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Blue Cheese vs Maasdam Cheese
Blue Cheese
Maasdam Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Maasdam Cheese, including:
- "What is the difference between Blue Cheese and Maasdam Cheese?"
- "Is Blue Cheese and Maasdam Cheese the same?"
- "How does Blue Cheese compare to Maasdam Cheese cheese?"
- "How does the taste of Blue Cheese compare to Maasdam Cheese?"
- "Is Blue Cheese or Maasdam Cheese better?"
Blue Cheese Overview
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
Maasdam Cheese Overview
Maasdam cheese is the Dutch answer to Swiss cheeses, recognizable by its large holes and sweet, nutty flavor. It is made from cow's milk and has a semi-soft texture. Maasdam matures faster than other holey cheeses like Emmental, developing its distinctive flavor and appearance in just a few weeks.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Maasdam Cheese originated from Netherlands.
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Maasdam Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Maasdam's texture can be described as "semi-hard".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Maasdam Cheese has a nutty, sweet taste.
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . Maasdam Cheese has a color of pale yellow .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet.
Ranking
Blue is ranked #3 out of 996 types based on community views. Maasdam is ranked #36 out of 996 types based on community views.
Pairing Comparison
| Blue | Maasdam | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | No pairings listed. |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | No additional pairings listed. |
For more details, check the full pairing guides on the Blue and Maasdam pages.
Side-by-Side Comparison Table
| Blue Cheese | Maasdam Cheese | |
|---|---|---|
| Country of Origin | France | Netherlands |
| Specific Origin | Not Specified | Not Specified |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Not Specified |
| Texture | Crumbly, Creamy, Semi-Soft | Semi-hard |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Nutty, sweet |
| Aroma | Strong, Pungent, Earthy, Funky | Not Specified |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Pale yellow |
| Forms | Wheel, Block, Wedge, Crumbles | Not Specified |
| Age | Typically aged 2-6 months | Not Specified |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a semi-hard consistency, Maasdam might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Maasdam offers a nutty, sweet profile, ideal for different meals.
