My 1st Leerdammer was good-----my second was like the first----but the third is excellent----the flavor is like a blend of baby Swiss and Jarlsberg. The texture is perfect. Once again the eyes are a little small, but I can live with that
The whole warm phase, 4 weeks, it was coated in olive oil---so was a little surprised at how firm the rind is, but tastes good. Still experimenting with olive and coconut oil and lard.
This is a great cheese considering it is only 6 weeks old---don't know if further aging will change the flavor----in fact I don't know how long a Leerdammer ( Masdaam ) can be aged.
Sorry photos are not better, but my tongue was throwing a party for my mouth and drool was getting in the way