Maasdam cheese
 | This article relies largely or entirely on a single source. (March 2013) |
| Maasdam | |
|---|---|
 | |
| Country of origin | Netherlands |
| Source of milk | Cows |
| Pasteurised | Yes |
| Texture | Semihard |
| Fat content | 45%[1] |
| Aging time | 1–3 months |
| Named after | Maasdam |
 Related media on Commons | |
Maasdam cheese (Dutch pronunciation: [ˈmaːsdɑm]) is a Swiss-style Dutch cheese. Made from cow's milk, it is aged for at least 4 weeks. It ripens faster than other Dutch cheeses. Maasdam has internal holes from the ripening process, and a smooth, yellow rind. Sometimes, it is waxed like Gouda. The cheese was created to compete with Swiss Emmental by being less expensive and quicker to produce. In the process of making a cheese with the same general components as Swiss cheeses, the Dutch ended up with a cheese that is nutty and sweet, but softer than Emmental due to a higher moisture content.
The style was introduced in 1984 by the Baars company as the trademarked Leerdammer cheese, though it is now made by other Dutch companies under the name Maasdammer. It is called after the village of Maasdam in the province of Zuid-Holland.
See also
- List of cheeses – List of cheeses by place of origin
Food portal
References
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