What is Leerdammer?
A semi-hard pasteurised cow’s milk cheese from the Netherlands, developed in 1974 in Leerdam by Cees Boterkooper and Bastiaan Baars to combine the mild sweetness of Gouda with the large holes of Swiss Emmentaler. Not a geographical indication cheese; Leerdammer is a registered trademark of Groupe Bel. Aged for 3–12 months. The generic Maasdam cheese is produced as an equivalent without the protected brand name.
Taste, aroma, and texture
Smooth and elastic, with large, round, regular holes throughout. Pale yellow interior. Natural golden-yellow rind. Supple enough to bend without cracking. The large holes — bigger than Gouda’s, smaller than classic Emmentaler’s — are the key visual feature. Melts well.
Lactic notes are strongly dominant. Fruity notes are strongly present, with sweet butter and mild nut character. Earthy and animal notes remain faint, while herbal and smoky notes are barely perceptible. Clean, mild, and approachable, designed for broad appeal.
Cheesepedia taste profile
The values below are the structured baseline in the Cheesepedia app. Your personal match is calculated separately from your own taste profile.
A general profile can describe Leerdammer, but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Sliced into sandwiches, toasties, or lunch plates.
- Melted into omelettes, gratins, or baked potatoes.
- Cubed for salads, snack plates, or appetisers.
What pairs with Leerdammer?
Classic serving companions from the Cheesepedia catalog.
- Butter Cracker
- Grissini
- Lavash Chips
- Salted Cracker
- Mini Sesame Bagel
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for LeerdammerStory and origin
Developed in 1974 in Leerdam by Cees Boterkooper and Bastiaan Baars, who aimed to create a Dutch cheese with the hole structure and nutty character of Swiss Emmentaler, but with the milder, sweeter profile of Gouda. Launched commercially in 1977. Today it is owned by Groupe Bel and produced internationally. Leerdammer is not a protected designation, but a proprietary trademark.
Storage and serving
- Store in the fridge, wrapped or vacuum-packed.
- Air travel: suitable, especially if vacuum-packed.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
