Maasdam is a semi-hard cheese. Only the highest quality cow’s milk is used in its preparation, tested for the absence of antibiotics. During the cooking process, propionic bacteria are added to the cheese. It is thanks to these bacteria that its famous large holes, which are also called eyes, appear in the Maasdam.
The more holes the Maasdam has, the longer this cheese has matured.
Maasdam has a pale yellow uniform color. If the color of the cheese is uneven, and even whitish closer to the edges, this indicates improper storage of the cheese, or its expiration.
The taste of Maasdam is sweet, with pronounced nutty notes. Thanks to the addition of herbs and spices such as field mustard, cloves, pepper grass, nettle to the cheese recipe, this original taste is obtained.
The birthplace of Maasdam is the small town of the same name in the Netherlands.
Let’s find out how cheese is prepared in his homeland?
Maasdam: traditions and recipes of cheese.
There are several “golden” rules for making Maasdam cheese. True connoisseurs and admirers of this cheese never break them.
- use only selected milk of the highest quality
- use high quality propionic bacteria and starter culture
- compliance with the temperature regime at all stages of preparation (fermentation, formation, salting and drying)
In the process of maturation, Maasdam goes through three stages:
- The cheese spends about 10 days in the refrigerator. At t 7 – 14 degrees. A prerequisite is turning over every second day.
- The cheese goes into the fermentation chamber. It is at this stage that “holes in the cheese ripen.”
- They return to the refrigerator again and continue to ripen for at least one month.
After all the tests, we get a head of aromatic tasty cheese.
Maasdam: or what is it eaten with?
Maasdam cheese is unique in its taste. It is ideal as an independent dish, indispensable for slicing cheese. When added to other ingredients, Maasdam gives the dish a rich flavor and aroma. Maasdam goes well with white wines, pale ales and sweet cider.