Discussion in 'Cheese' started by graystratcat, Feb 4, 2012.

  1. Just wondering if anyone has smoked any Leerdammer cheese before?  I have a little over a pound in my smoker right now with some Sharp Cheddar, Asiago and Pepper Jack.  I've never even tasted Leerdammer before today - and I'm a cheese lover! - so this is a new one to me.

  2. Well, since no one responded I guess no one has smoked this before... guess that makes me the first?  [​IMG]

    I'll let you know what I think of it in about 2 weeks.......

  3. harleysmoker

    harleysmoker Smoking Fanatic

    Sorry I have never heard of it, Bump, bump,,,,,,,,,
  4. What kind of cheese is it? Any q-view of the smoke? 
  5. Hey SmokinHusker, no c-view of this smoke... didn't think about taking pix for this one.

    As for 'what kind of cheese is it'?  Well, I really don't know.  Like I said above, I hadn't even heard of it until the other day.  My wife found it when she was out shopping and brought it home and asked me to throw it in the smoker with the rest of the cheese...

    Seems this is turning into quite the little mystery....

    Here's what I found on Wikipedia:

    Leerdammer is a Dutch semi-hard cheese made from cow's milk. It has an aging time of around 3–12 months. It has a creamy white texture and was made to be similar in appearance and flavor to Emmental, but it is rounder in taste. It has a sweet and somewhat nutty flavour that becomes more pronounced with age. It also has distinct holes in it. In a past advertisement campaign this was made use in claiming jokingly that "the taste is around the holes".

    The cheese is produced exclusively by le Groupe Bel. The Leerdammer name is a trade mark of Bel Leerdammer B.V.[1]

    Leerdammer cheese is produced in Schoonrewoerd in the municipality of Leerdam, the city which gave Leerdammer its name. Generic Leerdammer-style cheese is sold as Maasdam cheese.

    The cheese was developed by Cees Boterkooper, who owned a small dairy in Schoonrewoerd since 1914[2], and Bastiaan Baars, who ran a cheese shop in a nearby village. The two met in 1970, and soon afterward decided to collaborate. They worked on a cheese that could compete with Gouda and Edam. Leerdammer was launched in 1977.[3][4]

    Guess I'll find out in a few weeks when I open the first vac-pack....

  6. I've had Emmental, which is very good. Kind of an expensive Swiss! I think you will be pleased with it. Thanks for the info, learned something new.

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