This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


A recently-developed Dutch cheese similar, but softer and 'sweeter' than Swiss Emmental. It has many large holes caused by the action of propionic acid bacteria being added to the curds. In Britain it's often found under a trade name Leerdammer or Westberg.

Reviews / Comments

Not yet reviewed

Be the first to add a review