Maasdam cheese

{{Short description|Dutch medium-hard Alpine-type cheese}} {{Infobox Cheese | name = Maasdam | image = Maasdam-cheese.jpg | othernames = | country = Netherlands | regiontown = | region = | town = | source = Cows | pasteurised = Yes | texture = Semihard | fat = 45%<ref name ="maasdam">{{cite web |url=http://www.cheesepartnersholland.com/cheeses/enmaasdam/ | url-status=dead |title= Maasdam – A characteristic Dutch cheese | archive-url=https://archive.today/agCG |archive-date= 29 Jul 2012| publisher= Cheese Partners Holland}}</ref> | protein = | dimensions = | weight = | aging = 1–3 months | certification = }} '''Maasdam cheese''' ({{IPA|nl|ˈmaːzdɑm}}) is an Emmental-style Dutch cheese. Made from cow's milk, it is aged for at least four weeks. It ripens faster than other cheeses made in the Netherlands. Maasdam has internal voids, or holes from the ripening process,<ref>{{cite web|url=https://veldhuyzenkaas.nl/merk/veldhuyzen-maasdam/ |title= Veldhuyzen Maasdam Cheese |website= veldhuyzenkaas.nl | accessdate= 25 October 2020}}</ref> and a smooth, yellow rind. Sometimes, it is waxed like Gouda. The cheese was created to compete with Swiss Emmentaler cheeses by being less expensive and quicker to produce. In the process of making a cheese with the same general components as Swiss cheeses, the Dutch ended up with a cheese that is nutty and sweet, but softer than Emmental, due to a higher moisture content.

The style was introduced in 1984 by the Baars company as the trademarked Leerdammer cheese, although it is now made by other Dutch companies under the name ''Maasdammer''. That name was selected to honor the village of Maasdam in the province of South Holland.

==See also== * {{annotated link|List of cheeses}} * {{portal-inline|Food}}

==References== {{Reflist}} {{Commons category}}

Category:Dutch cheeses Category:Cow's-milk cheeses Category:Cheese with eyes