Maasdam cheese

Maasdam cheese is a Swiss cheese-like variety that originated from the Netherlands. It is named after the village of Maasdam, located in the Dutch province of South Holland.

History

Maasdam cheese was first produced in the early 20th century as a response to the high demand for Swiss Emmental cheese. Dutch cheese makers sought to create a similar product that could compete in the international market. The result was a cheese with a sweet, nutty flavor and large holes, similar to its Swiss counterpart.

Production

The production of Maasdam cheese involves a process known as propionic fermentation. This process is responsible for the large holes or "eyes" that are characteristic of Swiss-style cheeses. The cheese is made from cow's milk, and the curds are washed to remove some of the lactose, resulting in a sweeter flavor. The cheese is then aged for a minimum of four weeks, although some varieties are aged for up to twelve weeks to develop a stronger flavor.

Characteristics

Maasdam cheese is recognizable by its pale yellow color and large holes. It has a smooth, creamy texture and a sweet, nutty flavor. The cheese is typically sold in wheels, which have a distinctive dome shape due to the gas produced during fermentation. Maasdam cheese is often used in cooking, particularly in dishes that require melted cheese, such as fondue and raclette. It is also commonly served on cheese platters, paired with fruits and nuts.

Nutritional Value

Like most cheeses, Maasdam cheese is high in protein and calcium. However, it is also high in fat and sodium, which can contribute to various health issues if consumed in excess. Despite this, cheese can be part of a healthy diet when eaten in moderation.

See Also

• List of Dutch cheeses
• Swiss cheese
• Cheese making