activity and enzymatic breakdown.

Varieties and Products

Original Leerdammer

The Original Leerdammer is the flagship full-fat variant of this semi-hard Dutch cheese, featuring a fat content of 27-28% that contributes to its rich, creamy profile. It exhibits a slightly elastic texture with a pale yellow to creamy white interior marked by an open structure and distinctive large holes formed during production. The cheese undergoes aging for 3 to 12 months, during which its mild, sweet, and nutty flavor intensifies gradually. Leerdammer Caractère represents a more mature variant of the original, achieved through a longer ripening period of at least 15 weeks, resulting in a sharper, hearty-intensive flavor. This version appeals to those preferring a bolder taste and is often sold in sliced or block forms, with full-fat content around 48% FIDM for a richer mouthfeel; it is also lactose-free (<0.1 g/100 g). This version is commonly available in various formats to suit consumer preferences, including solid blocks for versatile use, pre-packaged slices for convenience, and wedges for portioned servings. A typical ranges from 20 to 30 grams, making it suitable for sandwiches, snacks, or light meals. The generic equivalent, produced using a similar process but without brand affiliation, is widely known as Maasdam cheese. Originally developed in the Netherlands, Original Leerdammer is primarily distributed across European markets, with expansion into the United States via the Président brand launched in November 2024.

Light and Spreadable Variants

Leerdammer Lightlife is a reduced-fat variant of the original cheese, featuring approximately 16% fat content, which represents about 42% less fat compared to the standard Leerdammer Original. This version maintains the mild, nutty flavor profile while offering higher protein levels relative to its fat-reduced composition, making it suitable for health-conscious consumers seeking a lighter option for sandwiches or snacks; it is also lactose-free and suitable for vegetarians. It is typically available in pre-sliced portions for convenience. In 2025, introduced Leerdammer Original Spreadable, the brand's first entry into the spreadable cheese category, presented in 125g packs with a cream cheese-like consistency. This product retains the signature mild and nutty taste of the original Leerdammer but is designed for versatile uses, such as spreading on toast or incorporating into burgers, expanding the brand's appeal to modern meal preparations. It launched initially in select retailers like in May 2025, targeting consumers looking for convenient, processed formats. Beyond these, Leerdammer offers pre-sliced options across its variants for everyday convenience, widely available in European markets to facilitate quick meal assembly without additional preparation.

Brand and Marketing

Corporate Ownership

Leerdammer is owned by the Group, a French multinational dairy company, following its acquisition from the in September 2021 for an undisclosed amount. This transaction integrated Leerdammer into Lactalis's extensive portfolio of cheese brands, allowing the French giant to strengthen its position in the European semi-hard cheese segment. The acquisition included the Leerdammer brand rights and related production assets, enabling Lactalis to leverage its global distribution network for further brand expansion. Production of Leerdammer cheese occurs exclusively at facilities in the , with the primary plant located in Schoonrewoerd, operated by Royal Leerdammer B.V. This site handles the full manufacturing process, from sourcing to , maintaining the brand's Dutch heritage and quality standards. Royal Leerdammer B.V. employs around 430 staff across its facilities and focuses solely on Leerdammer products, ensuring consistency in the cheese's signature creamy texture and mild flavor. Under ownership, Leerdammer enjoys broad international distribution, available in major European markets as well as select regions worldwide. In 2024, the brand entered the U.S. market through Lactalis's Président label, launching as a specialty cheese in Northeast retailers to introduce its Swiss-Gouda hybrid profile to American consumers. This expansion builds on existing presence in countries like the , , and , supported by Lactalis's robust export infrastructure.

Advertising and Market Presence

Leerdammer's marketing emphasizes its Dutch origins through the "Discover the Taste of Leerdammer," which highlights the cheese's unique mild and nutty flavor developed in as a blend of traditional Dutch techniques and Emmental-style characteristics. This positioning underscores the brand's heritage from the town of , portraying it as an authentic Dutch product with a creamy texture and distinctive holes that set it apart from classics like Gouda. Since its acquisition by in 2021, Leerdammer has featured in humorous advertising campaigns targeting families and younger consumers, with efforts intensifying from 2023 onward. The "Deliciously Different" campaign, launched in 2023 and continuing with a ad in January 2025, uses quirky humor—such as a shopper in disguises repeatedly sampling the cheese at a counter—to promote its irresistible taste and encourage repeat purchases. These ads, backed by over £800,000 in investment, aim at ABC1 adults aged 25-45, achieving high awareness (98% index) and a 42% repeat purchase rate in the UK. Additionally, the 2025 "Talk It Out" initiative partners with the charity YoungMinds, employing sketches to facilitate conversations between parents and children, further embedding the brand in family-oriented narratives. The brand maintains strong market presence through availability at major UK retailers like Sainsbury's and Morrisons, where it is promoted via in-store sampling and displays. In Europe, Leerdammer is recognized as one of the continent's leading hard cheeses for its premium quality and accessibility. This status is reinforced by its cultural integration in Dutch cheese traditions, where it appears alongside varieties like Gouda, contributing to broader awareness of the Maasdam-style cheese that Leerdammer pioneered as its trademarked original. The generic Maasdam, inspired by Leerdammer's 1974 innovation, enhances the brand's visibility by popularizing the holey, nutty profile across European markets.

Nutritional Profile

Composition and Health Aspects

Leerdammer Original cheese provides 352 kcal of energy per 100 grams, with a macronutrient profile consisting of 27.5 grams of total (including 18.5 grams of ), 26 grams of protein, less than 0.1 grams of carbohydrates, and 1.5 grams of salt. It is notably rich in calcium at 860 milligrams per 100 grams, contributing to bone health. It also contains , which supports formation. Due to its aging process, the cheese contains low levels of , typically under 0.1 grams per 100 grams, making it suitable for those with mild . From a perspective, the high content may contribute to elevated levels if consumed in excess, though its protein and calcium support muscle maintenance and skeletal strength. Leerdammer Original is suitable for lacto-vegetarians, as it uses a vegetarian coagulant in production. As a milk-based product, it poses a of allergic reactions for those with allergies. The variant offers a reduced-calorie option at 262 kcal per 100 grams, with 16 grams of (10.5 grams saturated), while maintaining similar protein and mineral benefits but with adjusted content for lower overall .

Serving Suggestions

Leerdammer cheese is best enjoyed at , where its mild, nutty flavors and creamy texture can fully develop after being removed from the for 20-30 minutes. Thinly sliced, it makes an excellent addition to cheese boards, complemented by fruits, nuts, crackers, , or honey. Its semi-hard consistency allows Leerdammer to melt smoothly, ideal for hot dishes like toasties—such as a spiced chilli version with spring onions and chilies—or burgers topped with melted slices. For cooler preparations, incorporate it into sandwiches for a subtle creaminess or salads to add a balanced, nutty element without overpowering other ingredients. Store Leerdammer in the refrigerator at 4-8°C, tightly wrapped in cheese paper or wax paper to maintain moisture and prevent odor absorption; once opened, it remains fresh for several weeks. Unopened vacuum-sealed packages have a shelf life of 7-8 weeks under proper refrigeration. Pair Leerdammer with light white wines like Sauvignon Blanc or Pinot Grigio to highlight its mild profile, or opt for beers such as amber ales, Belgian ales, or IPAs for a refreshing contrast.

References

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