Leerdammer® puts environmental and social responsibility at the very core of its mission. The brand commitments are based on four main pillars:
The cows whose milk makes Leerdammer® cheese graze on pasture at least 6 hours a day for a minimum of 120 days a year or at least 720 hours in a 120-day period, as defined by the Dutch dairy profession.
Leerdammer® ensures the cows are fed with GMO-free (<0,9%) food for slices sold in France, Germany, Belgium and the Netherlands and commits to move all its production by 2025.
Fight against climate change
Leerdammer® is committed to reducing its environmental footprint at all stages, from its farms to your plate. The milk used to make Leerdammer® is produced at farms within 2 to 150 km from its cheese dairies in Holland. The shorter the transport routes, the smaller the CO 2 footprint.
Leerdammer® click-packs are made of 100% PET which makes them ready to recycle, and they contain a minimum of 30% recycled material in the tray. The brand’s goal is to have all its packaging 100% recyclable ready and/or biodegradable by 2025!
Leerdammer® cheese is lactose-free and suitable for vegetarians. It is made with 4 ingredients only (except for Le Moelleux, cheese with inclusions and Leerdammer® cheese pucks): a high-quality milk, salt for taste uniqueness and preservation, lactic acid bacteria for fermentation and ripening, and microbial rennet to curdle the milk in an early step in the cheesemaking process.