Maasdam
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.
Arz, CC BY-SA 3.0, via Wikimedia Commons
Key Facts
| Country of Origin | Netherlands |
| Specific Origin | The Netherlands |
| Milk Type | Cow's milk |
| Milk Treatment | Pasteurized |
| Rind | Smooth, sometimes waxed |
| Texture | Semi-hard |
| Flavor | Nutty, sweet |
| Colors | Pale yellow |
| Age | At least 4 weeks |
| Alternative Spellings | Maasdammer |
| Also Known As | Leerdammer |
What is Maasdam Cheese?
Maasdam is a Dutch cheese built on the Emmental model. It was created to compete with Swiss Emmentaler cheeses by being less expensive and quicker to produce.
The style arrived in 1984, when the Baars company introduced it as the trademarked Leerdammer. Other Dutch companies now make it under the name Maasdammer, chosen to honor the village of Maasdam in the province of South Holland.
It is made from cow's milk and aged for at least four weeks. That is fast for a cheese of this kind, and Maasdam ripens more quickly than other cheeses made in the Netherlands.
Ripening leaves internal voids, or holes, through the paste. The rind is smooth and yellow, and some wheels are waxed in the manner of Gouda. The flavor is nutty and sweet, and the body is softer than Emmental because the moisture content is higher.
How Does Maasdam Cheese Compare?
The most relevant cheeses to compare Maasdam against.
