Lahr singleparty 2013 - Leerdammer single
Made from cow's milk, it is aged for at least 4 weeks. Maasdam has internal holes from the ripening process, and a smooth, yellow rind. The cheese was created to compete with the popular Swiss Emmental by being less expensive and quicker to produce.In the process of making a cheese with the same general components as Swiss cheeses, the Dutch ended up with a cheese that is nutty and sweet, but softer than Emmental due to a higher moisture content.To serve, use two forks to pull the tender meat into nice chunky pieces.6.
The Leerdammer name is a trade mark of Bel Leerdammer B. 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 style was introduced in 1984 by the Baars company as the trademarked Leerdammer cheese, though it is now made by other Dutch companies under the name Maasdammer.
It is called after the village of Maasdam in the province of Zuid-Holland.
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