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leerdammer

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Common questions

Is leerdammer healthy?

leerdammer scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. Leerdammer is a processed cheese with a simple ingredient list consisting of milk, salt, cultures, and microbial enzymes, which aligns with traditional cheese-making practices.

How processed is leerdammer?

leerdammer is NOVA Group 3: Processed Foods.

Which ingredients drive leerdammer's score?

In Scout's ingredient-by-ingredient analysis, Milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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leerdammer

Leerdammer
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Lactalis
Category Cheese
Summary

Leerdammer is a processed cheese with a simple ingredient list consisting of milk, salt, cultures, and microbial enzymes, which aligns with traditional cheese-making practices. Despite being processed, it lacks harmful additives or seed oils, making it a relatively clean product within its category. However, due to its processing level, the score is capped to reflect its classification as a processed food.

Key ingredients 4

Milk
Good

Whole dairy ingredient.

Risks

Potential risks include lactose intolerance or milk allergies in some individuals.

Benefits

Milk is a good source of calcium and protein, which are important for bone health and muscle maintenance.

See more about Milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese production. The type of salt used can affect the mineral content of the cheese.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Salt enhances flavor and acts as a preservative, extending the shelf life of the cheese.

See more about Salt →
Lactic acid bacteria
Neutral

Lactic acid bacteria are used in cheese making to ferment lactose into lactic acid, aiding in flavor and texture development. They are essential for the fermentation process in cheese production. The specific strains used can influence the final taste and texture of the cheese.

Benefits

These bacteria contribute to the development of flavor and texture in cheese and can have probiotic benefits.

Microbial enzyme
Neutral

Microbial enzymes are used in cheese production to coagulate milk, forming curds. They are an alternative to animal-derived rennet, making the cheese suitable for vegetarians. The use of microbial enzymes can vary in effectiveness and flavor impact compared to traditional rennet.

Benefits

Microbial enzymes allow for cheese production without animal rennet, making it suitable for vegetarians.

See more about Microbial enzyme →

Processing

Group 3 · Processed

Processed Foods

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