Maasdam

The Dutch traditionally make a cheese called Maasdam from the milk of cows. The cheese was developed in the mid-1990s as an alternative to the pricey Emmental cheese that is produced in Switzerland. Thanks to its quality, it has become one of the Dutch's favorite cheeses ever since. Toplist will reveal some of the most notable features of Maasdam flavor and what it offers!

First of all, this cheese has a waxy rind that conceals a creamy and flexible texture. It is speckled with several huge holes, making the air circulate easier and ensuring the interior part of the cheese enjoys enough room for flavor extraction.

Also, this cheese is semi-hard in texture. Hence, we are not surprised that the tastes are subdued, nutty, buttery, and sweet at the same time. In the same vein, the fragrances have a fruity quality to them, which can be used as a substitute for fruits in some recipes.

Maasdam has a total of 40 percent fat and is known for its fatty content. The aging process might take anything from 5 to 13 weeks. When it is still fresh, it is often consumed as a treat or used in the preparation of sandwiches. In addition, Maasdam may be melted and used in fondues, casseroles, and soups.