Why does leerdammer have holes in it

The generic name for the cheese is Maasdam. Made from pasteurized cow's milk, Leerdammer has a sweet, nutty, mild taste and a slightly elastic semi-hard texture with lots of holes.

It has been described as a cross between Emmental and Gouda. It is aged months. The holes in the cheese, just like those in Emmantal, are created by bacteria.

Changing the temperature, acidity, and fermentation time changes the size of the holes. Cees Boterkooper owned a small dairy in the town of Schoonrewoerd, just outside of Leerdam, where he made Edam. Bastiaan Baars ran a cheese shop in a nearby village. The two met in and soon afterward decided to work together. They attempted to create a cheese to compete with Edam and Gouda. In the created Leerdammer. The product was launched commercially in In winter, and at some other times, a cosy shed or stable is more comfortable for them.

Find out more here about our free-grazing promise. All of our partner-farmers are carefully selected and have to adhere to the guidelines and protocols set out by the Dutch authority. Additionally, we work closely with our partner-farmers and have developed additional guidelines to help the them monitor and improve the well-being of their cows: these guidelines cover everything related to their welfare — where they are housed, what they eat, how any illness is treated.

Click here for more about our animal welfare and free-grazing promise. Cheese can play a nutritious role in a healthy diet and balanced lifestyle. Leerdammer cheese is naturally rich in protein and calcium. Protein is needed for healthy bones and muscle mass. Calcium is important for keeping teeth and bones healthy. In fact, Public Health England recommend that we eat at least 3 portions of low-fat dairy products every day, as part of a balanced and healthy lifestyle.

Find out more about how we make Leerdammer so delicious — click here. Salt is an important part of the traditional cheese-making process. It plays a key role in helping the good ferments to flourish and knocking out the bad ones. It helps the flavour develop and as a natural preservative, keeps the cheese safe to eat. We can help! Where can I buy Leerdammer? The cheese is available either in wax or a naturally polished rind, and it contains considerably less sodium and fat than other semi-hard cheeses from the region.

Maasdam cheese is very similar to Emmental cheese except that it is much more affordable and takes less time to make. Like Leerdammer cheese itself, Maasdam cheese is known for its sweet, nutty flavor, despite the fact that it is made from the same ingredients as Swiss cheeses. Maasdam and Leerdammer cheeses are frequently enjoyed on their own, but they are also key ingredients in a number of different types of soups, souffles and entrees.

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 the bacterial growth that occurs as the cheese ages for a period of three to 12 months.