The Maasdammer cheese or Maasdam is a member of the Gouda family, originally from Maasdam, Netherlands. It has a creamy and open texture with around 45% fat that entails buttery, sweet, and nutty taste. This semi-hard Dutch cheese is made from cow\u2019s milk and typically has multiple large holes in it. Compared to other traditional cheeses, Maasdammer is a younger dairy product that has emerged in the 1990s to replace the costlier cheeses of Swiss. Its traditional shape was like a wheel, but nowadays, you can find variations in different countries. The ripening process of Maasdammer cheese is shorter than the other Dutch cheeses and has a yellowish outside shell. You can mix it with a snack or sandwich for a new delectable taste or melt it on soups and casseroles. It adds an extra tasty touch to salads, and when melted, you may see long fibers that appear along with the cheese. Maasdammer tastes really well with cold meats while being ideal to be cooked in the oven and recipes with gratin as well. Try to remove this cheese from the refrigerator at least half an hour before slicing and consuming it. This way, you will release the magnificent real taste of Maasdammer cheese in the best way.<\/p>\n","protected":false},"excerpt":{"rendered":"
Up to one Year Refrigerated (\u00b02 to \u00b06 C)
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