Dutch cheese type, Maasdamer (Maazdamer), originally from a small town Maasdam… The -er prefix means that this cheese belongs to a certain area. This is a hard cheese made from low-fat milk. In the process of its manufacture, characteristic round or oval bubbles appear in it, which in the cut look like appetizing holes. It is believed that cheese Maasdamer the more delicious the more holes there are. In the context, it has a soft creamy hue and a delicate sweetish nutty-creamy taste.
It is interesting! In the neighborhood of the city Maasdam a similar cheese was made in the middle of the 14th century. The production process of this cheese has hardly changed since the Middle Ages. Goat milk can also be used for its production.
Geography of distribution Maasdamera
Despite the long history, Maasdamer is considered a young type of cheese, its production has acquired a large scale in the mid-80s of the last century. Since then, he has regularly won prizes at international exhibitions. He is known all over the world, but he is especially loved in Europe: in France, in Switzerland, where cheeses are produced Maasdammer or Swiss Maasdamer, in the CIS countries (Russia, Belarus and Ukraine).
This type of cheese is lightly salted, as it uses a quarter less salt than other Dutch cheeses. Therefore, it has a sweetish delicate taste. Like all natural hard cheeses, it is based on natural cattle milk and natural starter cultures.
After heat treatment and shaping of the curd, the whey is drained, and the curd is shaped and sent under the press. Within a certain time, it is dried and sent to ripening. Maturation Maazdamera is much faster than other Dutch cheeses. It is ready for use in a month.
Depending on the manufacturer, the calorie content of a 100 gram piece of Cheese Maasdamer may have:
- calorie content from 347 to 372 kcal;
- proteins – 24-26 g.;
- fat – 28-30 gr.
Light, airy cheese Maasdamer quickly saturates and gives the human body a lot of useful minerals and vitamins. It is recommended for children and people on a diet. It should be remembered that people with milk protein allergies should not eat natural cheeses.