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Leerdammer is a new cheese. Development of it started in 1976 by the Baars company; the product was launched in 1984. The cheese was designed to be an Emmenthal-type cheese that could challenge Emmenthal's market share in Europe, particularly France.
The cheese was named for the city the factory was in, Leerdam near Utrecht in the Netherlands. In 2000, the cheese was so successful that the Baars company renamed itself after its cheese and became The Leerdammer Company. The cheese also started a new category of cheeses: Maasdam cheese.
For a description of Leerdammer, see Maasdam cheese.
Substitutes
North American Swiss cheese, Jarlsberg, Emmenthal, Gruyère.
Nutrition
10 % less fat than ordinary cheddars; generally is free from artificial colourings and preservatives
History
The Dutch company made some brilliant moves that "ate" Emmenthal's lunch in France. While Emmenthal producers stuck to their traditions of making 70 and 80 kg cheese wheels, the Dutch made Leerdammer in smaller wheels of 12 kg, making it easier for stores to put in their deli counters. And, they had no hesitation about selling Leerdammer in wedges and slices, as well as in bags already grated, so that it could easily appear on dairy counters, within easy reach of consumers.
See Also
Emmenthal Cheese, Jarlsberg Cheese, Maasdam Cheese, Swiss Cheese
Other entries for Semi-Firm Cheeses
Appenzeller Cheese (Quarter Fat), Ardrahan Cheese, Asadero Cheese, Blue Cheeses, Botton Cheese, Brunost Cheese, Caerphilly Cheese, Cantal Cheese, Carrigaline Farmhouse Cheese, Cheshire Cheese, Chèvre, Chihuahua Cheese, Cotherstone Cheese, Criollo Cheese, Danbo Cheese, Danish Fontina Cheese, Edam Cheese, Farmer's Cheese, Fontal Cheese, Gaperon Cheese, Grimbister Cheese, Jalapeño Cheese, Leerdammer Cheese, Liederkranz Cheese, Livarot Cheese, Maasdam Cheese, Manchego Cheese (Mexican), Monterey Jack Cheese, Morbier Cheese, Mozzarella Cheese, Pavé d'Auge Cheese, Pavé d'Isigny Cheese, Pavé de Berry Cheese, Penyston Cheese, Quartirolo Cheese, Queso con Loroco, Ricotta Salata Cheese, Tetilla Cheese, Vacherin Fribourgeois, Wensleydale Cheese
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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