Maasdam cheese

Maasdam is a semi-hard cheese with round holes that is easy to recognize at first glance. Its delicate texture and slightly sweet flavor make it one of the most versatile cheeses in the kitchen. It melts well, does not separate, and is suitable for both sandwiches and hot dishes.

Aroma and taste

Maasdam smells delicate and pleasant — certainly not sharp. In taste, it is soft and creamy, with a barely noticeable sweetness and a light nutty note. Young cheese is more tender, and as it ages it becomes more pronounced and deeper in flavor. The characteristic holes form during maturation and do not affect the taste, but only emphasize the structure.

In the kitchen and on the table

Maasdam is excellent on its own on a board with bread and fruits. It works great in sandwiches, especially if you want something milder than hard cheeses. Thanks to its good melting point, it is often used in hot dishes — in casseroles, on pizza, in omelets and hot sandwiches. The cheese doesn't lose its structure and melts evenly.

What goes well with this

• Ham, smoked sausage, bacon — a classic combination
• Tomatoes, cucumbers, lettuce — for freshness
• Mustard, light yogurt-based sauces
• Light beer, white wines — if served at the end of lunch

Selection and Storage

When choosing, pay attention to the uniformity of color — it should be pale yellow. The holes should be approximately the same size, without cracks on the cut surface. Cheese is stored in the refrigerator in food wrap or a container for about three weeks. If you notice mold on the edges, simply cut off that area — Maasdam rarely spoils completely.

Maasdam cuts well into thin slices thanks to its dense structure, making it ideal for beautiful cheese boards and neat sandwiches.