Bartlett Cheese vs Maasdam Cheese
Bartlett Cheese is a soft, artisan sheep-milk cheese from England, Great Britain and United Kingdom, while Maasdam Cheese is semi-hard and made from cow milk, originating in Netherlands.
What Is Bartlett Cheese?
Bartlett is a soft, artisan cheese made from unpasteurized sheep's milk in Somerset, England. It has a mold-ripened rind, which contributes to its aromatic and strong scent. The cheese is white in color and features a buttery and milky flavor profile. Its soft texture makes it an inviting choice for cheese boards or spreading on bread. Bartlett is appreciated for its rich taste and aromatic presence, offering a true taste of traditional English cheese-making.
What Is Maasdam Cheese?
Maasdam is a Dutch cheese made in the style of Swiss Emmental, aged at least four weeks and marked by holes that form as it ripens. It tastes nutty and sweet, and it is softer than Emmental because it holds more moisture.
What's the Difference Between Bartlett Cheese and Maasdam Cheese?
- Origin: Bartlett Cheese (England, Great Britain and United Kingdom), Maasdam Cheese (Netherlands)
- Milk type: Bartlett Cheese (sheep's milk), Maasdam Cheese (cow's milk)
- Milk treatment: Bartlett Cheese (unpasteurized), Maasdam Cheese (pasteurized)
- Texture: Bartlett Cheese (soft, artisan), Maasdam Cheese (semi-hard)
- Rind: Bartlett Cheese (mold ripened), Maasdam Cheese (smooth, sometimes waxed)
- Taste: Bartlett Cheese (buttery, milky), Maasdam Cheese (nutty, sweet)
Side-by-Side Comparison
| Bartlett Cheese | Maasdam Cheese | |
|---|---|---|
| Country of Origin | England, Great Britain And United Kingdom | Netherlands |
| Specific Origin | Somerset | The Netherlands |
| Milk Type | Sheep's milk | Cow's milk |
| Milk Treatment | Unpasteurized | Pasteurized |
| Texture | Soft, artisan | Semi-hard |
| Rind | Mold ripened | Smooth, sometimes waxed |
| Aging | — | At least 4 weeks |
| Taste | Buttery, milky | Nutty, sweet |
Taste Comparison: Does Bartlett Cheese Taste Like Maasdam Cheese?
Bartlett Cheese reads as buttery, milky, while Maasdam Cheese brings nutty, sweet character.
Can You Substitute Bartlett Cheese for Maasdam Cheese?
Bartlett Cheese can stand in for Maasdam Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for semi-hard. Flavor-wise, Bartlett Cheese reads as buttery, milky while Maasdam Cheese brings nutty, sweet notes.
Which Is Better, Bartlett Cheese or Maasdam Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Bartlett Cheese. For a semi-hard profile, Maasdam Cheese is the better fit. Flavor-wise, Bartlett Cheese suits recipes that want buttery, milky notes, while Maasdam Cheese fits dishes calling for nutty, sweet.
Which is your favorite?
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Frequently Asked Questions
Is Bartlett Cheese the same as Maasdam Cheese?
No, they're distinct cheeses. Bartlett Cheese originates in England, Great Britain and United Kingdom, while Maasdam Cheese comes from Netherlands. Bartlett Cheese is made from sheep milk; Maasdam Cheese uses cow.
Is Bartlett Cheese similar to Maasdam Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bartlett Cheese for Maasdam Cheese?
You can, but expect a shift in richness and milk character.
Does Bartlett Cheese taste like Maasdam Cheese?
Bartlett Cheese reads as buttery, milky, while Maasdam Cheese is nutty, sweet.
What is Bartlett Cheese made of?
Bartlett Cheese is made from sheep milk (unpasteurized). It originates in England, Great Britain and United Kingdom.
What is Maasdam Cheese made of?
Maasdam Cheese is made from cow milk (pasteurized). It's typically aged at least 4 weeks. It originates in Netherlands.
Which should I choose, Bartlett Cheese or Maasdam Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bartlett Cheese is soft, artisan, while Maasdam Cheese is semi-hard.