John Myers
Leerdammer is a brand name for a semi-hard Dutch cheese made from pasteurized cow’s milk. The large, round loaves mature for five weeks and are characterized by a smooth, light yellow cheese paste that is riddled with holes the size of cherries.
Origin
Leerdammer has been around since 1978. The two Dutchmen Cees Boterkooper and Bastiaan Baars developed this cheese, which combines the mild Gouda with the large holes of an Emmental. Today, Leerdammer is offered in different variations: the original, the stronger Caractère, the Léger with 17% absolute fat, the fine Delacrème, the Yoghu refined with yoghurt and several flavored varieties.
Season
all year round
Taste
The basic taste of Leerdammer is mild and nutty. Depending on the variety, its aroma can be a little stronger, creamier, fresher and spicier.
Use
The Dutchman is ideal as a cold cut on bread and rolls, delicious as a cube with grapes and nuts, as an ingredient in spicy salads and for gratinating or in fine cream soups.
Storage/shelf life
Store the piece in the wrapping paper and the wrapped slices of cheese in the vegetable drawer of the refrigerator. The cheese stays there for a week in one piece, and the slices stay fresh for a few days. Pay attention to the best-before date for packaged goods.
Nutritional value/active ingredients
The calorie and fat content varies depending on the variety: The original with 45% fat i. Tr. provides around 344 kcal/1441 kJ per 100 g as well as 27 g fat, 25 g protein and no carbohydrates. It also contains vitamins A, D, B2, B12 and plenty of calcium.
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