Maasdammer
Maasdamer is a Dutch semi-hard cheese with 45% fat in dry matter .
history
The name Maasdamer refers to the formerly independent municipality of Maasdam , which has been part of the municipality of Hoeksche Waard since 2019 . It was brought onto the market as a new development at the end of the 1980s, after the trademarked Leerdammer 1978 had already been offered as the combination of properties of the cheeses Gouda and Emmentaler , which could not be assigned to any type of cheese that had been widespread until then. The sales success of the Maasdammer made it the second most popular cheese export in the Netherlands. It is mainly produced in Germany, Austria and France by other dairies .
properties
The production largely corresponds to that of Gouda, with other acid alarm clocks being used. After portioning the curds , there is a six-week ripening phase. In this it increases in volume and forms the typical perforation with openings two to three centimeters in diameter. Just like the dough, these should be shiny and naturally straw-colored . The taste is defined as nutty, slightly sweet, with fruity notes allowed as a background. In contrast to Gouda and Emmentaler, it has a significantly lower salt content, which is due to the milder treatment during the ripening phase. The loaves are flat cylindrical with a diameter of approx. 30 cm. The weight is 6 to 12 kilograms. After the ripening phase, the loaves have a light, smooth rind. This is protected with a yellow paraffin or plastic cover, which is typical of the variety .
variants
- Leerdammer - brand of the company Fromageries Bel
- Ammerländer Maasdamer - brand of the Ammerland dairy
Web links
Referencing the article
- Brigitte Engelmann, Peter Holler: The gourmet manual cheese . Ullmann, Königswinter 2008, p. 231, ISBN 978-3-8331-5023-4 .