More information

• Raw material: Pasteurized cow's milk that is coagulated with rennet or authorized enzymes that perform the same effect. During fermentation it presents small cavities that are due to the Propionibacterium freudenreichii bacteria.
• Texture of the paste: Semi-hard, creamy, soft, similar to Emmental Swiss cheese, although Maasdam has a higher degree of humidity. It has holes.
• Rind: Thin, smooth and waxed, it is somewhat related to Gouda cheese.
• Color: The paste is light orange.
• Flavor: Buttery, smooth, sweet, reminiscent of fruits and nuts.
• Aroma: Wild fruits and dried fruits, similar to nuts.
• Fat content: From 35% to 45%.
• Maturation time: Ranges from 4 to 12 weeks. It is a food that tends to ripen faster than other varieties of Dutch cheese.