How we make our Leerdammer cheese

Blending traditional knowledge with modern expertise…to create the most delicious tasting Leerdammer !

Step 1

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.

Step 2

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.


Step 3

The curds are poured into ‘cheese moulds’ and pressed down.
They’re beginning to look a bit more like cheese now!


Step 4

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.

Step 5

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.