Leerdammer is a brand of cheese that originated in the Netherlands. It is a semi-hard cheese made from cow's milk, and it is known for its characteristic mild and nutty flavor. This cheese has a smooth and creamy texture, with small, irregular holes throughout and has a relatively short history, as it was first created in the 20th century.

Leerdammer cheese was created by the Dutch cheesemakers Truus and Wim Bleijenberg, who started experimenting with cheese production in the late 1960s. They aimed to develop a cheese that combined the qualities of Swiss Emmental with the taste preferences of the Dutch. After several trials and modifications, the Bleijenbergs perfected the recipe for Leerdammer cheese in 1974. They submitted a patent application for their unique cheese production process, which involved adding a particular culture to the milk to develop the cheese's distinct flavor.

The cheese was named "Leerdammer" after the village of Leerdam in the Netherlands, where the Bleijenbergs' story began. The village is known for its rich cheesemaking tradition and lent its name to this new variety. To bring Leerdammer cheese to a broader market, a dairy cooperative known as Frico started commercial production in 1977. This decision allowed for wider distribution and helped establish Leerdammer as a popular cheese in the Netherlands and abroad.

As Leerdammer gained popularity in the Netherlands, its success spread to other European countries. It became particularly popular in Germany, France, and the United Kingdom. To meet the demand, additional Leerdammer production facilities were established in these countries. Leerdammer cheese is now exported to more than 70 countries and enjoyed globally. It remains a staple cheese in sandwiches, has gained popularity in gourmet cuisine, and is often included in cheese platters for its unique taste and versatility.

1. Milk Sourcing: The first step in making Leerdammer cheese is to source high-quality cow's milk. The milk is typically pasteurized to ensure food safety and remove potential harmful bacteria.

2. Culture Development: To prepare the milk for cheesemaking, a starter culture is added. The specific culture used in Leerdammer helps develop the cheese's unique flavor and contributes to its characteristic hole formation during aging.

3. Coagulation: Once the starter culture has been added, rennet is used to coagulate the milk, causing it to form a solid curd. This process separates the curds from the liquid whey.

4. Curd Cutting: The solid curd is then cut into small pieces using special cutting tools. The size of the cut curds determines the size of the cheese's characteristic holes.

5. Heating and Stirring: The curds are carefully heated and stirred in large vats. This helps expel whey, further developing the texture and flavor of the cheese.

6. Curd Formation: The curds are then transferred to traditional cheese molds, where they are pressed to remove even more whey and shape the cheese into a round form.

7. Salting: After molding, the cheese is traditionally brined or salted, which adds flavor and helps preserve it during the aging process.

8. Aging: The fresh Leerdammer cheese rounds are then moved to specialized aging rooms, where they are allowed to mature. During aging, the cheese develops its characteristic flavor profile and distinctive holes.

9. Packaging and Distribution: Once the Leerdammer cheese has reached the desired aging period, it is packaged and distributed to stores and markets worldwide.

It's important to note that specific variations of Leerdammer cheese, such as Leerdammer Light or Leerdammer Original with added herbs, may involve additional steps or variations in the production process. Overall, the production of Leerdammer cheese is a careful and time-honored process that results in its unique taste and texture.

Enjoy!

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