Leerdammer cheese

Leerdammer is a Dutch semi‑hard, pasteurised cow's‑milk cheese developed in the 1970s in Schoonrewoerd (municipality of Leerdam) and named after the town of Leerdam, known for its creamy texture and characteristic holes that resemble Emmental/Swiss varieties. (en.wikipedia.org)

The brand was created by Cees Boterkooper and Bastiaan Baars and launched in the late 1970s; production historically centered in Schoonrewoerd with additional Dutch facilities (e.g., Dalfsen) and some production in France. (en.wikipedia.org)

Ownership and corporate structure: Leerdammer was owned and grown by Groupe Bel for many years; in 2021 Bel and Lactalis agreed the transfer of the Leerdammer business and related assets to Lactalis, and the sale was completed later in 2021, placing Leerdammer within the Lactalis portfolio. (groupe-bel.com)

Current market/route‑to‑market: Under Lactalis ownership, Leerdammer has been positioned for broader international rollout (including a U.S. specialty import launch under the Président brand in 2024), while manufacturing remains primarily Dutch with additional production capacity in France. (lactalisamericangroup.com)

Practical summary: Product — Leerdammer cheese (semi‑hard Maasdam/Swiss‑style); Manufacturing — primarily the Netherlands (Schoonrewoerd and other Dutch facilities), also produced in France; Brand origin — Netherlands (created by Boterkooper & Baars); Ultimate owner — Lactalis Group (France) following the completed 2021 transaction. (en.wikipedia.org)