How we make our cheese
Blending traditional knowledge with modern expertise…to create the most delicious tasting Leerdammer !
Milk is sourced from the farms close to our dairies. Its quality checked before it leaves the
farm and quality checked again when it’s done the short 50 km-trip to our dairies.
The milk is made to curdle using vegetarian rennet, which means Leerdammer is vegetarian cheese.
Lactic ferments are also added at this stage to start the fermentation process.
The curds are poured into ‘cheese moulds’ and pressed down.
They’re beginning to look a bit more like cheese now!
They take a swim into a bath of brine (or salt, to you and me).
Salt act as a natural preservative and enhances the taste.
The cheeses are placed either on wooden shelves or under foils and left to mature.
(or age) naturally. They’re carefully monitored every step of the way.